Accelerated drying of welsh onion by far infrared radiation under vacuum conditions

Far infrared radiation has excellent radiation characteristics and high energy conversion rates can be achieved using ceramic coated radiators. Using such a radiator, the dehydrating synergy, generated by far infrared radiation heating under vacuum condition, the drying of welsh onion was studied. T...

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Bibliographic Details
Published in:Journal of food engineering 2002-11, Vol.55 (2), p.147-156
Main Authors: Mongpraneet, S, Abe, T, Tsurusaki, T
Format: Article
Language:English
Subjects:
Biological and medical sciences
Far infrared drying
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Vacuum drying
Welsh onion
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Summary:Far infrared radiation has excellent radiation characteristics and high energy conversion rates can be achieved using ceramic coated radiators. Using such a radiator, the dehydrating synergy, generated by far infrared radiation heating under vacuum condition, the drying of welsh onion was studied. The radiation intensity levels influenced dramatically the drying rate and the product qualities: the a ∗ for rehydrated onions, and the L ∗ and ΔE ∗ ab for dehydrated onions. A rising-rate period, a constant-rate period, and a falling-rate period were ascribed to the drying behaviour. The radiation also had significant effects on chlorophyll content. The long time in drying and the high temperature may have contributed to a decrease in rehydration properties.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(02)00058-4