Drying of the banana in the hot water has a negative impact on the quality of the product and drying effect. The purposes of this study are increasing the drying rate, using the relatively low temperature to improve t...Drying of the banana in the hot water has a negative impact on the quality of the product and drying effect. The purposes of this study are increasing the drying rate, using the relatively low temperature to improve the quality (40℃, 50℃ and 60℃) and investigate the use of electromagnetic waves to increase the drying speed. Therefore, experiments are performed using 5 kHz,10 kHz and 15 kHz low frequency electromagnetic waves in the air velocity values of 0.5 m/s, 1 m/s, 1.5 m/s and 2 m/s and 40℃, 50℃, 60℃ centigrade degrees of air blast in a special compartment. Mathematical model of the drying process has been created as using the electrical circuits methods and experimental results. As a result, a simple equation describing the drying process has been obtained. Nonlinear expression of the diffusion coefficient for a different situation in this equation has been identified for the first time. The obtained theoretical results and experimental results have been provided a good agreement. This study is considered to be useful for all studies in the drying area.展开更多
Pre-drying treatments are frequently employed to preserve fruit quality.The objective of this research was to monitor colour changes of banana during drying by laser backscattering and to determine the influence of th...Pre-drying treatments are frequently employed to preserve fruit quality.The objective of this research was to monitor colour changes of banana during drying by laser backscattering and to determine the influence of the fruit discolouration on the light distribution into banana tissue.Moreover,to examine the influence of drying on the laser backscatter,the relationship between moisture content and relative laser area of banana slices was analyzed with different degrees of colour degradation.The experiments were conducted at drying air temperature of 63℃with various pre-treatments like chilling,soaking in ascorbic/citric acid and dipping in distilled water.An untreated sample was used as a control.A laser diode emitting at 670 nm with 3 mW power was used as light source.The backscattering relative laser area was used as an indicator for the light absorption into the tissue.The high result achieved on coefficient of determination R^(2)(>0.93)confirmed linear relationship between relative laser area and moisture content.Treatment with ascorbic acid gave the best prediction of the moisture content with the standard error of 5.7 and 8.8 for the estimated intercept and slope.The results showed a significant difference of lightness(L*values)during drying according to the different treatments.As a result,colour degradation did not have a significant influence on the absorption of light at 670 nm wavelength.展开更多
文摘Drying of the banana in the hot water has a negative impact on the quality of the product and drying effect. The purposes of this study are increasing the drying rate, using the relatively low temperature to improve the quality (40℃, 50℃ and 60℃) and investigate the use of electromagnetic waves to increase the drying speed. Therefore, experiments are performed using 5 kHz,10 kHz and 15 kHz low frequency electromagnetic waves in the air velocity values of 0.5 m/s, 1 m/s, 1.5 m/s and 2 m/s and 40℃, 50℃, 60℃ centigrade degrees of air blast in a special compartment. Mathematical model of the drying process has been created as using the electrical circuits methods and experimental results. As a result, a simple equation describing the drying process has been obtained. Nonlinear expression of the diffusion coefficient for a different situation in this equation has been identified for the first time. The obtained theoretical results and experimental results have been provided a good agreement. This study is considered to be useful for all studies in the drying area.
文摘Pre-drying treatments are frequently employed to preserve fruit quality.The objective of this research was to monitor colour changes of banana during drying by laser backscattering and to determine the influence of the fruit discolouration on the light distribution into banana tissue.Moreover,to examine the influence of drying on the laser backscatter,the relationship between moisture content and relative laser area of banana slices was analyzed with different degrees of colour degradation.The experiments were conducted at drying air temperature of 63℃with various pre-treatments like chilling,soaking in ascorbic/citric acid and dipping in distilled water.An untreated sample was used as a control.A laser diode emitting at 670 nm with 3 mW power was used as light source.The backscattering relative laser area was used as an indicator for the light absorption into the tissue.The high result achieved on coefficient of determination R^(2)(>0.93)confirmed linear relationship between relative laser area and moisture content.Treatment with ascorbic acid gave the best prediction of the moisture content with the standard error of 5.7 and 8.8 for the estimated intercept and slope.The results showed a significant difference of lightness(L*values)during drying according to the different treatments.As a result,colour degradation did not have a significant influence on the absorption of light at 670 nm wavelength.
