Investigation of infrared radiation on drying kinetics and color indexes of Anaryjeh (Froriepia subpinnata) leaf

Document Type : Research Article

Authors

1 PhD Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Drying is one of the conventional methods for storing of agricultural products. In this study, double ended infrared lamp as a new heat source was used for drying of Anaryjeh (Froriepia subpinnata) leaf. This study was performed to achieve the minimum drying time and high protection quality of dried product, as well as selection of best model for drying. Anaryjeh leaves were dried in the range of radiation intensity (115, 202.5 and 290 watt) and distance of IR lamps to surface of sample (5, 7.5 and 10 cm). The time of Drying for Anaryjeh leaves to reach of constant moisture (wet based) was measured. Drying behavior of Anaryjeh leaves in IR dryer was evaluated with mathematical model; consist of Page, Wang & Singh, Parabolic and Logarithmic. The results showed an increase in power (intensity); drying time decreased. Also with increasing in distance of IR lamps to sample surface, enhanced drying time. An increase in distance of samples from the radiation source; L * of Anaryjeh leaves reduced and enhanced, respectively. Moreover, the result of fitting by 4 model showed that the page model with the highest R2 and lowest RMSE and SSE, was the best model to predict the drying behavior of Anaryjeh leaves in experiment conditions.

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References

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Innovative Food Technologies
Volume 4, Issue 1
November 2016
Pages 45-57

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History

  • Receive Date: 19 June 2016
  • Revise Date: 17 July 2016
  • Accept Date: 04 September 2016

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