Optimization and quality evaluation of infrared‐dried kiwifruit slices,Food Science & Nutrition

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Optimization and quality evaluation of infrared‐dried kiwifruit slices
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-01 , DOI: 10.1002/fsn3.1253
Ebrahim Sadeghi ₁ , Ali Haghighi Asl ₁ , Kamyar Movagharnejad ₂

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Infrared drying characteristics of kiwifruits under natural and forced drying air convection with different conditions were investigated. An experimental study along with statistical analysis aimed to evaluate quality characteristics of infrared‐dried kiwifruit slices, in terms of drying time, rehydration ratio and shrinkage as a function of infrared power levels, slice thicknesses, slice distance from the infrared lamps, and air velocity. Response surface methodology was used for optimization of drying parameters with employing desirability function. Minimum drying time, shrinkage, and maximum rehydration ratio assumed as criteria for optimizing drying conditions of kiwifruit slices were strongly dependent on the drying conditions. All operating variables had a significant effect on total responses, but slice thickness almost was the most prominent factor. The slices dried at the highest power level, the lowest distance from the Infrared lamp, the least thickness, and air velocity showed a higher rehydration capacity than slices dried at the other conditions.

中文翻译：

红外线干燥猕猴桃片的优化及品质评价

研究了不同条件下自然和强制干燥空气对流下猕猴桃的红外干燥特性。一项实验研究和统计分析旨在评估红外干燥猕猴桃片的质量特性，包括干燥时间、复水率和收缩率与红外功率水平、切片厚度、切片距红外灯的距离和空气速度的关系。响应面法用于利用期望函数来优化干燥参数。作为优化猕猴桃片干燥条件的标准的最短干燥时间、收缩率和最大复水率很大程度上取决于干燥条件。所有操作变量对总响应都有显着影响，但切片厚度几乎是最突出的因素。在最高功率水平、距红外灯最短距离、最小厚度和风速下干燥的切片比在其他条件下干燥的切片表现出更高的再水化能力。

更新日期：2020-01-01

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