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

考虑LCA方法的果蔬远红外干燥条件优化研究

• 批准号: 23780260
• 负责人: ORIKASA Takahiro
• 金额: $ 2.91万
• 依托单位: Iwate University (2012-2013)Miyagi University (2011)
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2013
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23780260/
• 关键词: 遠赤外線乾燥; L-アスコルビン酸; 抗酸化活性; 消費電力量; 積算温度; ライフサイクルアセスメント; ブランチング; 反応速度; コマツナ; キャベツ; キウイフルーツ; 色彩変化; 乾燥モデル; カロテノイド

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.

探讨了果蔬远红外干燥过程中的干燥特性、品质变化及能耗，为确定最佳干燥条件提供了依据。对于相同的干燥速率常数，小松叶片远红外干燥后L-抗坏血酸的残留率显著高于热风干燥。累积温度被用作质量变化的指标。猕猴桃样品在热风干燥过程中L-抗坏血酸的变化符合一级反应动力学。样品硬度和抗氧化活性的变化符合零级反应动力学。远红外干燥的能耗比热风干燥低约17%。这些结果不仅对干制品生产过程中的质量管理和控制，而且对确定干制品的最佳干燥条件具有指导意义。

项目成果

Analysis of temperature dependency of quality change during far-infrared drying of komatsuna leaves

小松叶远红外干燥过程中品质变化的温度依赖性分析

• 发表时间: 2013
• 作者: Takahiro Orikasa;Shintaro Okamoto,(他7名)
• 通讯作者: Shintaro Okamoto,(他7名)

積算温度を指標としたコマツナの遠赤外線乾燥における品質変化の評価

以累积温度为指标评价小松菜远红外线干燥过程中的品质变化

• 发表时间: 2013
• 期刊: 日本食品保蔵科学会誌
• 作者: Y. Muramatsu;S. Okamoto;E. Sakaguchi;T. Orikasa;A. Tagawa;岡本慎太郎,折笠貴寛,畑中咲子,菰田俊一,齊藤順一郎,富樫千之,村松良樹,小出章二,椎名武夫,田川彰男
• 通讯作者: 岡本慎太郎,折笠貴寛,畑中咲子,菰田俊一,齊藤順一郎,富樫千之,村松良樹,小出章二,椎名武夫,田川彰男

ブランチング処理がカットキャベツの遠赤外線および熱風乾燥特性に及ぼす影響

热烫对切块甘蓝远红外线及热风干燥特性的影响

• 发表时间: 2013
• 期刊: 農業食料工学会東北支部報
• 作者: Takahiro Orikiasa;Shoji Koide;Shintaro Okamoro;Teppei Imaizumi;Yoshiki Muramatsu;Jun-ichi Takeda;Takeo Shiina;Akio Tagawa;辻村康佑;福島崇志,佐藤邦夫,水谷俊介,小栗健史,光岡宗司,井上英二;亀山幸司，宮本輝仁，岩田幸良;福島崇志，佐藤邦夫，水谷俊介，小栗健史，光岡宗司，井上英二;渡邊高志,折笠貴寛,佐々木邦明,小出章二,武田純一
• 通讯作者: 渡邊高志,折笠貴寛,佐々木邦明,小出章二,武田純一

コマツナの遠赤外線乾燥における乾燥速度と品質変化の温度依存性

小松菜远红外线干燥中干燥速度与品质变化的温度依赖性

• 发表时间: 2012
• 作者: 牧雅康;本間香貴;沖一雄;村松良樹;岡本慎太郎,折笠貴寛,(他8名)
• 通讯作者: 岡本慎太郎,折笠貴寛,(他8名)

Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices

• DOI: 10.1016/j.jfoodeng.2013.10.027
• 发表时间: 2014-03-01
• 期刊: JOURNAL OF FOOD ENGINEERING
• 影响因子: 5.5
• 作者: Orikasa, Takahiro;Koide, Shoji;Tagawa, Akio
• 通讯作者: Tagawa, Akio