{"title":"远红外辅助折光窗干燥:对香蕉皮干燥特性及质量的影响","authors":"Deependra Rajoriya, M. L. Bhavya, H. U. Hebbar","doi":"10.1080/07373937.2023.2220777","DOIUrl":null,"url":null,"abstract":"Abstract The market demand for fruit-based healthy snacks in dried form is increasing rapidly. Novel and efficient drying techniques are being explored to meet market demand of fruit-based snacks with better nutritive value and sensorial attributes. In this study, suitability of far infrared assisted refractance window (FIR + RW) drying to obtain banana leather was ascertained and drying behavior, bioactives, flavor, microstructure, and sensory attributes were compared with RW and hot air (HA) drying. FIR + RW and RW reduced the drying time by 60–75% and energy consumption by 38–45% as compared to HA. RW drying preserved color and retained higher phenolics (19%), ascorbic acid (22%) and antioxidant capacity (16–47%) compared to HA. Among the studied methods, HA resulted in higher browning index and hydroxymethylfurfural content. FIR + RW and RW dried banana samples had maximum flavor compounds, better overall consumer acceptance and improved cellular structure with widened pores. The study indicated that RW and FIR + RW have good potential to be considered as alternative drying techniques to HA for producing high-quality fruit leather.","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":null,"pages":null},"PeriodicalIF":2.7000,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Far infrared assisted refractance window drying: Influence on drying characteristics and quality of banana leather\",\"authors\":\"Deependra Rajoriya, M. L. Bhavya, H. U. Hebbar\",\"doi\":\"10.1080/07373937.2023.2220777\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract The market demand for fruit-based healthy snacks in dried form is increasing rapidly. Novel and efficient drying techniques are being explored to meet market demand of fruit-based snacks with better nutritive value and sensorial attributes. In this study, suitability of far infrared assisted refractance window (FIR + RW) drying to obtain banana leather was ascertained and drying behavior, bioactives, flavor, microstructure, and sensory attributes were compared with RW and hot air (HA) drying. FIR + RW and RW reduced the drying time by 60–75% and energy consumption by 38–45% as compared to HA. RW drying preserved color and retained higher phenolics (19%), ascorbic acid (22%) and antioxidant capacity (16–47%) compared to HA. Among the studied methods, HA resulted in higher browning index and hydroxymethylfurfural content. FIR + RW and RW dried banana samples had maximum flavor compounds, better overall consumer acceptance and improved cellular structure with widened pores. The study indicated that RW and FIR + RW have good potential to be considered as alternative drying techniques to HA for producing high-quality fruit leather.\",\"PeriodicalId\":11374,\"journal\":{\"name\":\"Drying Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2023-06-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Drying Technology\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://doi.org/10.1080/07373937.2023.2220777\",\"RegionNum\":3,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Drying Technology","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1080/07373937.2023.2220777","RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Far infrared assisted refractance window drying: Influence on drying characteristics and quality of banana leather
Abstract The market demand for fruit-based healthy snacks in dried form is increasing rapidly. Novel and efficient drying techniques are being explored to meet market demand of fruit-based snacks with better nutritive value and sensorial attributes. In this study, suitability of far infrared assisted refractance window (FIR + RW) drying to obtain banana leather was ascertained and drying behavior, bioactives, flavor, microstructure, and sensory attributes were compared with RW and hot air (HA) drying. FIR + RW and RW reduced the drying time by 60–75% and energy consumption by 38–45% as compared to HA. RW drying preserved color and retained higher phenolics (19%), ascorbic acid (22%) and antioxidant capacity (16–47%) compared to HA. Among the studied methods, HA resulted in higher browning index and hydroxymethylfurfural content. FIR + RW and RW dried banana samples had maximum flavor compounds, better overall consumer acceptance and improved cellular structure with widened pores. The study indicated that RW and FIR + RW have good potential to be considered as alternative drying techniques to HA for producing high-quality fruit leather.
期刊介绍:
Drying Technology explores the science and technology, and the engineering aspects of drying, dewatering, and related topics.
Articles in this multi-disciplinary journal cover the following themes:
-Fundamental and applied aspects of dryers in diverse industrial sectors-
Mathematical modeling of drying and dryers-
Computer modeling of transport processes in multi-phase systems-
Material science aspects of drying-
Transport phenomena in porous media-
Design, scale-up, control and off-design analysis of dryers-
Energy, environmental, safety and techno-economic aspects-
Quality parameters in drying operations-
Pre- and post-drying operations-
Novel drying technologies.
This peer-reviewed journal provides an archival reference for scientists, engineers, and technologists in all industrial sectors and academia concerned with any aspect of thermal or nonthermal dehydration and allied operations.