Effects of solution spraying during hot air drying on drying rate, surface hardening and browning of fresh-cut Japanese pear

Teppei Imaizumi, Takahiro Orikasa, Sonoko Morifusa, Lam Van Man, Yoshiki Muramatsu, Shoji Koide, Toshitaka Uchino, Tanaka Fumihiko, Daisuke Hamanaka, Akio Tagawa

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Three types of solutions (distilled water, aqueous ascorbic acid solution and aqueous citric acid solution) were sprayed periodically on the surface of fresh-cut Japanese pear during hot air drying at 40, 50 and 60 °C. The effects of solution spraying on the drying kinetics, the surface hardening, and the sample discoloration were investigated. The drying rates of the sprayed samples increased 58-63, 16-19 and 20-22% in comparison with those of the non-sprayed samples at 40, 50 and 60 °C, respectively. The hardness of the sprayed samples decreased 12-24% and 2-9% compared to that of the non-sprayed samples, and the total color difference (ΔE) was 27-44 and 20-33% less compared the non-sprayed samples at 40 and 50 °C, respectively.

Original languageEnglish
Pages (from-to)1-6
Number of pages6
JournalEngineering in Agriculture, Environment and Food
Volume8
Issue number1
DOIs
Publication statusPublished - Jan 1 2015

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

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