红外辐射干燥中食品材料的干燥动力学：综述,Journal of Food Process Engineering

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红外辐射干燥中食品材料的干燥动力学：综述
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2021-07-20 , DOI: 10.1111/jfpe.13810
D. S. Aniesrani Delfiya ₁ , K. Prashob ₁ , S. Murali ₁ , P. V. Alfiya ₁ , Manoj P. Samuel ₁ , R. Pandiselvam ₂

Affiliation

近年来，许多红外（IR）和红外辅助干燥方法，如红外热风、红外真空、红外微波和振动辅助红外干燥机，由于其快速干燥行为而被报道用于食品材料的干燥。由于干燥速度快，加工时间更短，能耗更低，提供更好的温度控制，优质的产品，更少的生态足迹，还可以轻松与其他加热技术模式结合使用。红外辐射与其他干燥方法的结合非常有前景，因为它不仅可以提高干燥速度，还可以保持食品质量。红外和红外辅助干燥已被证明是许多食品的潜在干燥方法。红外干燥过程中食品材料的干燥动力学对于红外干燥器的设计、选择合适的干燥参数、产品质量维护，以及干燥过程的控制和优化。因此，本文旨在报告红外和红外辅助食品材料干燥的最佳工艺参数及其干燥动力学。同样，批判性地回顾了各种因素对红外干燥过程的影响，如干燥速率、比能耗、有效水分扩散率和各种食品干燥过程中的活化能。

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Drying kinetics of food materials in infrared radiation drying: A review

In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IR-vacuum, IR-microwave, and vibration aided IR-dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality. IR and IR-assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR-assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials.

更新日期：2021-07-20

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