Ershadfarkar Mahsa, Dadashi Saeed, Dehghannya Jalal, Khakbaz Heshmati Maryam
Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, Iran.
Heliyon. 2023 Aug 16;9(8):e19166. doi: 10.1016/j.heliyon.2023.e19166. eCollection 2023 Aug.
In recent years the use of hybrid drying methods has been noticed because of the improvement of the dried products quality. The effect of infrared (IR) power (0, 400, 600, and 800 W) in combination with convective hot air (60 °C, 3 m/s) on the quality properties of black raspberry pulp during foam mat drying was investigated in this study. According to the findings, increasing the IR power, (IR-CHA) had no effect on the moisture content, moisture ratio, or drying rate of the product; however, the effective moisture diffusion coefficient (D) was significantly increased. The effect of IR power on the physicochemical properties of black raspberry powder revealed that combining infrared with convective hot air (IR-CHA) improved the powder's flowability and total polyphenol content while decreasing its moisture content (p < 0.05). Furthermore, FESEM images revealed that the increase in IR power resulted in particles with smooth surfaces.
近年来，由于干燥产品质量的提高，混合干燥方法的使用受到了关注。本研究考察了红外（IR）功率（0、400、600和800W）与对流热风（60℃，3m/s）相结合对泡沫垫干燥过程中黑树莓果肉品质特性的影响。根据研究结果，增加IR功率（IR-CHA）对产品的水分含量、水分比或干燥速率没有影响；然而，有效水分扩散系数（D）显著增加。IR功率对黑树莓粉理化性质的影响表明，将红外与对流热风相结合（IR-CHA）可提高粉末的流动性和总多酚含量，同时降低其水分含量（p<0.05）。此外，场发射扫描电子显微镜（FESEM）图像显示，IR功率的增加导致颗粒表面光滑。
