期刊
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
卷 98, 期 -, 页码 155-164出版社
ELSEVIER SCIENCE SA
DOI: 10.1016/j.cep.2015.10.001
关键词
Hybrid drying; Green pepper; Drying kinetics; Product quality; Energy consumption
资金
- Poznan University of Technology [32-444/2014]
This article presents the results of combined convective-, microwave- and infrared drying of green pepper. Five drying programs with different application of microwave and infrared radiation were used to dehydrate this biomaterial. The pure convective drying was a reference test. The aim of the study was to analyze the effect of hybrid drying on drying kinetics, energy consumption and quality of the product. The quality of the dried bioproduct was assessed based on the vitamin C retention, water activity, total color change and the ability to rehydration. The experiments proved that convective drying assisted with both microwave and/or infrared radiation significantly shortened the drying time, allowed better preservation of vitamin C content, improved the color of the product, and saved energy consumption compared to pure convective drying. (C) 2015 Elsevier B.V. All rights reserved.
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