Title of article :
Low-temperature desiccant-based food drying system with airflow and temperature control Original Research Article
Author/Authors :
Kosuke Nagaya، نويسنده , , Ying Li، نويسنده , , Zhehong Jin، نويسنده , , Masahiro Fukumuro، نويسنده , , Yoshinori Ando، نويسنده , , Atsutoshi Akaishi، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2006
Abstract :
A new low-temperature food drying system with controlled airflow and temperature is presented. Low-temperature drying allows foods such as vegetables to be dried without losing the original color and texture. Existing low-temperature systems are slow, and it is difficult to obtain uniform product quality. The system proposed in this paper consists of an airflow control system to improve drying speed, and temperature control to ensure minimal damage to the food during the drying process in comparison with sun drying. Through experimental evaluation of the system, it is demonstrated that dried vegetables produced by this method retain their fresh color and high vitamin content.
Keywords :
Airflow control , Drying system , Desiccant , Foods , Low temperature , Temperature control , Vegetables
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering