Effect of the combination of osmotic dehydration and medium-short wave infrared radiation on the drying characteristics and kinetics model of kiwifruit slices

In this study, the effect of different high fructose corn syrup concentration and drying temperature on the drying characteristics and moisture effective diffusion of kiwifruit slices were investigated and the drying kinetics mathematical model of combined drying of kiwifruit slices was established. The results showed that combined drying of kiwifruit slices mainly occurred in the falling rate drying period. There were two different falling rate periods during the drying process. The moisture content of inflexion point ranged from 0.300 to 0.900 (d.b). Under the experimental conditions, the effective diffusion coefficient varied from 1.08 × 10-10 to 2.38 × 10-9 m2/s. Among the six mathematical models, the two-term model was best in predicting the moisture ratio change during the drying process, with the highest average correlation coefficient (0.99958) and the lowest chi-square (3.90000 × 10-5) and average root mean square error (5.01000 × 10-4). ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.