Drying Characteristics and Kinetics of Kiwifruit Slice under Mediumand Shortwave Infrared Radiation
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Abstract:
The experiment was carried out at different drying temperatures (50, 60, 70, 80 ℃) and infrared powers (675, 1350, 2025 W). The results showed that drying temperature had a significant influence on the drying rate of kiwifruit. The drying time decreased with the increase of the drying temperature and infrared power. The processing time of kiwifruit was less affected by the power. According to statistical parameters. The Page model was found to be the best to simulate medium and shortwave infrared radiation drying of kiwifruit slices among the six mathematical models. There was a good agreement between the experimental and predicted values. Since the medium and shortwave infrared radiation drying of kiwifruit slices was mainly dominated by falling period, the Fick’s second law of diffusion was employed to calculate the value of moisture effective diffusivity (Deff), which ranged from 3.3970×10-9 to 1.2960×10-8 m2/s, and increased with increasing the drying temperature and infrared power. The activation energy determined from Arrhenius equation was varied from 30.237 to 41.551 kJ/mol. This research provided the technique basis for the application of medium and shortwave infrared radiation drying technology in drying kiwifruit.
