Main Article Content
drying characteristics, infrared dryer, vacuum condition, quince quality
Infrared assisted vacuum drying technology is a newly emerged strategy, which found its place in the food drying industry. Therefore, in this research, the effectiveness of near infrared (NIR) and medium infrared (MIR) radiation was experimentally investigated on drying kinetics and some quality properties of quince slices under vacuum condition. Experiments were conducted at drying temperatures of 50, 60 and 70 °C and absolute pressures of 20, 40 and 60 kPa for NIR and MIR radiations. Drying process in MIR assisted vacuum drying domain lasted about 3 to 28 min lower than NIR one, indicating improved drying process under MIR condition. Effective moisture diffusivity for NIR domain was obtained in the range of 0.17×10-9 to 0.46×10-9 m2/s while it was between 0.18×10-9 to 0.46×10-9 m2/s under MIR condition. Minimum specific energy consumption for NIR and MIR radiation was estimated 0.55 and 0.34 kWh, respectively. Total colour difference and sample shrinkage under NIR radiation were calculated within the range of 5.5 to 25.4% and 40.4 to 64.5%, respectively, which were significantly lower the ranges of MIR. Minimum total colour change (5.5%) and shrinkage (40.4%) of quince samples were calculated under NIR condition while, the minimum values for MIR domain were 12.1 and 50%, respectively.
Akpinar, E.K., Biecr, Y. and Yildiz, C., 2003. Thin layer drying of red pepper. Journal of Food Engineering 59: 99-104.
Alaei, B. and Amiri Chayjan, R., 2015a. Drying characteristics of pomegranate arils under near infrared-vacuum conditions. Journal of Food Processing and Preservation 39: 469-479.
Alaei, B. and Amiri Chayjan, R., 2015b. Modelling of nectarine drying under near infrared-vaccum conditions. Acta Scientiarum Polonorum. Technologia Alimentaria 14: 15-27.
Antal, T., Tarek, M., Tarek-Tilistyák, J. and Kerekes, B., 2017. Comparative effects of three different drying methods on drying kinetics and quality of Jerusalem Artichoke (Helianthus tuberosusL.). Journal of Food Processing and Preservation 41(3): e12971.
Association of Official Analytical Chemists (AOAC), 2002. Official methods of analysis. Method number 934.06. AOAC, Arlington, VA, USA.
Aral, S. and Bese, A.V., 2016. Convective drying of hawthorn fruit (Crataegus spp.): effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry 210: 577-584.
Atungulu, G.G. and Pan, Z., 2011. Infrared radiative properties of food materials. Processing. CRC Press, Boca Raton, FL, USA.
Beigi, M., 2016. Hot air drying of apple slices: dehydration characteristics and quality assessment. Heat and Mass Transfer 52: 1435-1442.
Beigi, M., Torki-Harchegani, M. and Tohidi, M., 2017. Experimental and ANN modeling investigations of energy traits for rough rice drying. Energy 141: 2196-2205.
Caglar, A., Togrul, I.T. and Togrul, H., 2009. Moisture and thermal diffusivity of seedless grape under infrared drying. Food and Bioproduct Processing 87: 292-300.
Calin-Sanchez, A., Figiel, A., Wojdylo, A., Szaryez, M. and Carbonell-Barrachina, A.A., 2014. Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: kinetics, energy consumption, and quality studies. Food and Bioprocess Technology 7: 398-408.
Castro, L.M.M.N. and Pinheiro, M.N.C., 2016. A simple data processing approach for drying kinetics experiments. Chemical Engineering and Communication 203: 258-269.
Chablani, L., Taylor, M.K., Mehrotra, A., Rameas, P. and Stagner, W.C., 2011. Inline real-time near-infrared granule moisture measurements of a continuous granulation – drying-milling process. AAPS Pharmaceutical Science and Technology 12: 1050-1055.
Chen, Q., Bi, J., Wu, X., Yi, J., Zhou, L. and Zhou, Y., 2015. Drying kinetics and quality attributes of jujube (Zizyphus jujube Miller) slices dried by hot air and short- and medium-wave infrared radiation. LWT – Food Science and Technology 64: 759-766.
Chen, Q., Bi, J., Chen, R., Liu, X., Wu, X. and Zhou, M., 2017. Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices. Journal of Food Processing and Preservation 41(5): e13201.
Cheng, L., Fang, S. and Ruan, M., 2015. Influence of blanching pretreatment on the drying characteristics of cherry tomato and mathematical modeling. International Journal of Food Engineering 11: 265-274.
Dehghannya, J., Hosseinlar, S.H. and Heshmati, M.K., 2018. Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovative Food Science and Emerging Technologies 45: 132-151.
Demiray, E. and Tulek, Y., 2017. The effect of pretreatments on air drying characteristics of persimmons. Heat and Mass Transfer 53: 99-106.
