Drying Characteristics of Radishes using Far Infrared Ray Dryer

• Published in: Journal of biosystems engineering 2015-03, Vol.40 (1), p.61
• Main Authors: Bum Soon Park, Tae Hwan Kang, Jeong Hyeon Lee, Jong Min Choi, Chung Su Han
• Format: Article
• Language: Korean
• Subjects: Browning; Color difference; Far infrared drying; Radish; Rehydration ratio
• ISSN: 1738-1266

Purpose: The purpose of this study was to establish conditions to dry a radish by examining the drying and quality characteristics depending on the air temperature and velocity of a far infrared conveyor dryer. Methods: A sample of weighing 6 kg was dried until the moisture content reached 15±0.5% (w.b.). Four temperatures (50, 60, 70, and 80°C) and three air velocity levels (0.4, 0.6, and 0.8 m/s) were employed as the drying factors. Results: The drying rate increased with the increase in the temperature and air velocity but decreased with time. However, the drying rate was influenced by temperature rather than velocity. At a temperature 50°C with a air velocity of 0.4 m/s, it took 350 min for the radish to dry which was the longest drying time; 80°C with a air velocity of 0.8m/s, it took 180 min for the radish to dry, which was the shortest drying time. △E (the color difference value) increased with the increase in temperature and air velocity. The browning and rehydration ratio increased as the temperature rose. Energy consumption decreased with the increasedtemperature and air velocity. Conclusions: Based on the results of this study, the best drying conditions for the radish weredetermined to be a temperature of 70°C with an air velocity of 0.8 m/s.