Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices.

Autor: Akhoundzadeh Yamchi A; Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Urmia University, Urmia, Iran., Sharifian F; Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Urmia University, Urmia, Iran., Khalife E; Department of Civil Engineering, Cihan University-Erbil, Kurdistan Region, Iraq., Kaveh M; Department of Petroleum Engineering, College of Engineering, Knowledge University, Erbil, Iraq.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Jun; Vol. 89 (6), pp. 3666-3686. Date of Electronic Publication: 2024 May 09.
DOI: 10.1111/1750-3841.17096
Abstrakt: Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (D eff ), determining the activation energy (E a ) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50-80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.'s model. The value of D eff , SEC, and RR were in the range of 3.06 × 10 -8 to 2.48 × 10 -7 m 2 /s, 79.68-191.271 kWh/kg, and 5.99-7.49, respectively. The D eff of truffle slices increased with the above-mentioned parameters of the samples. The E a obtained was 26.62-27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48-25.28 kJ/mol, -130.47 to -122.63 J/mol °K, and 63.97-70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.
(© 2024 Institute of Food Technologists.)
Databáze: MEDLINE
Externí odkaz: