Electrohydrodynamic (EHD) drying of tomato slices (Lycopersicon esculentum) |
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Authors: | Ali Esehaghbeygi Mohsen Basiry |
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Affiliation: | a Department of Farm Machinery, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran b College of Agriculture, Shahrekord University, Shahrekord 115, Iran |
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Abstract: | The drying rate of tomato slices (Early Urbana L.) treated by a high voltage electrostatic field (HVEF) was investigated with an oven-drying and open-room drying sample, under identical conditions. ANOVA showed that the drying methods had a significant effect (P ? 0.01) on decreasing moisture content, surface temperature, and apparent color of tomato slices, but no difference was observed in shrinkage. Average drying rate for 3, 4, and 5 kV cm−1 electrostatic fields over a period of 780 min increased by 1.3, 1.43, and 2 times, respectively, compared to that of the air-dried. Tomato slices dried with EHD+, which consumed only 16.5 mJ g−1 of electric power, exhibited a better appearance (lightness and red color) with lower surface temperature than the air-dried and oven drying samples. |
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Keywords: | Drying Tomato Electrostatic Shrinkage Color |
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