Drying characteristics and quality of lemon slices dried under Coulomb force-assisted heat pump drying

被引：25

作者：

Lee, Yong Hong ^{[1
]}

Chin, Siew Kian ^{[2
]}

Chung, Boon Kuan ^{[3
]}

机构：

[1] Univ Tunku Abdul Rahman, Dept Chem Engn, LKC Fac Engn & Sci, Kajang, Malaysia

[2] Newcastle Univ Singapore, Chem Engn, 537 Clementi Rd 6-01,SIT Ngee Ann Polytech Bldg, Singapore 599493, Singapore

[3] Univ Tunku Abdul Rahman, LKC Fac Engn & Sci, Dept Elect & Elect Engn, Kajang, Malaysia

来源：

DRYING TECHNOLOGY | 2021年 / 39卷 / 06期

关键词：

Coulomb force-assisted heat pump drying; vitamin C; total phenolics content (TPC); shrinkage; browning; PULSED ELECTRIC-FIELD; ANTIOXIDANT CAPACITY; PHENOLIC CONTENT; AIR; KINETICS; COLOR; CARROT; FOOD;

D O I：

10.1080/07373937.2020.1718692

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this research, a Coulomb force-assisted heat pump (CF-HP) dryer was invented for the purpose of improving the drying characteristics and product quality of biomaterials. As compared to HP drying alone, the assistance of Coulomb force in HP dryer enhanced the drying rate and effective moisture diffusivity of lemon slices up to 26%, which eventually shortened the total drying time by 40%. This saved the total energy consumption of HP drying by 31.5%. CF-HP drying method preserved most of the vitamin C and total phenolics content, at the same time minimized shrinkage and browning of dried lemon slices.

引用

页码：765 / 776

页数：12

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