TY - JOUR
T1 - Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating
AU - Shi, Junling
AU - Pan, Zhongli
AU - McHugh, Tara H.
AU - Wood, Delilah
AU - Hirschberg, Edward
AU - Olson, Don
PY - 2008/12
Y1 - 2008/12
N2 - We evaluated the finished product quality and infrared (IR) drying characteristics of fresh and sugar-infused blueberries dried with a catalytic infrared (CIR) dryer. IR drying tests were conducted at four product temperatures (60, 70, 80, and 90 °C) to evaluate the drying rate and the color and texture of the finished product. Fresh blueberries dried with convective hot air drying at 60 °C were used as control for comparison. The experimental data of moisture changes during IR drying were modeled with eight different models, including Page, modified Page, Thompson, Newton, Wang and Singh, and Henderson and Pabis, and two models developed in this study. The Thompson model showed the best fit to all experimental data. The CIR drying produced firmer-texture products with much reduced drying time compared with hot air drying. For fresh blueberries, CIR drying conserved drying time by 44% at 60 °C. The effective moisture diffusivity ranged from 2.24 × 10-10 to 16.4 × 10-10 m2/s and from 0.61 × 10-10 to 3.84 × 10-10 m2/s for fresh and sugar-infused blueberries, respectively.
AB - We evaluated the finished product quality and infrared (IR) drying characteristics of fresh and sugar-infused blueberries dried with a catalytic infrared (CIR) dryer. IR drying tests were conducted at four product temperatures (60, 70, 80, and 90 °C) to evaluate the drying rate and the color and texture of the finished product. Fresh blueberries dried with convective hot air drying at 60 °C were used as control for comparison. The experimental data of moisture changes during IR drying were modeled with eight different models, including Page, modified Page, Thompson, Newton, Wang and Singh, and Henderson and Pabis, and two models developed in this study. The Thompson model showed the best fit to all experimental data. The CIR drying produced firmer-texture products with much reduced drying time compared with hot air drying. For fresh blueberries, CIR drying conserved drying time by 44% at 60 °C. The effective moisture diffusivity ranged from 2.24 × 10-10 to 16.4 × 10-10 m2/s and from 0.61 × 10-10 to 3.84 × 10-10 m2/s for fresh and sugar-infused blueberries, respectively.
KW - Blueberries
KW - Drying
KW - Infrared radiation heating
KW - Quality
KW - Sugar infusion
KW - Temperature
UR - https://www.scopus.com/pages/publications/50449105970
U2 - 10.1016/j.lwt.2008.01.003
DO - 10.1016/j.lwt.2008.01.003
M3 - 文章
AN - SCOPUS:50449105970
SN - 0023-6438
VL - 41
SP - 1962
EP - 1972
JO - LWT
JF - LWT
IS - 10
ER -