Far-infrared Radiation Drying Research Articles

Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Lentinula edodes) in Far Infrared Radiation Drying.

The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing L* value and an increasing ΔE value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.

Effect of ultrasonic power on moisture migration and microstructure of contact ultrasound enhanced far-infrared radiation drying on taro slices

To clarify the moisture migration and microstructure of taro in contact ultrasound enhanced far-infrared radiation drying (CUFRD), low-field nuclear magnetic resonance (NMR), scanning electron microscopy (SEM), paraffin sectioning and microscopic observation techniques were applied to explore the changes of the drying curves, water status, microstructure, porosity, microscopic images and distribution curves of cell microstructure parameters of taro under different ultrasound powers of 0, 40, and 80 W. The results showed that applying contact ultrasound (CU) during drying was beneficial to accelerating the dehydration process and improving the porosity of taro slice. With the augment of CU power, the drying times of taro reduced by 16.67% to 25.00%, and the effective water diffusion coefficient was improved by 14.72% to 31.38%. In addition, the application of CU resulted in an increase firstly and then decrease in the cross-sectional area and perimeter distribution curves of taro cells and a widening of the peak shape of the distribution curve of taro cell roundness. In conclusion, CU application could cause faster internal moisture migration, and higher CU power had more obvious effect on microstructure and cell morphological parameters of taro during CUFRD.

Study on Ultrasonic Far-Infrared Radiation Drying and Quality Characteristics of Wolfberry (Lycium barbarum L.) under Different Pretreatments

In order to explore the effects of different pretreatment methods on the ultrasonic far-infrared synergistic drying characteristics and quality of wolfberry, the bioactive components (polysaccharide, total phenol, total flavonoids, and antioxidants), the quality characteristics (rehydration ratio, color, vitamin C content, and betaine content), and the microstructure of the dried products were used as evaluation indices to test wolfberry treated by five different pretreatments (hot blanching; candied pretreatment; NaOH solution treatment; NaCl solution treatment; and Na2CO3 solution treatment). The results showed that hot blanching pretreatment improved the drying rate and shortened the drying time, and that the vitamin C content of dried products pretreated by hot blanching (92.56 mg/100 g) was higher than that of dried products pretreated by other methods. All five pretreatment methods increased the contents of the total phenols, vitamin C, and betaine of wolfberry. Wolfberry treated by candied pretreatment had lower color differences and higher contents of polysaccharide (0.83 g/g), total phenol (9.26 mg/g), and total flavonoids (2.61 mg/g) than wolfberry treated by the other pretreatment methods. Wolfberry pretreated by NaCl solution had the strongest antioxidant capacity (65.01%). Wolfberry pretreated by Na2CO3 solution had the highest betaine content (3.24%). The observation of the microstructure of the dried products revealed that hot blanching caused the most damage to wolfberry, while the candied pretreatment was less destructive to the tissue cells of wolfberry. On the whole, the dried wolfberry products obtained by the candied pretreatment were of a better quality than products obtained by the other pretreatment methods.

Effects of Far-Infrared Radiation Drying on Starch Digestibility and the Content of Bioactive Compounds in Differently Pigmented Rice Varieties.

Far infrared radiation (FIR) was applied to six rice varieties with different coloring of the pericarp (purple, red or non-pigment). Changes were determined in amylose content, in gelatinization parameters, in the content of bioactive compounds, in antioxidant activity and in the in vitro digestibility of pigmented rice as affected by FIR. The highest contents of amylose, total phenolic (TPC), total flavonoid (TFC) and total anthocyanins (TAC) were found in the purple and red varieties. Overall, FIR increased TPC, TFC and TAC, including antioxidant capacity. Quercetin and apigenin contents were increased while rutin and myricetin decreased significantly (p < 0.05) in all FIR-dried samples. Dephinidin, cyanidin-3-glucosides and pelargonidin increased after FIR treatment. Mostly, FIR-treated samples were found to have greater gelatinization enthalpy, compared with unheated rice samples. FIR-dried rice showed lower starch digestibility (25-40%) than unheated rice. This research suggested that the specific genotype of rice had the greatest influence on amylose content in pigmented rice, while FIR drying had no further effect. Our results suggest that FIR could enhance the content of the bioactive compounds capable of inhibiting α-amylase, thereby lowering starch digestibility. Hence, FIR may be considered as an appropriate drying method for pigmented rice regarding health benefits.

