Microwave and blanch-assisted drying of white yam (Dioscorea rotundata)
Microwave and blanch-assisted drying of white yam (Dioscorea rotundata)
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DOI：
10.1002/fsn3.249
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发表时间：
2015-11-01
影响因子：
3.9
通讯作者：
Amoah, Robert Sarpong
中科院分区：
文献类型：
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作者：
Abano, Ernest Ekow;Amoah, Robert Sarpong
研究了微波和漂白处理对白山药干燥动力学和品质的影响。将在70-90摄氏度的热风干燥的山药块在家用微波炉中预干燥或在热水中漂白1-5分钟。微波处理时间对干燥速率有显着正向影响，但对抗坏血酸含量和非酶褐变有负面影响。最佳干燥条件为微波预处理时间5min，温度70℃，热烫时间1min，温度80℃。而Page模型分别对微波预干和漂白预干的山药块给出了最好的拟合。微波辅助干燥的有效水分扩散率从1.05×10(-8)m(2)S(-1)增加到2.00×10(-8)m(2)S(-1)，而热水漂白样品则从1.53×10(-8)降到8.81×10(-9)m(2)S(-1)。研究表明，微波辅助干燥可用于强化传热传质过程，以生产质量更好的山药干品。
The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70-90 degrees C were predried in a domestic microwave or blanched in hot water for 1-5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influence on the ascorbic acid content and the nonenzymatic browning. The optimum drying conditions were a microwave pretreatment time of 5 min and a temperature of 70 degrees C and a blanching time of 1 min at a temperature of 80 degrees C. Among the models fitted, the Midilli et al. and the Page models gave the best fits for yam cubes predried with microwave and blanch, respectively. The effective moisture diffusivity for microwave-assisted drying increased from 1.05 x 10(-8) m(2) s(-1) to 2.00 x 10(-8) m(2) s(-1) while the hot water blanched samples decreased from 1.53 x 10(-8) to 8.81 x 10(-9) m(2) s(-1) with time. The study demonstrates that microwave-assisted drying could be used to enhance heat and mass transfer processes to produce better quality dried yam products.