Doymaz, I., Demir, H. and Yildirim, A., 2015. Drying of quince slices: effect of pretreatments on drying and rehydration characteristics. Chemical Engineering Communications 202(10): 1271-1279.
Doymaz, I., 2014. Suitability of thin-layer drying models for infrared drying of peach slices. Journal of Food Processing and Preservation 38: 2232-2239.
Doymaz, I. and Altiner, P., 2012. Effect of pretreatment solution on drying and color characteristics of seedless grapes. Food Science and Biotechnology 21: 43-49.
El-Mesery, H.S. and Mwithiga, G., 2015. Performance of a convective, infrared and combined infrared-convective heated conveyor-belt dryer. Journal of Food Science and Technology 52: 2721-2730.
Eltawil, M.A., Azam, M.M. and Alghannam, A.O., 2018. Solar PV powered mixed-mode tunnel dryer for drying potato chips. Renewable Energy 116: 594-605.
Food and Agriculture Organisation (FAO), 2014. Food and population: FAO looks ahead. FAO, Rome, Italy.
Ghaboos, S.H.H., Ardabili, S.M.S., Kashaninejad, M., Asadi, G. and Aalami, M., 2016. Combined infrared-vacuum drying of pumpkin slices. Journal of Food Science and Technology 53: 2380-2388.
Ginzburg, A.S., 1969. Application of radiation in food processing. Leonard Hill Books, London, UK.
Golpour, I., Amiri Chayjan, R., Amiri Parian, J. and Khazaei, J., 2015. Prediction of paddy moisture content during thin layer drying using machine vision and artificial neural networks. Journal of Agricultural Science and Technology 17: 287-298.
Hirun, S., Choi, J.H., Ayarungsaritkul, J., Pawsaut, C., Sutthiwanjampa, C., Vuong, Q.V., Chockchaisawasdee, S., Heo, Y.R. and Scarlett, C.J., 2015. Optimization of far-infrared vacuum drying conditions for miang leaves (camellia sinensis var. assamica) using response surface methodology. Food Science and Biotechnology 24: 461-469.
Horuz, E. and Maskan, M., 2015. Hot air and microwave drying of pomegranate (Punica granatum L.) arils. Journal of Food Science and Technology 52: 285-293.
Horuz, E., Bozkurt, H., Karatas, H. and Maskan, M., 2017. Drying kinetics of apricot halves in a microwave-hot air hybrid oven. Heat Mass Transfer 53(6): 2117-2127.
Huang, L.L., Qiao, F. and Fang, C.F., 2015. Studies on the microstructure and quality of iron yam slices during combined freeze drying and microwave vacuum drying. Journal of Food Processing and Preservation 39: 2152-2160.
Jafarifar, M., Chayjan, R.A., Dibagar, N. and Alaei, B., 2017 Modeling some engineering properties of walnut kernel undergoing different drying methods with microwave pretreatment. Quality Assurance and Safety of Crops and Foods 9(4): 463-478.
Jahedi Rad, S., Kaveh, M., Sharabiani, V.R. and Taghinezhad, E., 2018. Fuzzy logic, artificial neural network and mathematical model for prediction of white mulberry drying kinetics. Heat and Mass Transfer 54: 3361-3374.
Kantrong, H., Tansakul, A. and Mittal, G.S., 2014. Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying. Journal of Food Science and Technology 51: 3594-3608.
Kaveh, K., Abbaspour-Gilandeh, Y., Amiri Chayjan, R., Taghinezhad, E. and Mohammadigol, R., 2018. Mass transfer, physical, and mechanical characteristics of terebinth fruit (Pistacia atlanticaL.) under convective infrared microwave drying. Heat and Mass Transfer 54(7): 1879-1899.
Kaveh, M. and Amiri Chayjan, R., 2017. Modeling thin-layer drying of turnip slices under semi-industrial continuous band dryer. Journal of Food Processing and Preservation 41: e12778.
Kaveh, M., Amiri Chayjan, R. and Esna Ashri, M., 2015. Thermal and physical properties modelling of terebinth fruit (Pistacia atlanticaL.) under solar drying. Research in Agriculture in Engineering 61: 150-161.
Kaveh, M., Amiri Chayjan, R. and Nikbakht, A.M., 2017. Mass transfer characteristics of eggplant slices during length of continuous band dryer. Heat and Mass Transfer 53: 2045-2059.
Kocabiyik, H., Yilmaz, N., Tuncel, N.B., Sumer, S.K. and Buyukcan M.B., 2016. Quality properties, mass transfer characteristics and energy consumption during shortwave infrared radiation drying of tomato. Quality Assurance and Safety of Crops and Foods 8(3): 447-456.