Flavour chemistry of dehydrated exotic fruits

Dehydrated fruit pieces and purées are commonly used in many food formulations and toppings for food products like yogurts, ice creams, and cereals. However, one of the biggest problems in fruit dehydration is the prevention of the development of unpleasant off-flavour that can negatively impact on the sensory quality of the final dried fruit products. In recent years, fruit dehydration has been conducted using either thermal or non-thermal drying techniques. Therefore, the present review examines how the different dehydration technologies, namely conventional hot air-drying, ultrasonic-assisted hot air-drying, sun-drying, spray-drying, Refractance WindowTM drying, cast-tape drying, thin-layer catalytic far-infrared radiation drying, withering, freeze-drying, microwave-drying, and osmotic dehydration impact on the volatile constituents of the final dried fruit products. Drying processes result in noticeable losses/reduction of several impact odorants. Moreover, some compounds are produced either via: (1) hydrolysis of relevant glycosides under high temperatures, or (2) thermal degradation of volatile and non-volatile precursors as well as oxidation and Maillard reactions which result in the production of heterocyclics, and saturated and unsaturated aldehydes. Of significance is the Refractance WindowTM drying which exhibits high retention potential (~ 90%) of volatile compounds present in fresh fruits. Refractance WindowTM drying technology ensures rapid drying of food products at very low temperature.

Elucidation of physicochemical properties of polysaccharides extracted from Cordyceps militaris fruiting bodies with different drying treatments and their effects on ulcerative colitis in zebrafish.

Dry fruiting bodies of Cordyceps militaris (CMF) have been widely used in folk tonic foods and traditional herbal medicine in East Asia. Drying treatment serves as the last step in CMF industrial processes. In this work, the physicochemical properties of polysaccharides from C. militaris fruiting bodies (CMFPs) with hot air drying (HD), far-infrared radiation drying (ID) and vacuum freeze-drying (FD) treatments were analyzed, and their effects on ulcerative colitis (UC) were further investigated in oxazolone-induced zebrafish. The results showed that physicochemical properties of CMFP-H, CMFP-I and CMFP-F were obvious different. CMFPs could repair the intestinal mucosal barrier, inhibit ROS generation and the activities of MDA and MPO, and improve the activities of SOD, CAT, ACP, AKP and LZM. Further detection indicated that CMFPs could better improve UC via activating the MyD88/NF-κB signaling pathway in vivo. However, CMFP-H, CMFP-F and CMFP-I exhibited diverse regulation effects on specific immune-related enzymes and cytokines. The data would be helpful for finding practical and rapid drying methods for macro-fungi and further exploring CMFPs as functional food ingredients or complementary medicines for the treatments of UC.

Effects of contact ultrasound & far‐infrared radiation strengthening drying on water migration and quality characteristics of taro slices

This study explored the effects of contact ultrasound strengthening hot air drying (CU-HAD), far-infrared radiation drying (FIRD) and contact ultrasound strengthening far-infrared radiation drying (CU-FIRD) on the moisture state and distribution, microstructure, quality characteristics of taro. The results showed that the drying times of CU-HAD, FIRD and CU-FIRD were reduced by 26.32%, 47.37% and 63.16%, compared with single HAD, respectively. During the drying process, the free water was removed from the taro slices, the immobile water increased first and then decreased, and the T2 relaxation distribution curves shifted to the left; Moreover, with the progress of drying, the water content of taro slices continued to decline, and the signal of magnetic resonance imaging (MRI) decreased. As the change of water content was closely related to the internal structure of taro slices, the application of both CU and FIR produced looser tissue structure and larger micro-tunnels. And loose structure led to low hardness. Furthermore, compared with single HAD, the rehydration ratio, color difference, total phenolic content, DPPH radical scavenging activity and ABTS radical scavenging activity of CU-FIRD were significantly better than FIRD and CU-HAD. The relative contents of heterocyclics and esters in the taro slices dried by CU-FIRD method were similar to those of CU-HAD and more abundant than those of FIRD, and the relative contents of aldehydes and olefins were richer than those of the other two drying methods, which had a positive impact on the flavor. So CU-FIRD is suitable and promising for the production of dried taro products. Novelty impact statement Both CU and FIR applied in HAD could significantly accelerate water removal and improve product quality. CU-FIRD could affect the microstructure of both sides of taro slices, and achieve quicker moisture removal comparing with single application of CU or FIR. CU-FIRD could combine the advantages of CU and FIRD, and realize higher nutrient values and better antioxidant activities.

