Drying characteristics with short- and medium- wave infrared and quality changing of hosui pear

Authors

TANG Lulu, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Construction Corps Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar, Xinjiang 843300, China; Institute of Food Science and Technology, C
YI Jianyong, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
BI Jinfeng, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
CHEN Qinqin, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
HOU Xujie, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Construction Corps Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar, Xinjiang 843300, China
LIU Xuan, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China

Abstract

In order to improve the qualities of dried hosui pear(Pyrus pyrifolia Nakai.) slices and shorten the drying time, short- and medium- wave infrared drying was applied to drying hosui pear slices. The effects of drying temperatures, drying power, and radiation distances on the drying characteristic of hosui pear were investigated. Meanwhile, the impact of short- and medium- wave infrared drying on color, texture and moisture content of dried hosui pear were analyzed. The results showed that the drying procedure appeared as a falling rate period. The water effective diffusion coefficient (D_eff) of hosui pear ranged from 8.622 6×10^-10~2.207 7×10^-9 m²/s under short- and medium- wave infrared drying condition. The drying temperature was the most influential factor on the drying processing. The quality of pear slice was optimized when the drying temperature was 65 ℃, drying power was 1 350 W and the radiation distance was 120 mm. Under this condition, the L value was 62.7, the △E value was 7.10 and the brittleness was 4.67 mm.

Publication Date

12-28-2015

First Page

64

Last Page

69,155

DOI

10.13652/j.issn.1003-5788.2015.06.014

Recommended Citation

Lulu, TANG; Jianyong, YI; Jinfeng, BI; Qinqin, CHEN; Xujie, HOU; and Xuan, LIU (2015) "Drying characteristics with short- and medium- wave infrared and quality changing of hosui pear," Food and Machinery: Vol. 31: Iss. 6, Article 14.
DOI: 10.13652/j.issn.1003-5788.2015.06.014
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/14

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