Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.)
| Autor: | Ren Yang, Juming Tang, Wenjie Wang, Jooyeoun Jung, Wenjun Wang, Yanyun Zhao |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Materials science Moisture General Chemical Engineering Analytical chemistry 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Biochemistry 0404 agricultural biotechnology Drying time 010608 biotechnology Dielectric heating Radio frequency Food Science Biotechnology |
| Zdroj: | Food and Bioproducts Processing. 120:179-190 |
| ISSN: | 0960-3085 |
| Popis: | Hot-air assisted radio frequency (HARF) dielectric heating was utilized to dry inshell hazelnuts (Barcelona and Jefferson) in order to achieve rapid, uniform drying and better nut quality. The process parameters studied were electrode gap (EG) (14, 15 and 16 cm) and sample thickness (ST) (3, 5 and 7 cm) for HARF drying, 2-step hot-air (HA)-HARF drying at different intermediate moisture contents (MC) (16, 14 and 12%, wet basis), and two HARF modes (continuous and intermittent). The optimal intermittent HARF operations were identified as 15 cm EG and 5 cm or 7 cm ST, resulting in drying time of 100.5 min and 180.9 min for Barcelona and Jefferson, respectively, vs. 22 h using HA drying. The 2-step HA-HARF drying at 12% intermediate MC reduced shell cracking ratio |
| Databáze: | OpenAIRE |
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