Characteristics and Quality of Chinese Chives Dried by A Temperature-segmented Catalytic Infrared System
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To improve the quality of dehydrated Chinese chives, shorten the drying time and reduce energy consumption, temperature-segmented infrared heating technology was adopted in this research. The drying characteristics, color and rehydration ratio of chives dried by different methods were studied via the combination of high temperature and low temperature using single- and double- plates. The results showed that a large amount of water were removed in the first stage of single-plate drying mode at 80 ℃ for 12 min and 90 ℃ for 6 min, respectively, with the water ratio down to 0.38 and 0.12 respectively. In the second stage, no significant difference in the drying rate for the low-temperature drying at 60 and 70 ℃, with the total drying time ranging in 17~18 min. In the double-plate mode, about half of the moisture was removed quickly in the first stage of drying at 60~90 ℃ for 2~3.5 min, while the second stage of drying was performed at 70 ℃ for 19~23 min or at 60 ℃ for 27~29 min. The combined drying mode eliminated color darkening caused by high-temperature drying. By comparing the color change and rehydration ratio of chives dried by different combinations of processes, one may conclude that the dehydrated chive product treated by single-single temperature variable drying mode had a higher rehydration ratio, while the product treated by double-single temperature variable drying modes had a better color.