Drying methods influence the physicochemical and functional properties of seed-used pumpkin

The effects of far-infrared radiation drying (FIRD), freeze drying (FD), vacuum drying (VD), and hot air drying (HAD) on appearance, physicochemical properties, antioxidant activities, antityrosinase capacity using B16F10 melanoma cell from seed-used pumpkins (hull-less pumpkin and hull pumpkin) were evaluated. Results suggested that hull-less pumpkin (HLP) dehydrated by FIRD provided the highest total polyphenols content (37.11 ± 1.05 mg GAE/ g DW) and the ability of scavenging free radicals. HPLC analysis exhibited that coumaric acid was predominant phenolic acid in pumpkin. The correlation analysis demonstrated that polyphenolic compounds were related to antioxidant capacity. HLP-FD possessed better colour, higher preservation of β-carotene, ascorbic acid and higher sugar contents compared with HLP-HAD. The highest antityrosinase activity was recorded in HLP-VD with a concentration of 37.16%. The melanin inhibition increased to 76.61%, and intracellular tyrosinase activity in B16F10 melanoma cells decreased to 88.63% at 800 μg/mL of polyphenol extract.

Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying

To explore water transfer and structure change during contact ultrasound strengthened far-infrared radiation drying (CU-FIRD) on banana slices, the effects of far-infrared radiation (FIR) temperature and contact ultrasound (CU) power on drying process, water transfer change, microstructure and pore evolution were studied. The results showed that the drying time could be shortened obviously by increasing FIR temperature and CU power. The effective moisture diffusivity values of banana slices were between 2.28 × 10−10–6.12 × 10−10 m2·s−1, which increased with the rises of FIR temperature and CU power. The moisture changes in banana slices during CU-FIRD were analyzed by low-field nuclear magnetic resonance (LF-NMR). There were three kinds of water status in banana slices including bound water, immobilized water and free water. Free water was the main water in banana, and the increases of both FIR temperature and CU power could obviously shorten the removal time of free water. The immobilized water in banana slices increased first and then decreased during the drying process, and the improvements of FIR temperature and CU power could accelerate its mobility and migration. There was no significant change for bound water, which was the main water left in banana slices after drying. The SEM and shrinkage ratio results showed that higher FIR temperature and CU power could reduce the structure shrinkage of banana samples, increase the porosity, and generate more diffusion micro-channels with larger size, so as to speed up the migration process of water in banana. CU-FIRD could improve the porous structure of banana samples, enhance the heat and mass transfer process, and accelerate the migration and diffusion of water.

Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid

In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in the star anise volatile oil (TA-O)) and flavor components of star anise (Illicium verum Hook.f.), we tested five different methods (hot air drying (HAD), heat pump drying (HPD), far infrared radiation drying (FIRD), microwave drying (MD), and sun drying (SD)) with or without blanching to dry fresh star anise. Results showed MD had a shorter drying time than others, as well as the highest SA content (125.56 mg/g d.b.). HPD sample exhibited higher VO content (12.27% d.b.) and TA-O (113.30 mg/g d.b.) than those dried with other methods. HPD can improved the dominant flavor compounds of star anise, including trans-anethole (4165.46 mg/100 g d.b.), estragole (176.50 mg/100 g d.b.), linalool (280.69 mg/100 g d.b.), and (+)-limonene (471.18 mg/100 g d.b.). Samples treated with HPD-B had the highest comprehensive score (4.59) in the flavor principal component analysis. Therefore, HPD was more suitable for star anise drying as it maintaining quality. The better quality (higher flavor quality and better appearance) was found in HPD-B.

Effects of radiation temperature on dehydration and moisture migration in banana slices during far‐infrared radiation drying

