Study of optimization of far-infrared drying condition for fruit and vegetables considering LCA methods

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We discussed drying characteristics, quality changes, energy consumption of fruit and vegetables during Far-infrared drying, which were needed to determine the optimum drying condition. For the same drying-rate constants of Komatsuna leaves, the residual ratio of L-ascorbic acid after far-infrared drying was significantly higher than that after hot-air drying. Cumulative temperature was used as an indicator of quality change. The L-ascorbic acid changes in the kiwifruit samples during the hot air drying process followed first order reaction kinetics. Changes in the sample hardness and antioxidant activity were represented by zero-order reaction kinetics. Energy consumption for far-infrared drying was approximately 17% lesser than that for hot-air drying. These results were useful for not only management and control of quality during dried products producing process, but also determing the optimum drying condition of it.