Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2015, 3(1), 20-25
DOI: 10.12691/jfnr-3-1-4
Open AccessArticle

Study of Iron Yam-Chip (Dioscorea opposita Thunb. cv. Tiegun) Dehydration Using Far-Infrared Radiation Assisted Heat Pump Drying

Song Xiaoyong1, and Cheng Luming2

1North China University of Water Resources and Electric Power, Zhengzhou, China

2The Second Hospital Affiliated to Zhengzhou University, Zhengzhou, China

Pub. Date: January 03, 2015

Cite this paper:
Song Xiaoyong and Cheng Luming. Study of Iron Yam-Chip (Dioscorea opposita Thunb. cv. Tiegun) Dehydration Using Far-Infrared Radiation Assisted Heat Pump Drying. Journal of Food and Nutrition Research. 2015; 3(1):20-25. doi: 10.12691/jfnr-3-1-4

Abstract

Iron Yam chips were dried using a heat pump (HP) dryer alone or in combination with far infrared radiation (FIR) at 500, 1500 and 3000 W (500 FIR, 1500 FIR, and 3000 FIR, respectively). The experimental results were presented in terms of the drying characteristics, and dried product qualities (shrinkage, color, texture, percentage of rehydration, and moisture content). Samples with initial moisture content of approximately 76% (w.b.) were dried to a final moisture content of < 17% (w.b.) at the drying temperature of 50°C and at an air flow rate of 1.0 m s-1 for all of the experiments. The data showed that FIR+HP drying increased the drying rate by reducing the drying time, and the resulted dried Iron Yam chips generally had higher values of lightness and comparable values of redness and yellowness than the HP-treated samples. In the case of HP+1500FIR, the dried Iron Yam chips had lower shrinkage, improved rehydration ability, lower hardness and higher brittleness than those dried by HP, HP+500FIR and HP+3000FIR. It is worth noting that the total energy used for FIR-assisted drying processes decreased with the increase of FIR intensity. The present data suggest that HP+FIR drying is an effective and economical method for Iron Yam chip drying, and HP+1500FIR can obtain the best dried product.

Keywords:
heat pump far-infrared radiation drying iron yam chips

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Ju Y, Xue Y, Huang J L, et al. Antioxidant Chinese yam polysaccharides and its pro-proliferative effect on endometrial epithelial cells. International Journal of Biological Macromolecules, 2014; 66, 81-85.
 
[2]  Chung H H, J Y C, M C D, et al. Prebiotic effect of diosgenin, an immunoactive steroidal sapogenin of the Chinese yam. Food Chemistry, 2012; 132: 428-432.
 
[3]  Lin P L, Lin K W, Weng C F, et al. Yam storage protein dioscorins from Dioscorea alata and Dioscorea japonica exhibit distinct immunomodulatory activities in mice. Journal of Agricultural and Food Chemistry, 2009; 57 (11): 4606-4613.
 
[4]  Wang S J, Yu J L, Liu H Y, et al. Characterisation and preliminary lipid-lowering evaluation of starch from Chinese yam. Food Chemistry, 2008; 108 :176-181.
 
[5]  Lin Y P, Lee T Y, Tsen J H, et al. Dehydration of yam slices using FIR-assisted freeze drying. Journal of Food Engineering, 2007; 79: 1295-1301.
 
[6]  Kumar C, Karim M A, Joardder M U H. Intermittent drying of food products: A critical review. Journal of Food Engineering, 2014; 121: 48-57.
 
[7]  Law C L, Chen H H H, Mujumdar A S. . Encyclopedia of Food Safety, 2014; 3: 156-167.
 
[8]  García-Alvarado M A, Pacheco-Aguirre F M, Ruiz-López I I. Analytical solution of simultaneous heat and mass transfer equations during food drying. , 2014; 142: 39-45.
 
[9]  Minea V. Drying heat pumps-Part II: Agro-food, biological and wood products. International Journal of refrigeration, 2013; 36: 659-673.
 
[10]  Yang Z, Zhu E L, Zhu Z S. A comparative study on intermittent heat pump drying process of Chinese cabbage (Brassica campestris L.ssp) seeds. Food and Bioproducts Processing, 2013; 91: 381-388.
 
