Characterization of Dried Kiwi by Infrared Systems and Process Modeling

Subject Areas : Microbiology

E. Aidani ¹ (دانشجوی دکتری گروه علوم و صنایع غذایی، دانشگاه فردوسی، مشهد، ایران)
M. H. Haddad Khodaparast ² (استاد گروه علوم و صنایع غذایی، دانشگاه فردوسی، مشهد، ایران)
M. Kashaninejad ³ (دانشیار دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)

Received: 2017-09-05 Accepted : 2017-09-05 Published : 2017-09-23

Keywords: Drying, Effective Diffusivity Coeffici, image processing, Infrared, Kiwi, Page Model,

Abstract :

Introduction: Modeling might be considered as a relationship between different variablesduring drying of food products and mass transfer kinetics and moisture diffusivity coefficientscan be used as useful tools for the optimal control of the process conditions that improve thequality of the final dried product. Kiwi fruit has favorable taste and aroma and has a highnutritional value. The aim of this research work is to investigate the effect of radiation on thecharacterization of Kiwi fruit.Materials and Methods: In this study the effect of radiation lamp power at three levels of200, 250 and 300 W, at 5, 10 and 15 cm distance from sample surface on mass transferkinetics, moisture diffusion coefficients, density, color change, texture and rehydration of theKiwi were investigated.Results: The results showed that the lamp power and the distance from the sample surfacehave significant effect on moisture loss kinetics and drying time. By increasing the infraredlamp power, the weight loss is increased (61.01 %) and by increasing the infrared lamp powerfrom 200 to 300 W, the effective diffusivity coefficient has been increased from 6.25×10-10m2/s to 13.8×10-10 m2/s. The color of the samples were analyzed by image processingtechnique and the average color changes (ΔE) for 200, 250 and 300 W were 14.02, 19.09 and21.66, respectively. The average density and rehydration for dried samples were 743kg/m3and 229.18 %, respectively.Conclusion: The effect of infrared power on effective diffusivity coefficient of Kiwi wasinvestigated and found that the effective diffusivity coefficient is increased by increasing thesource of heat. The hardness of dried kiwi slices through infrared dryer was in the range of9.55-11.08 N. In the Kiwi drying process modeling as compared with other models, Pagemodel had the best match with the experimental results.

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