Conveyor belt catalytic infrared radiation as a novel apparatus for dried tofu baking: Focus on evaluation of physicochemical qualities

Abstract

In this study, effects of conveyor belt catalytic infrared radiation (BCIR) baking on sensory, surface color, texture, microbial sterilization, soy isoflavone, water distribution, and energy consumption assessment were investigated comprehensively. The parameters of BCIR were radiation distance (12, 15, and 18 cm), baking temperature (65 °C, 80 °C, and 95 °C), and the corresponding speed of conveyor belt (0.58, 0.41, 0.28, 0.67 m/min, etc.). Meanwhile, the effect of conventional hot air (HA) baking on dried tofu were also studied for comparison. The results showed that the impact of BCIR radiation distance on the quality of the baked dried tofu was greater than that of baking temperature. In addition, there was a correlation between the moisture indexes and quality indicators of dried tofu under different BCIR baking temperatures and radiation distances. In comparison to HA baking, BCIR was better in golden-brown level, appealing sensory, microbial safety. Meanwhile, BCIR not only shortened the total baking time but also saved energy in scaled production of baked dried tofu. Industrial relevanceConveyor belt catalytic infrared radiation (BCIR) baking, an emerging thermal processing technique at the pilot scale, was innovatively employed in dried tofu baking for its prompt attributes of high efficiency and energy-saving in this study. The findings of the current research explored the physicochemical qualities and water distribution subjected to BCIR treatment, with the comparison of traditional hot air baking, which can provide basis and assistance for the BCIR application in the food baking industry and for scaling up the baking process with energy-saving production.