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; Fumihiko Tanaka; Daisuke Hamanaka; Akio Tagawa

doi:10.1016/j.eaef.2015.01.001

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, Fumihiko Tanaka, Daisuke Hamanaka, Akio Tagawa

Bioproduction Environmental Sciences

Research output: Contribution to journal › Article › peer-review

4 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 language	English
Pages (from-to)	1-6
Number of pages	6
Journal	Engineering in Agriculture, Environment and Food
Volume	8
Issue number	1
DOIs	https://doi.org/10.1016/j.eaef.2015.01.001
Publication status	Published - Jan 1 2015

All Science Journal Classification (ASJC) codes

Food Science
Chemical Engineering(all)
Industrial and Manufacturing Engineering

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10.1016/j.eaef.2015.01.001

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

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.",

author = "Teppei Imaizumi and Takahiro Orikasa and Sonoko Morifusa and Man, {Lam Van} and Yoshiki Muramatsu and Shoji Koide and Toshitaka Uchino and Fumihiko Tanaka and Daisuke Hamanaka and Akio Tagawa",

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T1 - Effects of solution spraying during hot air drying on drying rate, surface hardening and browning of fresh-cut Japanese pear

AU - Imaizumi, Teppei

AU - Orikasa, Takahiro

AU - Morifusa, Sonoko

AU - Man, Lam Van

AU - Muramatsu, Yoshiki

AU - Koide, Shoji

AU - Uchino, Toshitaka

AU - Tanaka, Fumihiko

AU - Hamanaka, Daisuke

AU - Tagawa, Akio

PY - 2015/1/1

Y1 - 2015/1/1

N2 - 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.

AB - 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.

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JO - Engineering in Agriculture, Environment and Food

JF - Engineering in Agriculture, Environment and Food

IS - 1

ER -

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

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