Effect of thickness on moisture transfer during Far-infrared drying of Dioscorea opposite

Authors

ZHOU Siqing, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
DUAN Xu, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Collaborative Innovation Center of Grain Storage Security, Zhengzhou, Henan 450001, China
REN Guangyue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Collaborative Innovation Center of Grain Storage Security, Zhengzhou, Henan 450001, China
ZHANG Meng, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
MA Li, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
CHE Xinzi, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

The water diffusion characteristics of drying dioscorea opposite during by far infrared were investigate. The dehydration of Dioscorea opposite by Far-infrared drying equipment. The technology of low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were applied to measured moisture content of D. opposite during drying. Comprehensive consideration results of LF-NMR, MRI, drying curve and drying rate. Water diffusion characteristics of D. opposite with different slice thickness (4, 8, and 12 mm) during drying were analyzed, and the thin-layer drying were modeled. The results showed that the drying rate shortly and rapidly increased and then gradually decreased. The drying time of 4 mm thick D. opposite was 36.33% and 53.33% shorter than that of 8 mm and 12 mm respectively. The peak of T₂ were moves to the left and its area decreased. Free water was depleted during drying. At the end of drying, the internal moisture of D. opposite was mainly bound water (87%) and a small amount of weak bound water (13%). Water inside of D. opposite has density gradient, and moisture migrated from high to low density zone. Decreasing the thickness of D. opposite properly could promote the decrease of H⁺ proton density and improve the drying efficiency. Page model fitted well (R²＞0.9), it could characterize and predict the process of drying D. opposite by far infrared well. In conclusion, the results provided the theoretical basis for the selection of material thickness and the prediction of drying process of D. opposite.

Publication Date

12-28-2019

First Page

75

Last Page

81

DOI

10.13652/j.issn.1003-5788.2019.12.014

Recommended Citation

Siqing, ZHOU; Xu, DUAN; Guangyue, REN; Meng, ZHANG; Li, MA; and Xinzi, CHE (2019) "Effect of thickness on moisture transfer during Far-infrared drying of Dioscorea opposite," Food and Machinery: Vol. 35: Iss. 12, Article 14.
DOI: 10.13652/j.issn.1003-5788.2019.12.014
Available at: https://www.ifoodmm.cn/journal/vol35/iss12/14

