Influence of far-infrared drying conditions on changes in several quality parameters of cabbage and energy consumption during drying
2018
Orikasa, T. (Iwate University, Morioka, Iwate (Japan). Faculty of Agriculture) | Kitadate, K. | Watanabe, T. | Koide, S.
We measured the sample temperature, L-ascorbic acid, color, and moisture content of a cabbage sample during far-infrared drying under certain drying conditions (variation in number of radiation panels and installation position). The L-ascorbic acid was evaluated based on the accumulated temperature. In addition, the energy consumption during drying was measured and the effects of the far-infrared drying condition on several quality parameters of the cabbage sample and energy consumption were discussed. A high value of L-ascorbic acid residual ratio was observed at the high temperature-short drying time condition. However, the low temperature-long drying time condition was found to be suitable for retaining good color of the sample and decreasing the energy consumption during drying.
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