Title of article :
Strategy for longan drying in two-stage superheated steam and hot air Original Research Article
Author/Authors :
Thanutyot Somjai، نويسنده , , Siva Achariyaviriya، نويسنده , , Aree Achariyaviriya، نويسنده , , Kodkwan Namsanguan، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2009
Pages :
9
From page :
313
To page :
321
Abstract :
The aim of this research was to investigate a novel strategy and to develop a model for longan without stone drying using a two-stage SSD + HAD process (superheated-steam drying followed by hot air drying). The experiments were conducted using superheated-steam at: 120, 140, 160, and 180 °C followed by hot air at: 60 and 70 °C. The moisture content of longan at the end of the first-stage drying was about 200% dry basis. The effects of superheated steam and air temperatures on the drying kinetics and quality of dried longan viz. color, shrinkage, and microstructure were determined. A mathematical model has been developed to predict the moisture content of longan, the drying temperature at the outlet of the drying chamber and the drying rate. Comparisons showed that the simulated results were in agreement with experimental values. SSD + HAD using 180 °C superheated steam, followed by 70 °C hot air was the most suitable drying condition for drying longan.
Keywords :
Mathematical model , Superheated-steam drying , Hot air drying , Color , Shrinkage
Journal title :
Journal of Food Engineering
Serial Year :
2009
Journal title :
Journal of Food Engineering
Record number :
1168411
Link To Document :
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