Effects of Infrared Drying Technology on Drying Characteristics of Purple Cabbage
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Abstract:
The shelf life of purple cabbage could be prolonged by using drying technology. The infrared drying technology had a stronger penetrating capacity, which was suitable for drying of leaf vegetables. Effects of different drying temperature (40 ℃, 50 ℃, 60 ℃, 70 ℃, 80 ℃), infrared radiation distance (5 cm, 11 cm, 16 cm), infrared radiation power (225 W, 450 W, 675 W, 900 W, 1125 W) and air speed (10 m/s, 20 m/s, 26 m/s) on the drying rate, rehydration rate and browning degree of purple cabbage were investigated in this study. Results showed that the drying rate of purple cabbage increased with the increase of temperature, and the radiation distance, infrared radiation power and air speed had little effects on the drying characteristics of purple cabbage. The rehydration rate of samples was greatly affected by drying temperature and infrared radiation power and increased with the increase of temperature, and the highest peak of rehydration rate appeared at 675 W. The drying conditions, based on temperature and energy consumption, were as follows: temperature, 60oC, radiation distance, 11 cm, radiation power, 675 W, air speed, 20 m/s. This research provided reference for the widespread application of infrared drying technology.