The changes in the various water states of bananas dried at different far-infrared radiation (FIR) temperatures were investigated via low-field nuclear magnetic resonance (LF-NMR). Results revealed that increasing FIR temperatures could significantly enhance drying rates. Scanning electron microscopy results demonstrated that FIR heating could produce additional porous structures in dried bananas and that porosity increased with the elevation of FIR temperatures. LF-NMR results revealed that high FIR temperatures were associated with significant changes in the peak areas of different water states, indicating that increasing FIR temperature was beneficial to hastening water migration. Free water was removed first during drying. At the end of drying, residual moisture in banana samples was dominated by bound water. The images of moisture distribution in banana slices at various FIR temperatures revealed the regulatory mechanism of moisture transfer. Water was gradually lost from the outside to the inside of samples, and high FIR temperatures accelerated dehydration rates. Practical applications Far-infrared radiation (FIR) drying is a high-efficiency modern drying technology with the advantages of high dehydration speed and uniform heating. This study confirmed that FIR drying could significantly reduce dehydration duration compared with traditional hot-air drying. The increase in FIR temperature could expand mass transfer microtunnels, accelerate water migration, and shorten drying time. Therefore, FIR drying is an effective and prospective method for the rapid dehydration of banana slices and other agricultural products.

Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure

Abstract In the present study, we aimed to assess the effects of hot air drying (HAD), microwave drying (MD), far-infrared radiation drying (FIRD), vacuum drying (VD) and microwave vacuum drying (MVD) on the quality, bioactive components, pasting properties, antioxidant properties, in vitro digestibility and microstructure of Chinese yam. Results showed that these drying processes greatly affected the quality of yam (p<0.05). MVD yam had a good color and its bioactive components were maintained. VD and MVD samples had the lowest setback value and breakdown value, indicating that they had a better cold paste stability and hot paste stability. In addition, MVD samples had a uniform honeycomb microscopic pore structure, and thus the rehydration rate of MVD samples was significantly higher compared with the other drying approaches. When five differently dried samples were compared by principal component analysis (PCA), the MVD samples were found to have the highest comprehensive principal component values. Therefore, based on our results, MVD was an ideal approach to dry high-quality yam.

Drying characteristics and optimization of ultrasound‐strengthened cold air drying combined with sequential far‐infrared radiation drying on potato

To improve the dehydration rate and product quality of potatoes, a new strategy utilizing ultrasound-strengthened cold air drying combined with sequential far-infrared radiation drying (UCAD-FIRD) was proposed. The results prove that UCAD greatly promotes dehydration speed, and stronger ultrasound power results in higher drying rate. Compared with UCAD process, UCAD-FIRD drastically shortens the required drying time. Potato slices dried by UCAD-FIRD retain more nutrients compared with those dried by UCAD alone, exhibited by lower color variations and a greater rehydration ratio. For example, total phenol content and Vitamin C content rise first and then, decline but still remain at a high level. The Gray Correlation Analysis is applied to obtain the best experimental group as follows: cold air temperature of 15°C, radiation temperature of 140°C, ultrasound power of 60 W. Therefore, the drying strategy of UCAD-FIRD can remarkably accelerate the drying rate and simultaneously improve the product quality. Practical applications Cold air drying (CAD) can well preserve the product quality due to low drying temperature. However, too long dehydration inevitably restricts its application, so some effective auxiliary measures can be applied to promote mass transfer in CAD to improve the dehydration process. In this study, we proposed a UCAD-FIRD drying strategy, in which contact ultrasound strengthening technology was applied in CAD to significantly accelerate the internal mass transfer of early drying process, subsequently, FIRD was applied to replace UCAD at a certain conversion point to further accelerate water removal in latter stage with lower moisture content. The UCAD-FIRD strategy could achieve both shorter dehydration time and better product quality, comparing with single CAD and UCAD. Therefore, UCAD-FIRD is a promising and practical drying strategy for fruits and vegetables which have great internal mass transfer resistance and thermo-sensitivity.

Effect of contact ultrasonic power on moisture migration during far‐infrared radiation drying of kiwifruit

