CHARACTERIZATION OF DRIED KIWI BY INFRARED SYSTEMS AND PROCESS MODELING

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AIDANI E.; HADDAD KHODAPARAST M.H.; KASHANINEJAD M.

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:4 (56) Page(s): 53-66

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Title

CHARACTERIZATION OF DRIED KIWI BY INFRARED SYSTEMS AND PROCESS MODELING

Author(s)

AIDANI E. | HADDAD KHODAPARAST M.H. | KASHANINEJAD M. | Issue Writer Certificate

Keywords

DRYINGQ1

EFFECTIVE DIFFUSIVITY COEFFICIENTQ2

IMAGE PROCESSINGQ2

INFRAREDQ1

KIWIQ2

PAGE MODELQ1

Abstract

Introduction: Modeling might be considered as a relationship between different variables during DRYING of food products and mass transfer kinetics and moisture diffusivity coefficients can be used as useful tools for the optimal control of the process conditions that improve the quality of the final dried product. KIWI fruit has favorable taste and aroma and has a high nutritional value. The aim of this research work is to investigate the effect of radiation on the characterization of KIWI fruit.Materials and Methods: In this study the effect of radiation lamp power at three levels of 200, 250 and 300 W, at 5, 10 and 15 cm distance from sample surface on mass transfer kinetics, moisture diffusion coefficients, density, color change, texture and rehydration of the KIWI were investigated.Results: The results showed that the lamp power and the distance from the sample surface have significant effect on moisture loss kinetics and DRYING time. By increasing the INFRARED lamp power, the weight loss is increased (61.01%) and by increasing the INFRARED lamp power from 200 to 300 W, the EFFECTIVE DIFFUSIVITY COEFFICIENT has been increased from 6.25×10-10 m2/s to 13.8×10-10 m2/s. The color of the samples were analyzed by IMAGE PROCESSING technique and the average color changes (DE) for 200, 250 and 300 W were 14.02, 19.09 and 21.66, respectively. The average density and rehydration for dried samples were 743 kg/m3 and 229.18 %, respectively.Conclusion: The effect of INFRARED power on EFFECTIVE DIFFUSIVITY COEFFICIENT of KIWI was investigated and found that the EFFECTIVE DIFFUSIVITY COEFFICIENT is increased by increasing the source of heat. The hardness of dried KIWI slices through INFRARED dryer was in the range of 9.55-11.08 N. In the KIWI DRYING process modeling as compared with other models, PAGE MODEL had the best match with the experimental results.

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APA: Copy

AIDANI, E., HADDAD KHODAPARAST, M.H., & KASHANINEJAD, M.. (2017). CHARACTERIZATION OF DRIED KIWI BY INFRARED SYSTEMS AND PROCESS MODELING. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(4 (56)), 53-66. SID. https://sid.ir/paper/143226/en

Vancouver: Copy

AIDANI E., HADDAD KHODAPARAST M.H., KASHANINEJAD M.. CHARACTERIZATION OF DRIED KIWI BY INFRARED SYSTEMS AND PROCESS MODELING. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(4 (56)):53-66. Available from: https://sid.ir/paper/143226/en

IEEE: Copy

E. AIDANI, M.H. HADDAD KHODAPARAST, and M. KASHANINEJAD, “CHARACTERIZATION OF DRIED KIWI BY INFRARED SYSTEMS AND PROCESS MODELING,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 4 (56), pp. 53–66, 2017, [Online]. Available: https://sid.ir/paper/143226/en

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