References

[1] 任广跃. 怀山药干燥技术[M]. 北京科学出版社, 2017: 2-9.
[2] 陆学中, 刘亚男, 张德榜, 等. 高湿预处理对怀山药热风干燥特性及复水性的影响[J]. 食品与机械, 2017, 33(11): 147-151, 183.
[3] AKTAS M, SEVIK S, AKTEKELI B. Development of heat pump and infrared-convective dryer and performance analysis for stale bread drying[J]. Energy Conversion and Management, 2016, 113: 82-94.
[4] ZHENG Mei-yu, XIA Qi-le, LU Sheng-min. Study on drying methods and their influences on effective components of loquat flower tea[J]. LWT-Food Science and Technology, 2015, 63(1): 14-20.
[5] PAWAR S B, PRATAPE V M. Fundamentals of infrared heating and its application in drying of food materials: A review[J]. Journal of Food Process Engineering, 2017, 40(1): 1-15.
[6] CAO Zhen-zhen, ZHOU Lin-yan, BI Jin-feng, et al. Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L): A comparative study[J]. Journal of the Science of Food and Agriculture, 2016, 96(10): 3 596-3 603.
[7] ZHOU Lin-yan, GUO Xiao-ning, BI Jin-feng, et al. Drying of garlic slices (Allium Sativum L.) and its effect on thiosulfinates, total phenolic compounds and antioxidant activity during infrared drying[J]. Journal of Food Processing & Preservation, 2017, 41(1): 1-11.
[8] 王相友, 魏忠彩, 孙传祝, 等. 胡萝卜切片红外辐射干燥水分迁移特性研究[J]. 农业机械学报, 2015, 46(12): 240-245.
[9] LIU Yun-hong, ZHU Wen-xue, LUO Lei, et al. Drying characteristics and process optimization of vacuum far-infrared radiation drying on cornus officinalis[J]. Advanced Materials Research, 2012, 554/555/556: 1 459-1 465.
[10] 徐晚秀, 李臻锋, 李静, 等. 微波干燥温度和物料厚度对铁棍山药片品质的影响[J]. 食品与机械, 2016, 32(11): 191-193, 236.
[11] 盘喻颜, 段振华, 刘艳, 等. 火龙果片微波间歇干燥特性及其动力学研究[J]. 食品与机械, 2019, 35(3): 195-201.
[12] 孙传祝, 石东岳, 王相友, 等. 单片物料厚度对胡萝卜红外薄层干燥水分迁移的影响[J]. 食品科学, 2017, 38(13): 53-59.
[13] 郭玲玲, 周林燕, 毕金峰, 等. 香菇中短波红外干燥工艺优化[J]. 食品科学, 2016, 37(6): 44-51.
[14] 阮榕生. 核磁共振技术在食品和生物体系中的应用[M]. 北京: 中国轻工业出版社, 2009: 37-41.
[15] CHENG Sha-sha, TANG Ying-qiang, ZHANG Tan, et al. An approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI[J]. Drying Technology, 2018, 36(7): 841-848.
[16] 刘云宏, 李晓芳, 苗帅, 等. 南瓜片超声—远红外辐射干燥特性及微观结构[J]. 农业工程学报, 2016, 32(10): 277-286.
[17] 王雪媛, 高琨, 陈芹芹, 等. 苹果片中短波红外干燥过程中水分扩散特性[J]. 农业工程学报, 2015, 31(12): 275-281.
[18] ONWUDE D I, HASHIM N, ABDAN K, et al. Modelling the mid-infrared drying of sweet potato: Kinetics, mass and heat transfer parameters, and energy consumption[J]. Heat & Mass Transfer, 2018, 54(10): 2 917-2 933.
[19] LI Lin-lin, ZHANG Min, BHANDARI B, et al. LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying[J]. Drying Technology, 2018, 36(16): 2 006-2 015.
[20] 刘云宏, 孙畅莹, 曾雅. 直触式超声功率对梨片超声强化热风干燥水分迁移的影响[J]. 农业工程学报， 2018, 34(19): 284-292.
[21] LEWIS W K. The rate of drying of solid materials[J]. Journal of Industrial & Engineering Chemistry, 1921, 13(5): 427-432.
[22] DHANUSHKODI S, WILSON V H, SUDHAKAR K. Mathematical modeling of drying behavior of cashew in a solar biomass hybrid dryer[J]. Resource-Efficient Technologies, 2017, 3(4): 359-364.
[23] ZHU Yi, PAN Zhong-li. Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating[J]. Journal of Food Engineering, 2009, 90(4): 441-452.
[24] SONG Yu-kun, ZANG Xiu, KAMAL T, et al. Real-time detection of water dynamics in Abalone (Haliotis discus hannai Ino) during drying and rehydration processes assessed by LF-NMR and MRI[J]. Drying Technology, 2018, 36(1): 72-83.
[25] VILLALNLPEZ N, SERRANOCONTRERAS J I, TLLEZMEDINA D I, et al. An ¹H NMR-based metabolomic approach to compare the chemical profiling of retail samples of ground roasted and instant coffees[J]. Food Research International, 2018, 106: 263-270.
[26] LV Wei-qiao, ZHANG Min, BHANDARI B, et al. Analysis about drying properties and vacuum impregnated qualities of Edamame (Glycine Max L. Merrill)[J]. Drying Technology, 2017, 35(9): 1 075-1 084.
[27] LI Xia, XIE Xiao-lei, ZHANG Chun-hui, et al. Role of mid- and far- infrared for improving dehydration efficiency in beef Jerky drying[J]. Drying Technology, 2017, 36(3): 283-293.
[28] CAO Xiao-huang, ZHANG Min, MUJUMDAR A S, et al. Measurement of water mobility and distribution in vacuum microwave-dried barley grass using low-field-NMR[J]. Drying Technology, 2018, 36(15): 1 892-1 899.
[29] 金国淼. 干燥设备[M]. 北京: 化学工业出版社, 2002.
[30] WANG Si-qi, LIN Zhu-yi, XIA Ke-xin, et al. Dynamics of water mobility and distribution in Sur clam (Mactrachinensis) during dehydration and rehydration processes assessed by low-field NMR and MRI[J]. Journal of Food Measurement and Characterization, 2017, 11(3): 1 342-1 354.
[31] 李国鹏, 谢焕雄, 王嘉麟, 等. 鸡腿菇热风干燥特性及数学模型研究[J]. 中国农机化学报, 2019, 40(1): 67-73.
[32] 张赛, 陈君若, 刘显茜. 水果在热风干燥中的水分扩散分形模型[J]. 农业工程学报, 2014, 30(4): 286-292.