Effect of two stage, tray and heat pump assisted-dehumidified drying on drying characteristics and qualities of dried ginger

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• 作者：Singhanat  ; Phoungchandang  ; ;   ; ^{sinpho@kku.ac.th} ; Supawinee  ; Saentaweesuk
• 关键词：Desorption isotherm ; Ginger ; 6-Gingerol ; Heat pump dehumidified drying ; Tray drying ; Two stage drying
• 刊名：Food and Bioproducts Processing
• 出版年：2011
• 出版时间：October 2011
• 年：2011
• 卷：89
• 期：4
• 页码：429-437
• 全文大小：464 K

文摘

Desorption isotherms for sliced gingers have been measured. A non-linear regression programme was used to fit four moisture sorption isotherm models to the experimental data. The Modified Halsey and Modified Oswin models gave the best fit for X_e = f(RH_e, T) and RH_e = f(X_e, T), respectively. Tray and heat pump dehumidified drying incorporated by single and two stage drying were conducted. It was found that the modified Page model was the most effective. The drying constant was fitted to drying air temperature using the Arrhenius model. Effective moisture diffusivities were determined using the drying data. The heat pump dehumidified drying incorporated by the two stage drying could reduce the drying time at 40 ¡ãC by 59.32 % and increase 6-gingerol content by 6 % . Quality evaluation by 6-gingerol content, rehydration ratio and ¦¤E* showed the best quality for dried sliced gingers in the heat pump dehumidified drying incorporated by the two stage drying at 40 ¡ãC.