[11]  Zielinska M, Zapotoczny P, Alves-Filho O, et al. A multi-stage combined heat pump and microwave vacuum drying of green peas. Journal of Food Engineering, 2013; 115: 347-356.
 
[12]  Artnaseaw A, Theerakulpisut S, Benjapiyaporn C. Drying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying. Food and Bioproducts Processing, 2010; 88: 105-114.
 
[13]  Hii C L, Law C L, Suzannah S. Drying kinetics of the individual layer of cocoa beans during heat pump drying. Journal of Food Engineering, 2012; 108:276-282.
 
[14]  Hossain M A, Gottschalk K, Hassan M S. Mathematical model for a heat pump dryer for aromatic plant. Procedia Engineering, 2013; 56: 510-520.
 
[15]  Fan H, Shao S Q, Tian C Q. Performance investigation on a multi-unit heat pump for simultaneous temperature and humidity control. Applied Energy, 2014; 113: 883-890.
 
[16]  Park J H, Lee J M, Cho Y J, et al. Effect of far-infrared heater on the physicochemical characteristics of green tea during processing. Journal of Food Biochemistry, 2009; 33:149-162.
 
[17]  Lee S H, Jeon Y J. Effects of far infrared radiation drying on antioxidant and anticoagulant activities of Ecklonia cava extracts. Journal of the Korean Society for Applied Biological Chemistry, 2010, 53 (2): 175-183.
 
[18]  Krishnamurthy K, Khurana HK, Jun S, et al. Infrared heating in food processing: An overview. Comprehensive Rev Food Science Food Safety, 2008; 7: 1-13.
 
[19]  Nimmol C, Devahastin S, Swasdisevi T, et al. Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying. Applied Thermal Engineering, 2007; 27: 2483-2494.
 
[20]  Leonard A, Blacher S, Nimmol C, et al. Effect of far-infrared radiation assisted drying on microstructure of banana slices: An illustrative use of X-ray microtomography in microstructural evaluation of a food product. Journal of Food Engineering, 2008; 85: 154-162.
 
[21]  Senevirathne M, Kim S H, Kim Y D, et al. Effect of far-infrared radiation drying of citrus press-cakes on free radical scavenging and antioxidant activities. Journal of Food Engineering, 2010; 97: 168-176.
 
[22]  Swasdisevi T, Devahastin S, Sa-Adchom P, et al. Mathematical modeling of combined far-infrared and vacuum drying banana slice. Journal of Food Engineering, 2009; 92: 100-106.
 
[23]  Jaturonglumlert S, Kiatsiriroat T. Heat and mass transfer in combined convective and far-infrared drying of fruit leather. Journal of Food Engineering, 2010; 100: 254-260.
 
[24]  Wanyo P , Siriamornpun S, Meesob N. Improvement of quality and antioxidant properties of driedmulberry leaves with combined far-infrared radiation and air convection in Thai tea process. Food and Bioproducts Processing, 2011; 89: 22-30.
 
[25]  Nathakaranakule A, Jaiboon P, Soponronnarit S. Far-infrared radiation assisted drying of longan fruit. Journal of Food Engineering, 2010, 100: 662-668.
 
[26]  Deng Y, Liu Y M, Qian B J, et al. Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets. European Food Research Technology, 2011; 232: 761-768.
 
[27]  Song X Y. Banana Chip Drying Using Far Infrared-Assisted Heat Pump. The Philippine Agricultural Scientist, 2013; 96 (3): 275-281.
 
[28]  AOAC. Official methods of analysis. In Proceedings of the fourteenth associations of analytical chemists, Washington, DC. 1996.
 
[29]  Thuwapanichayanan R, Prachayawarakorn S, Soponronnarit S. Drying characteristics and quality of banana foam mat. Journal of Food Engineering, 2008; 86: 573-583.
 
[30]  Song X Y, Li Y F. Cell membrane damage by vacuum treatment at different pressure reduction rates. Journal of Food Process Engineering, 2012; 35 (6): 915-922.
 
[31]  Borompichartkul C, Luengsode K, Chinprahast N, et al. Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process. Journal of Food Engineering, 2009; 93: 348-353.