Krishnamurthy, K., Khurana, H.K., Soojin, J., Irudayaraj, J. and Demirci, A., 2008. Infrared heating in food processing: an overview. Comprehensive Reviews in Food Science and Food Safety 7(1): 2-13.
Kurozawa, L.E., Hubinger, M.D. and Park, K.J., 2012. Glass transition phenomenon on shrinkage of papaya during convective drying. Journal of Food Engineering 108: 43-50.
Liu, Y., Miao, S., Wu, J., Liu, J., Yu, H. and Duan, X., 2015. Drying characteristics and modeling of vacuum far-infrared radiation drying of flos lonicerae. Journal of Food Process and Preservation 39: 338-348.
Magalhaes, A.S., Silva, B.M., Pereira, J.A., Andrade, P.B., Valentao, P. and Carvalho, M., 2009. Protective effect of quince (Cydonia oblongaMiller) fruit against oxidative hemolysis of human erythrocytes. Food and Chemical Toxicology 47: 1372-1377.
Mohsenin, N.N., 1986. Physical properties of plant and animal materials. Gordon and Breach Science, New York, NY, USA.
Motevali, A., Minaei, S., Khoshtaghaza, M.H. and Amirnejat, H., 2011. Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy 36: 6433-6441.
Noshad, M., Mohebbi, M., Shahidi, F. and Mortazavi, S.A., 2012. Multi-objective optimization of osmotic – ultrasonic pretreatments and hot-air drying of quince using response surface methodology. Food and Bioprocess Technology 5: 2098-2110.
Onwude, D.I., Hashim, N., Abdan, K., Janius, R. and Chen, G., 2018. Modelling the mid-infrared drying of sweet potato: kinetics, mass and heat transfer parameters, and energy consumption. Heat and Mass Transfer.https://doi.org/10.1007/s00231-018-2338-y
Paengkanya, S., Soponronnarit, S. and Nathakaranakule, A., 2015. Application of microwaves for drying of durian chips. Food and Bioproduct Processing 96: 1-11.
Ponkham, K., Meeso, N., Soponronnarit, S. and Siriamornpun, S., 2012. Modeling of combined far-infrared radiation and air drying of a ring shaped-pineapple with/without shrinkage. Food and Bioproduct Processing 90: 155-164.
Reich, G., 2005. Near-infrared spectroscopy and imaging: basic principles and pharmaceutical applications. Advanced Drug Delivery Reviews 57: 1109-1143.
Sakai, N. and Hanzawa, T., 1994. Applications and advances in far-infrared heating in Japan. Trends in Food Science and Technology 5: 357-362.
Salarikia, A., Ashtiani, S.H.M. and Golzarian, M.R., 2017. Comparison of drying characteristics and quality of peppermint leaves using different drying methods. Journal of Food Processing Preservation 41(3): e12930.
Shi, Q., Zheng, A. and Zhao, Y., 2014. Optimization of combined heat pump and microwave drying of yacon (smallanthus sonchifolius) using response surface methodology. Journal of Food Processing Preservation 38: 2090-2098.
Silva, B.M., Andrade, P.B., Valentao, P., Ferreres, F., Seabra, R.M. and Ferrira, M.A., 2004. Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and jam: antioxidant activity. Journal of Agricultural and Food Chemistry 52: 4405-4712.
Silva, B.M., Valentao, P., Seabra, R.M. and Andrade, P.B., 2008. Quince (Cydonia oblonga Miller): an interesting dietary source of bioactive compounds. In: Papadopoulos, K.N. (ed.) Food chemistry research developments. Nova Science Publishers, New York, NY, USA.
Sorouraddin, M.H., Rashidi, M.R., Ghorbani-Kalhor, E. and Asadpour-Zeynali, K., 2005. Simultaneous spectrofluorimetric and spectrophotometric determination of melatonin and pyridoxine in pharmaceutical preparations by multivariate calibration methods. Pharmacology 60: 451-458.
Sumic, Z., Tepic, A., Vidovic, S., Vakula, A., Vladic, J. and Pavlic, B., 2017. Process optimization of chanterelle (Cantharellus cibarius) mushrooms vacuum drying. Journal of Food Processing Preservation 41(2): e12822.
Wang, H., Zhang, M. and Adhikari, B., 2015. Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation. Food and Bioproduct Processing 94: 507-517.
Wang, J. and Sheng K., 2006. Far-infrared and microwave drying of peach. LWT – Food Science and Technology 39: 247-255.
Ziaforoughi, A., Yousefi, A.R. and Razavi, S.M.A., 2016. A comparative modeling study of quince infrared drying and evaluation of quality parameters. International Journal of Food Engineering 12(9): 901-910.
Zielinska, M., Sadowski, P. and Blaszczak, W., 2015. Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.). LWT – Food Science and Technology 62: 555-563.