AbstractIn order to explore the effect of direct contact ultrasound (DCU) on moisture migration during far‐infrared radiation (FIR) drying of kiwifruit, the drying characteristics, microstructure, water status, and moisture change of kiwifruit slices during drying were investigated based on scanning electron microscopy (SEM), low‐field nuclear magnetic resonance (LF‐NMR), and magnetic resonance imaging (MRI). The results showed that the drying time at ultrasonic power of 54 W was 40% shorter than that without DCU application. SEM observation verified that higher ultrasonic power could produce more and larger microcapillaries in the microstructure of kiwifruit slices, which was beneficial for moisture migration. LF‐NMR detection indicated that water mobility and distribution in kiwifruits changed during drying. The relative proportion of free water in kiwifruits decreased from 70 to 0% with the prolongation drying time at different ultrasonic powers, the removal time for free water at ultrasonic power of 54 W was 57% shorter than that without DCU application during FIR drying, and higher ultrasonic power could accelerate the shifting of water in different states. MRI results illustrated that the DCU application at higher ultrasonic power could promote moisture migration and water removal during FIR drying, and then increase drying rate.Practical applicationsDrying is a commonly utilized process method in food and agricultural industry. Far‐infrared radiation (FIR) drying, as one of the modern drying methods, has desirable advantages including high‐energy efficiency and uniform heating. However, it has unsatisfied promoting effect on internal mass transfer. Ultrasound has significant positive effect on moisture diffusion and water removal. In this study, direct contact ultrasound (DCU) was applied in FIR drying of kiwifruit slices. The study verified that the DCU application in FIR drying could promote drying rate, produce loose microstructure, and shorten drying time significantly. The increase in ultrasonic power could accelerate moisture migration and mass transfer to facilitate water removal. Therefore, DCU application with higher ultrasonic power is beneficial to increasing drying rate and reducing drying time of FIR drying, and FIR drying technology combined with DCU is promising in food industry and can be developed for other food products.

Effect of ultrasonic power on drying process and quality properties of far-infrared radiation drying on potato slices.

The experiments of contact ultrasound-assisted far-infrared radiation (FIR) drying on potato slices were conducted to investigate the effects of ultrasonic power on drying characteristics and quality properties. The results showed that contact ultrasound was helpful for accelerating mass transfer of the samples, and the improvement of ultrasonic power could significantly shorten drying time. The ultrasonic reinforcement effect on drying rate declined along with the decrease in moisture content. D eff values were within 1.15 × 10-10 and 1.96 × 10-10m2/s, and improved with an increase in ultrasound power. Compared with FIR dried ones, more and larger pore size of microcapillaries in the samples' tissue structure could be observed with contact ultrasound application, and higher ultrasonic power produced more microtunnels. Contact ultrasound in FIR drying could reduce the color difference of dried potato slices, and decrease the hardness and brittleness values. Higher TPC and TFC could be achieved as ultrasonic power increased.

Effects of far-infrared radiation temperature on drying characteristics, water status, microstructure and quality of kiwifruit slices

Far-infrared radiation (FIR) drying is an advanced technique that has recently been applied in food processing. In order to reveal the effects of FIR temperature on dehydration process and quality characteristics of kiwifruit slices, FIR drying experiments on kiwifruit slices were conducted. Low-field nuclear magnetic resonance, scanning electron microscopy, colorimeter and chemical analysis were applied to explore the dynamic water states, microstructure, color changes and nutritional components of kiwifruit slices at different FIR temperatures. The results showed that drying time reduced by 57.9% and average drying rate increased by 137.5% as FIR temperature increased from 120 to 280 °C. The water mobility and distribution in kiwifruits changed with the extension of drying time, and increasing FIR temperature could accelerate the migration and removal of moisture. Higher FIR temperature could produce more cavities and larger channels in dried samples. An increase in FIR temperature decreased L* but increased a* values of dried kiwifruits and affected total phenolic content, total flavonoids content and Vitamin C content. Therefore, FIR drying is a promising method to improve drying rate as well as protect product quality of kiwifruit slices.

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

AbstractThe effect of freeze drying (FD), far‐infrared radiation drying (FIRD), heat pump drying (HPD), hot air drying (HAD), and hot air combined instant controlled pressure drop drying (DIC) were compared on the drying efficiency and quality attributes of dried shiitake mushrooms. The results showed that in comparison with the HPD, HAD, and DIC, the FIRD shiitake mushroom exhibited better appearance with less shrinkage and lower ΔE (6.10), lower hardness (34.82 N), and higher rehydration ratio (7.55), which were more resemble to those of the FD sample. Besides, a significantly higher (p < 0.05) retention of protein was found in the FD and FIRD sample (2.47 mg/g and 2.30 mg/g), as well as higher retention of polysaccharide (1.79 mg/g and 1.39 mg/g). In addition, FIRD shiitake mushroom were superior to FD product in terms of saving drying time as 66.25% and exhibiting maximum numbers of flavor components, among which specific sulfides showed the highest percentage (24.59%). Therefore, the FIRD dried shiitake mushroom obtained a better overall quality among the products dried by the five drying methods.Practical applicationsShiitake mushrooms are wildly planted edible fungi, which are consumed mostly in dried form around the word. Recently, the demand of efficient application have promoted an increasingly use of novel drying technologies in mushroom processing. This study presents comprehensive evaluations on some vital quality attributes of shiitake mushrooms using five drying methods that already commercialized in China. FIRD was more suitable to produce dried shiitake mushrooms with desirable appearance and texture, as well as relatively rich flavor and nutrients.

