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標題: Dehydration of yam slices using FIR-assisted freeze drying
作者: Lin, Y.P.
Lee, T.Y.
Tsen, J.H.
King, V.A.E.
關鍵字: far-infrared radiation;freeze drying;response surface methodology;drying time;rehydration ratio;total color difference;yam;response-surface methodology;far-infrared radiation;antioxidant;activities;parboiled rice;optimization;potato;foods
Project: Journal of Food Engineering
期刊/報告no:: Journal of Food Engineering, Volume 79, Issue 4, Page(s) 1295-1301.
Yam dehydration was studied using freeze drying with far-infrared radiation. The study was performed using a three-level, three-factor design and aimed to determine the optimum combination of drying temperature (X-1), distance between sample and FIR heater (X-2), and thickness (X-3) that led to the best results of drying time, rehydration ratio, and total color difference. The response variables of drying time and rehydration ratio were significantly affected by drying temperature (X-1) and thickness (X-3) at the 5% significance level. On the other hand, total color difference was significantly affected by distance (X-2) at 95% level confidence. The coefficients of determination (R-2) of surface response models of drying time, rehydration ratio, and total color difference were all found to be over 0.95. The optimum drying processing could be established at 50 mm distance from FIR plate and by controlling the drying temperature in the range of 34-37 degrees C and slices thickness of 7-8 mm for freeze drying with FIR heating of products. Verification tests indicated that the generated second-order polynomial models were acceptable. Optimum drying conditions were recommended and validation proved the results to be adequate and acceptable. (c) 2006 Elsevier Ltd. All rights reserved.
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2006.04.018
Appears in Collections:食品暨應用生物科技學系

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