نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه مهندسی بیو سیستم دانشکده کشاورزی دانشگاه تبریز
2 گروه مهندسی بیوسیستم دانشگاه تبریز، تبریز، ایران
3 گروه مهندسی بیو سیستم، دانشکده کشاورزی، دانشگاه تبریز ، تبریز، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
The utilization of Infrared at a variable temperature for drying agricultural products is a novel technique that has been introduced to enhance energy efficiency and maintain the final product's quality. The aim of this study was evaluation the effect of various patterns of variable temperature in infrared dryer on the quality properties of garlic slices, drying time, energy consumption. Also, determination of the best pattern to change the drying temperature. Therefore, the garlic slices were dried in an infrared dryer at a consistent temperature of 50, 60, and 70 °C, as well as at varying temperatures with two different patterns. In the first pattern (I), drying began at 60 °C and was lowered to 50 °C once the sample's surface temperature reached 50 °C. In pattern II, drying started at 70 °C and lasted for 30 minutes before decreasing to 50 °C. Drying time, energy consumption, and qualitative characteristics such as shrinkage, true density, color changes, and antioxidants and polyphenols content were evaluated. The findings indicated that the energy consumption for pattern II in the variable drying method was 1.16 kWh, whereas at a constant temperature of 70 °C it was 0.76 kWh. Given that pattern II resulted in fewer color changes (4.92) compared to 14.22 at a constant temperature of 70 °C, it is preferable to use pattern II in the variable drying method. In addition, the samples dried with method II showed appropriate levels of antioxidants. Hence, the variable drying method in pattern II is preferred over constant temperature.
کلیدواژه‌ها [English]
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