Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure
Article
Article Title | Investigating the influence of novel drying methods on sweet |
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ERA Journal ID | 41161 |
Article Category | Article |
Authors | Onwude, Daniel I. (Author), Hashim, Norhashila (Author), Abdan, Khalina (Author), Janius, Rimfiel (Author) and Chen, Guangnan (Author) |
Journal Title | Journal of Food Process Engineering |
Journal Citation | 41 (4) |
Article Number | e12686 |
Number of Pages | 12 |
Year | 2018 |
Place of Publication | United States |
ISSN | 0145-8876 |
1745-4530 | |
Digital Object Identifier (DOI) | https://doi.org/10.1111/jfpe.12686 |
Web Address (URL) | https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.12686 |
Abstract | This study investigated the drying kinetics, specific energy consumption (SEC), color, and microstructural changes of sweet potato (Ipomoea batatas L.) based on experimental set-up of convective hot-air drying (CHAD), infrared drying (IRD), and combined infrared and convective-hot-air drying (IR-CHAD). The experiments were carried out at three air temperatures (50, 60 and 70 8C) and two IR intensities (1,100 and 1,400 W/m2) for sweet potato slices of 4 and 6 mm, respectively. The experimental results showed that the drying kinetics and mass transfer characteristic were significantly affected by drying air temperature, IR intensity, and thickness of the product. Combined IR-CHAD provided a higher drying rate with the shortest drying time when compared with CHAD and IRD. The IRD resulted in the lowest SEC values. The combined IR-CHAD resulted in 69.34–85.59% reduction in the SEC of CHAD. For combined IR-CHAD, an increase in the IR intensity at each temperature and slice thickness caused a decrease in the total SEC value. Dried sweet potato slices using CHAD and IR1-CHAD at intensity of 1,100 W/m2 showed the best color attributes. Combined IR-CHAD proved to be a very efficient drying method for the drying sweet potato and can be used for both industrial and commercial purposes. |
Keywords | drying methods, sweet potato, energy |
ANZSRC Field of Research 2020 | 409901. Agricultural engineering |
Public Notes | Files associated with this item cannot be displayed due to copyright restrictions. |
Byline Affiliations | University of Putra Malaysia, Malaysia |
Faculty of Health, Engineering and Sciences | |
Institution of Origin | University of Southern Queensland |
https://research.usq.edu.au/item/q4q0z/investigating-the-influence-of-novel-drying-methods-on-sweet-potato-ipomoea-batatas-l-kinetics-energy-consumption-color-and-microstructure
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