Comparative study of intermediate-wave and catalytic infrared drying on the kinetics and physicochemical properties of pineapple rings

• Published in: Drying technology 2022-09, Vol.40 (12), p.2568-2580
• Main Authors: Tiliwa, Essodézam Sylvain, Han, Chang, Xu, Baoguo, Mujumdar, Arun S., Zhou, Cunshan, Ma, Haile
• Format: Article
• Language: English
• Subjects: Air drying; catalytic infrared drying; Comparative studies; Drying; drying kinetics; Inactivation; Infrared heating; intermediate-wave infrared drying; Kinetics; Moisture effects; Physicochemical properties; Pineapple; Pineapples; quality
• ISSN: 0737-3937; 1532-2300
• DOI: 10.1080/07373937.2022.2078834

This comprehensive study examined the effects of two infrared drying modes: intermediate-wave infrared drying (IWD) and catalytic infrared drying (CID), on drying kinetics and various quality parameters of pineapple rings at 60-80 °C. Hot-air drying (HAD) was the control drying operation. CID showed the highest drying rates and coefficients of moisture diffusivity (3.05 × 10 −8 m 2 /s to 5.12 × 10 −8 m 2 /s), resulting in drying times (1.88-3.15 h) that were about half that of HAD (3.57-7.25 h) and 10-34% less than that of IWD (2.08-4.75 h). Compared to IWD, CID exhibited minor color changes and a stronger flavor profile and enzyme inactivation potential. However, it resulted in a hardened product surface, thus reducing the rehydration ability. Overall, CID exhibited higher bioactive retention rates, especially at 60 °C (56-87%), followed by IWD at 70 °C (50-80%) and 80 °C (35-90%). Based on the results of this study, CID produces superior quality dried pineapples in a significantly shorter drying time, which is of potential industrial interest.