TY - JOUR
T1 - Non-isothermal drying of garlic slices (Allium sativum, L.)
T2 - Wave period and initial temperature of the heating/cooling effect
AU - López-Ortiz, A.
AU - Rodríguez-Ramírez, J.
AU - Méndez-Lagunas, L. L.
AU - Martynenko, A.
AU - Pilatowsky-Figueroa, I.
N1 - Publisher Copyright:
© 2018 Institution of Chemical Engineers
PY - 2018/9
Y1 - 2018/9
N2 - Intermittent drying is a common technique for food conservation. The objective of this work is to evaluate the effect of non-isothermal drying and the wave periods using the effective diffusivity (Deff), the glass transition temperature (Tg), their relationship to moisture content and the temperature of the product, as parameters for controlling quality deterioration. The heating–cooling profile was developed as a trapezoidal wave form using three different wave periods (τ:60, 120 and 160 min), with a midpoint temperature (Tm) of 50 °C and ∆T = 10 °C. The ascending (AC) heating–cooling treatment began at 40 °C, and the descending (DC) heating–cooling treatment began at 60 °C. The drying temperature (Ta), the surface temperature of the garlic (Ts), the internal temperature of the garlic (Ti), and the weight of the garlic slices were measured and recorded in real time. The Deff was calculated using the slope method. A higher drying rate was observed in the AC drying treatment. The Tg variations were associated with the Ti and moisture content of the garlic. The drying time (ts) for the AC and the DC heating–cooling profiles was found to be between 180 to 238 min.
AB - Intermittent drying is a common technique for food conservation. The objective of this work is to evaluate the effect of non-isothermal drying and the wave periods using the effective diffusivity (Deff), the glass transition temperature (Tg), their relationship to moisture content and the temperature of the product, as parameters for controlling quality deterioration. The heating–cooling profile was developed as a trapezoidal wave form using three different wave periods (τ:60, 120 and 160 min), with a midpoint temperature (Tm) of 50 °C and ∆T = 10 °C. The ascending (AC) heating–cooling treatment began at 40 °C, and the descending (DC) heating–cooling treatment began at 60 °C. The drying temperature (Ta), the surface temperature of the garlic (Ts), the internal temperature of the garlic (Ti), and the weight of the garlic slices were measured and recorded in real time. The Deff was calculated using the slope method. A higher drying rate was observed in the AC drying treatment. The Tg variations were associated with the Ti and moisture content of the garlic. The drying time (ts) for the AC and the DC heating–cooling profiles was found to be between 180 to 238 min.
KW - Dry solid density
KW - Effective diffusivity
KW - Glass transition control
KW - Non-isothermal heating–cooling profile
KW - True density
KW - Wave period
UR - http://www.scopus.com/inward/record.url?scp=85050978538&partnerID=8YFLogxK
U2 - 10.1016/j.fbp.2018.06.005
DO - 10.1016/j.fbp.2018.06.005
M3 - Artículo
SN - 0960-3085
VL - 111
SP - 83
EP - 92
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
ER -