Accelerated drying of welsh onion by far infrared radiation under vacuum conditions

Far infrared radiation has excellent radiation characteristics and high energy conversion rates can be achieved using ceramic coated radiators. Using such a radiator, the dehydrating synergy, generated by far infrared radiation heating under vacuum condition, the drying of welsh onion was studied. T...

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Bibliographic Details
Published inJournal of food engineering Vol. 55; no. 2; pp. 147 - 156
Main Authors Mongpraneet, S, Abe, T, Tsurusaki, T
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.11.2002
Elsevier
Subjects
Biological and medical sciences
Far infrared drying
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Vacuum drying
Welsh onion
Far infrared drying
Vacuum drying
Welsh onion
Monocotyledones
Experimental study
Far infrared radiation
Liliaceae
Rapid technique
Energetic efficiency
Angiospermae
Vegetable industry
Flavoring crop
Spermatophyta
Infrared drying
Allium fistulosum
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Summary:Far infrared radiation has excellent radiation characteristics and high energy conversion rates can be achieved using ceramic coated radiators. Using such a radiator, the dehydrating synergy, generated by far infrared radiation heating under vacuum condition, the drying of welsh onion was studied. The radiation intensity levels influenced dramatically the drying rate and the product qualities: the a ∗ for rehydrated onions, and the L ∗ and ΔE ∗ ab for dehydrated onions. A rising-rate period, a constant-rate period, and a falling-rate period were ascribed to the drying behaviour. The radiation also had significant effects on chlorophyll content. The long time in drying and the high temperature may have contributed to a decrease in rehydration properties.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(02)00058-4