Drying Characteristics and Process Optimization of Vacuum Far-Infrared Radiation Drying on Cornus officinalis

Abstract:

Recently, vacuum far-infrared radiation (VFIR) drying has received more and more attention because of its effective and successful applications in drying agricultural products, fruits and vegetables. Drying characteristics of VFIR drying on Cornus officinalis was studied in this research, and orthogonal regression experiment was designed and carried out. The results showed that with increase of heater’s temperature and decrease of chamber’s pressure, drying rate and loganin content increase, and the influence of heater’s temperature is more significant than that of pressure. With nonlinear programming analysis method, the optimized process parameters are obtained as heater’s temperature 98.6 oC and pressure 1000 Pa, and the corresponding drying time and loganin content are 250 min and 1.18%, respectively.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1459-1465
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1459
• Online since: July 2012
• Authors: Yun Hong Liu, Wen Xue Zhu, Lei Luo, Yu Song
• Keywords: Cornus officinalis, Drying, Far-Infrared Radiation, Vacuum

References

[1] G.P. Sharma, R.C. Verma, P.B. Pathare, Journal of Food Engineering, Vol. 67(2005), p.361.

[2] A. Femenia, G. Sastre-Serrano, S. Simal, M.C. Garau, LWT - Food Science and Technology, Vol. 42 (2009) , p.106.

DOI: 10.1016/j.lwt.2008.05.022

[3] M. Maskan, Drying, Journal of Food Engineering, Vol. 48 (2001), p.177.

[4] A.S. Ginzburg, Application of Infrared Radiation in Food Processing. Chemical and Process Engineering Series. Leonard Hill, London. (1969).

[5] H. Togrul, Journal of Food Engineering, Vol. 71(2005), p.311.

[6] T. Swasdisevi, S. Devahastin, S. Poomjai, et al., Journal of Food Engineering, Vol. 92(2009), p.100.

[7] S. Mongpraneet, T. Abe, T. Tsurusaki, Journal of Food Engineering, Vol. 55 (2002), p.147.

[8] S. Mongpraneet, T. Abe, T. Tsurusaki, Drying Technology, Vol. 22(2004), p.1675.

[9] A.B. Leonid, P.G. Vladimir., V.B. Andrew, etc., Journal of Food Engineering, Vol. 74(2006), p.410.

[10] X. Liu, Z.P. Han, Y.L. Wang, et al. Journal of Chromatography B, Vol. 879(2011), p.599.

[11] E.J. Jeong, T.B. Kim, H.J. Yang, et al., Phytomedicine, Vol. 19(2012), p.317.

[12] AOAC., Official method of analysis. Arlington, VA: Association of Official Analytical Chemists. No. 934. 06. (1990).

[13] A. Midilli, International Journal Energy Research, Vol. 25 (2001), p.715.

[14] J.P. Holman, , Heat transfer. 8th ed. New York: McGraw-Hill Inc. (1997).

[15] A.K. Datta, H. Ni, Journal of Food Engineering, Vol. 51(2002), p.355.

[16] J.H. Li, H. Kim, LWT-Food Science and Technology, Vol. 42(2009), p.180.