Effects of Combined Convective-infrared Radiation on Quality of Mulberries
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Abstract:
The effects of convective-infrared radiation on the product quality of dried mulberries at different connective drying temperatures (60, 70 and 80 ℃) and infrared powers (675, 1350 and 2025 W) were investigated. The result showed that the connective drying temperature had a more significant impact on the drying rate. The drying process was a falling rate drying. The effective moisture diffusion coefficient of mulberries ranged from 2.67×10-9 m2/s to 8.41×10-9 m2/s according to Fick's Second Law, and it increased with increasing temperature and power. The drying activation energy of mulberry was 53.99 kJ/mol according to the Arrhenius equation. The experimental data regarding the combined convective-infrared radiation drying process of mulberries was fit according to the Page model. The best product quality was obtained under the conditions of 70 ℃ and 675 W. As compared with hot air drying and freeze drying, the convective-infrared radiation combination significantly shortened the drying time and improved the product quality, as indicated by the greatest total phenol content (30.33 mg/g) and greater anthocyanin content (11.55 mg/g). This study could serve as a theoretical foundation for convective-infrared radiation drying of mulberries.