Contact ultrasound strengthened far-infrared radiation drying on pear slices: Effects on drying characteristics, microstructure, and quality attributes

In order to investigate the feasibility and the enhancing effect of contact ultrasound application during far-infrared radiation (FIR) drying, a contact ultrasound strengthened FIR (CUFIR) drying equipment was fabricated and used, and CUFIR drying experiments on pear slices were carried out to explore the synergetic effects of ultrasound power and FIR heating on drying characteristics, microstructure, and quality of dried pear products. The results show that the application of contact ultrasound could be obviously helpful to accelerate internal mass transfer in pear slices and improve the drying rate of FIR drying, and higher ultrasound power could lead to stronger strengthening effect. The enforcing effect of ultrasound increased at higher FIR power, and weakened with the reduction of moisture content during CUFIR drying. The Deff values ranged from 4.76 × 10−10 m2/s to 13.94 × 10−10 m2/s in this study and the increase of both FIR power and ultrasound power had significant and positive influence on the increasing of Deff values. With scanning electrical microscope (SEM), it was observed that the improvement of ultrasound power could enlarge the size of microcapillaries and even generate new micropores and microchannels on the ultrasound-treated surface and in the organism structure of pear slices. The increase of ultrasound power could improve total phenolic content (TPC) and total flavonoids content (TFC) of pear slices at FIR powers of 100 and 220 W. Yet, the application of contact ultrasound with ultrasound power of 60 W had negative influence on TPC and TFC at FIR power of 340 W. Although the ascorbic acid content (AAC) reduced as FIR powers increased during FIR drying without contact ultrasound assistance, the increase of ultrasound power could improve AAC at all FIR powers. The CUFIR drying at ultrasound power of 60 W and FIR power of 220 W achieved the lowest energy consumption. Therefore, the application of FIR drying combined with contact ultrasound is a promising method to improve drying rate as well as protect product quality.

Drying characteristics, kinetics model and effective moisture diffusivity of vacuum far-infrared dried Rehmanniae

Abstract: Vacuum far-infrared radiation (VFIR) drying has recently received many attentions because of its effective and successful applications in drying some agricultural products. The VFIR drying of Radix Rehmanniae was conducted and Weibull distribution function was applied to fit the drying kinetics in this study. The results showed that the increase of radiation heater temperature and the decrease of chamber pressure could reduce drying time obviously. Compared with single diffusion equation, Weibull distribution function had higher precision to fit the drying curves of VFIR drying of Rehmanniae. The effective moisture diffusivity (Deff) increased with the increase of heater temperature and the decrease of pressure. Scanning electron telescope (SEM) analysis showed that more porous surface could be observed after VFIR drying, which is beneficial to enhance moisture diffusivity and drying rate as well. Keywords: vacuum far-infrared radiation drying, moisture ratio, effective moisture diffusivity, Rehmanniae, Weibull distribution function DOI: 10.3965/j.ijabe.20160905.2082 Citation: Liu Y H, Li X F, Zhu W X, Luo L, Duan X, Yin Y. Drying characteristics, kinetics model and effective moisture diffusivity of vacuum far-infrared dried Rehmanniae. Int J Agric & Biol Eng, 2016; 9(5): 208－217.

Determination of Principal Components for Characterizing the Drying of Sea Cucumbers (Stichopus japonicus Selenka) Using Far Infrared Radiation Drying and Hot Air Drying

ABSTRACTPrincipal component analysis (PCA) and multiple linear regression (MLR) were conducted to characterize the drying of sea cucumber (SC). Far infrared radiation drying (FIRD) and hot air drying (AD) were used to dehydrate SC. Thirteen variables—including the morphological, color, and textural properties of dried SC—were selected for statistical analysis. The analysis of these 13 variables yielded three principal components showing significant correlations. PCA showed that the first three components represented 86.2% of the total variation. The first principal component was primarily related to the morphological properties of SC. The principal components determined by the PCA were more strongly influenced by the morphological variables than by the drying method. Of the morphological variables, the weight of SC had the strongest influence on the drying time and rehydration ratio of FIRD and AD.