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Influence of different drying methods on fruits' quality.

Author(s) : HAWLADER M. N. A., PERERA C. O., TIAN M.

Summary

A low-energy-consuming drying process that produces high quality products is desirable in the food industry. As heat pump drier has a high COP and could provide a satisfactory drying condition for heat-sensitive foods at a relatively low cost. Since the drying system operates a closed loop, the air can be replaced by an inert gas to yield a modified atmosphere, thus eliminating oxygen, which causes most of the deteriorative quality changes in dried products due to oxidation. In this study, some temperature-sensitive materials such as guava and papaya were dried in the heat pump drier using normal air, carbon dioxide and nitrogen. These materials were also dried in a vacuum drier and freeze-drier under similar conditions. The drying kinetics and quality of these dried fruits resulting from different drying methods were investigated and compared. The change of colour, porosity, and loss of vitamin C were evaluated to identify the potential of modified atmosphere heat pump drying. Experiments showed that introducing inert gas as drying medium made much improvement of foods' quality, which led to a better physical appearance, quicker rehydration and better retention of nutrients.

Details

  • Original title: Influence of different drying methods on fruits' quality.
  • Record ID : 2006-3000
  • Languages: English
  • Source: 8th IEA Heat Pump Conference 2005: global advances in heat pump technology, applications, and markets. Conference proceedings [CD-ROM].
  • Publication date: 2005/05/02

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