INFRARED DRYING CHARACTERISTICS OF JERUSALEM ARTICHOKE SLICES

In this study, drying characteristics of Jerusalem artichoke slices were investigated by using infrared technique. The Jerusalem artichoke slices were dried at 62, 74, 88, 104 and 125 W infrared power levels. An increase in the infrared power resulted in a significant reduction in the drying time. Lewis, Henderson and Pabis, Logarithmic, Midilli and Kucuk, and Wang and Singh models were used to fit experimental data. The Midilli and Kucuk model has been determined to be the best model that represents the experimental data. Effective moisture diffusivity values ranged from 4.81×10-10 m2/s to 1.97×10-9 m2/s, and increased with the increase in infrared power. The activation energy was calculated as 6.74 kW/kg.

___

  • [1] Harmankaya M., Juhaimi F.A., Ozcan M.M., (2012), Mineral contents of Jerusalem artichoke (Helianthus tuberosus L.) growing with in Turkey, Analytical Letters 45, 2269-2275.
  • [2] Tuxtabayevna N.K., Esirgapovich S.J., (2015), Research of sorption characteristics of tubers Jerusalem artichoke (Helianthus tuberosus), Food Processing & Technology, 6(6), doi: 10.4172/2157-7110.1000453
  • [3] Bayraktaroglu Urun G., Yaman U.R., Kose E., (2015), Determination of drying characteristics and quality properties of eggplant in different drying conditions, Italian Journal of Food Science, 27, 460-467.
  • [4] Torki-Harchegani M., Ghanbarian D., Pirbalouti A.G., Sadeghi M., (2016), Dehydration behaviour, mathematical modelling, energy efficiency and essential oil yield of peppermint leaves undergoing microwave and hot air treatments. Renewable and Sustainable Energy Reviews, 58, 407-418.
  • [5] Touil A., Chemkhi A., Zagrouba F., (2014), Moisture diffusivity and shrinkage of fruit and Cladode of Opuntia ficus-indica during infrared drying, Journal of Food Processing, Article ID 175402, 9 Pages.
  • [6] Nowak D., Lewicki P.P., (2004), Infrared drying of apple slices, Innovative Food Science & Emerging Technologies, 5, 353-360.
  • [7] Sharma GP, Verma RC, Pathare PB., (2005). Thin-layer infrared radiation drying of onion slices. Journal of Food Engineering, 67: 361-366.
  • [8] Alaei B., Chayjan R.A., (2015), Modeling of nectarine drying under near infrared-vacuum conditions, Acta Scientiarum Polonorum Technologia Alimentaria, 14, 15-27.
  • [9] Wang J., Sheng K., (2006), Far-infrared and microwave drying of peach, LWT-Food Science and Technology, 39, 247-255.
  • [10] Shi J., Pan Z., Mchugh T.H., Wood D., Hirschberg E., Olson D., (2008), Drying and quality characteristics of fresh and sugar-infused blueberries dries with infrared radiation heating, LWT Food Science and Technology, 41, 1962-1972.
  • [11] Ertekin C, Heybeli N., (2014), Thin-layer infrared drying of mint leaves, Journal of Food Processing and Preservation, 38, 1480-1490.
  • [12] El-Beltagy A., Gamea G.R., Essa A.H.A., (2007), Solar drying characteristics of strawberry, Journal of Food Engineering, 78, 456-464.
  • [13] Erbay Z., Icier F., (2010), Thin-layer drying behaviours of olive leaves (Olea Europaea L.), Journal of Food Process Engineering, 33, 287-308.
  • [14] Afolabi T.J., Tunde-Akintunde T.Y., Adeyanju J.A., (2015), Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices, Journal of Food Science and Technology, 52, 2731-2740.
  • [15] Midilli A., Kucuk H., (2003), Mathematical modeling of thin layer drying of pistachio by using solar energy, Energy Conversion and Management, 44, 1111-1122.
  • [16] Arumuganathan T., Manikantan M.R., Rai R.D., Anandakumar S., Khare V., (2009), Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer, International Agrophysics, 23, 1-7.
  • [17] Chayjan R.A., Salari K., Abedi Q., Sabziparvar A.A., (2013), Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying, Journal of Food Science and Technology, 50, 667-677.
  • [18] Zhang Y., Chen H., Chen, T., (2014), Drying kinetics of RDX under atmospheric pressure and vacuum conditions, Energy Conversion and Management, 80, 266-275.
  • [19] Crank J., (1975), The Mathematics of Diffusion, Oxford University Press, London, UK.
  • [20] Dadali G., Ozbek B., (2008), Microwave heat treatment of leek: drying kinetic and effective moisture diffusivity, International Journal of Food Science and Technology, 43, 1443-1451.
  • [21] Nasiroglu S., Kocabiyik H., (2009), Thin-layer infrared radiation drying of red pepper slices, Journal of Food Process Engineering, 32, 1-16.
  • [22] Sarimeseli A., Yuceer M., (2015), Investigation of infrared drying behaviour of spinach leaves using ANN methodology and dried product quality, Chemical and Process Engineering, 36, 425-436.
  • [23] Singh B., Panesar P.S., Nanda V., (2006), Utilization of carrot pomace for the preparation of a value added product, World Journal of Dairy & Food Science, 1, 22-27.
  • [24] Vega-Gálvez A., Miranda M., Díaz L.P., Lopez L., Rodriguez K., Di Scala K., (2010), Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake, Bioresource Technology, 101, 7265-7270.
  • [25] Abano E.E., Ma H.L., Qu W., (2014), Thin-layer catalytic far-infrared radiation flavour of tomato slices, Journal of Agricultural Engineering, 45, 37-45.
  • [26] Akhondi E., Kazemi A., Maghsoodi V., (2011), Determination of a suitable thin layer drying curve model for saffron (Crocus sativus L.) stigmas in an infrared dryer, Scientia Iranica, 18, 1397-1401.
  • [27] Akpinar E.K., Toraman S., (2016), Determination of drying kinetics and convective heat transfer coefficients of ginger slices, Heat and Mass Transfer, 52, 2271-2281.
  • [28] Zogzas NP, Maroulis ZB, Marinos-Kouris D., (1996), Moisture diffusivity data compilation in foodstuffs, Drying Technology, 14, 2225-2253.
  • [29] Poorfallah Z, Nahardani M, Salaminia M, Noorian S, Mohammadi M., (2012), Kinetics of drying Jerusalem artichoke (Helianthus tuberosus L.) slices by hot air convective drying, Innovation in Food Science and Technology, 3(4), 1-12.
  • [30] Porniammongkol O., Duangkhamchan E., Inchuen S. (2014), Evaluation of thin-layer drying models for Jerusalem artichoke (Helianthus tuberosus L.) tubers in different drying models, Suranaree Journal of Science & Technology, 21, 47-57.
  • [31] Ju H.Y., El-Mashad H.M., Fang X.M., Pan Z., Xiao H.W., Liu Y.H., Gao Z.J., (2016), Drying characteristics and modeling of yam slices under different relative humidity conditions, Drying Technology, 34, 296-306.
  • [32] Vega-Galvez A., Scala K.D., Rodrguez K., Lemus-Mondaca R., Miranda M., Lopez J., Perez-Won M., (2009), Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, color and total phenolic content of red pepper (Capsicum annuum L. var. Hungarian), Food Chemistry, 117, 647-653.