Effects of Hot-air Drying as well as Short-and Medium-wave Infrared Radiation Drying on the Drying Characteristics and Polyphenol Content of Peach Pomace
The drying characteristics, effective moisture diffusivity (Deff) and activation energy (Ea) of peach pomace under hot-air drying (HAD) as well as short- and medium-wave infrared radiation drying (IRD) at 60 ℃, 70 ℃ and 80 ℃ were investigated. The mathematical models of peach pomace under different drying processes were established and the total polyphenol contents of peach pomace under different drying conditions were tested. The results showed that the Midilli et al. model was the best model to describe the drying process of peach pomace under all drying conditions (R2>0.9996) as compared with the five drying models established in this study. The values of effective moisture diffusivity varied from 1.1652×10-9 to 1.7393×10-9 m2/s for HAD and from 1.6718×10-9 to 2.4993×10-9 m2/s for IRD. The activation energies of HAD and IRD methods for peach residue calculated by Arrhenius equation were 19.56 kJ/mol and 19.68 kJ/mol, respectively. In addition, the total polyphenol retention in the IRD samples were 68.22%, 75.42% and 82.63%, which were higher than that in HAD samples at the same drying temperature. In conclusion: the drying rate and polyphenol content of peach pomace under IRD were higher than those under HAD, and the content of polyphenol increased with the increasing drying temperature. The IRD process at 80 ℃ had the minimal effect on the polyphenol content of peach pomace. This study provided the theoretical basis for the drying characteristics of peach pomace under different drying conditions and the usage of polyphenol in the future.
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