Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating

Hany S. El-Mesery; Reham M. Kamel; W. G. Alshaer

doi:10.14393/BJ-v38n0a2022-42303

Autores

Hany S. El-Mesery Jiangsu University https://orcid.org/0000-0001-6108-914X
Reham M. Kamel Benha University https://orcid.org/0000-0003-0227-3750
W. G. Alshaer Benha University https://orcid.org/0000-0002-2066-2568

DOI:

https://doi.org/10.14393/BJ-v38n0a2022-42303

Palavras-chave:

Drying, Infrared radiation, Quality, Kinetics, Energy, Tomato.

Resumo

The thin-layer drying characteristics of tomato slices were investigated under infrared radiation dryer. In this study, the effect of infrared radiation on drying rate, physical quality, energy combustion of tomato slices was estimated at three different levels of intensity at 0.15, 0.20 and 0.35 W/cm² Tomato sliced were dried from an initial moisture content of 15.9 to 0.17 g water/g dry solids by infrared radiation drying. The moisture content and drying rates are found to be dramatically affected by microwave power density. The drying rate increased and drying time decreased with increasing infrared radiation intensity. A reduction in specific energy consumption was observed with increase of radiation intensity. Data analysis showed that the shrinkage ratio increased with increasing infrared intensity. The rehydration ratio increased with increase in radiation intensity. The total colour difference between fresh and dried tomato slices increased with increase in radiation intensity. Mathematical modeling using thin-layer drying models from literature was performed. The experimental data were fitted to eleven drying models. The models were compared using the coefficient of determination (R²), modelling efficiency (EF) and reduced chi square (χ²). The Midilli model provided a better fit for all applied drying conditions and could be used to estimate moisture in tomato at any time during the microwave-drying process after running a multiple regression analysis.

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