Studies on the effects of high-voltage electric field on hot-air drying characteristics and color changing of apricot

Authors

WANG Qinghui, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
YAN Shengkun, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
LI Zhongxin, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
ABULIZI Basiti, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China

Abstract

The drying characteristics and color changing experiments of apricot were investigated under different drying temperatures, air velocities and high-voltage electric field respectively. The results were as following. ① The drying time was shortened by increasing air temperatures or velocities. ② Weibull function could simulate the drying curves of apricot. The scale parameter (α) related with the temperature and air velocity and decreased with the increasing of either drying temperature or velocity. The shape parameter (β) was depended on the drying method. ③ The moisture effective diffusivity coefficient was 1.88×10^-10～3.18×10^-10 m²/s, and the activation energy was 35.90 kJ/mol by hot-air drying. ④ Drying temperature had a marked impact on the color changing, and a nice color could gain by using high-voltage electric field.

Publication Date

9-28-2016

First Page

22

Last Page

27

DOI

10.13652/j.issn.1003-5788.2016.09.005

Recommended Citation

Qinghui, WANG; Shengkun, YAN; Zhongxin, LI; and Basiti, ABULIZI (2016) "Studies on the effects of high-voltage electric field on hot-air drying characteristics and color changing of apricot," Food and Machinery: Vol. 32: Iss. 9, Article 5.
DOI: 10.13652/j.issn.1003-5788.2016.09.005
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/5

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