Drying Characteristics and Energy Consumption of Peach Slices during Ultrasound-assisted Osmotic Dehydration in Combination with Infrared Radiation
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Abstract:
The cavitation effect of ultrasonic waves can improve the efficiency of mass transfer in the process of osmotic dehydration. In order to study the drying characteristics and energy consumption of peach slices during ultrasound-assisted osmotic dehydration in combination with infrared radiation, drying experiments after ultrasound-assisted osmotic dehydration were carried out at 60, 70, and 80 ℃, respectively; the drying curves were obtained, and the mathematical models for the drying kinetics were established. Meanwhile, the energy consumption during the drying process was analyzed. The results showed that ultrasound-assisted osmotic dehydration could improve the ratio of water loss and solid gain. The appropriate ultrasound-assisted osmotic times were set at 30 min (T1) and 60 min (T2), and the Verma et al. model was found to be suitable to describe the drying characteristics of peach slices during the ultrasound-assisted osmotic dehydration and infrared radiation. The effective moisture diffusivity values of non-treated, T1 and T2 treated peach slices at 60, 70, and 80℃ were in the ranges of 8.8789 × 10-9~1.3011 × 10-8 m2?s-1, 7.1213 × 10-9~1.0393 × 10-8 m2?s-1, and 6.6771 × 10-9~8.7785 × 10-9 m2?s-1, respectively. With the increase in temperature, energy consumption reduced but increased after ultrasound-assisted osmotic dehydration. Under different treatments, energy consumption increased rapidly with a moisture content of about 0.3 (dry basis), which can be a moisture conversion point to use other drying methods, such as explosion puffing drying at varied temperatures and pressures, to reduce energy consumption and improve product quality. This study provides a reference for the parameter optimization in the infrared drying of peach slices and the development of new fruit slices.
