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Characteristics of Thin-Layer Infrared Drying of Apple Pomace With and Without Hot Air Pre-drying

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China

X. Hu

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China

G. Zhao

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China

J. Wu

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China

Z. Wang

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China, wzhfuwzhfu{at}163.com

F. Chen

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China

X. Liao

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China

Thin-layer infrared drying characteristics of apple pomace, with and without hot air pre-drying, were studied with a laboratory scale infrared dryer. Moreover, ten commonly used mathematical models were used to fit experimental data. Logarithmic model and Page model were most adequate in describing thin-layer drying of fresh and pre-treated apple pomace respectively. The values of average effective diffusivity in drying the pre-treated apple pomace were about 1.3 times of that in the fresh apple pomace with the initial moisture content of 40% (wet basis).The values of activation energy of moisture diffusion were about 30 kJ/mol for the fresh and pre-treated apple pomace respectively. Infrared drying, combined with hot air pre-drying, can save 20% of drying time to remove the same amount of remained moisture as compared to the infrared drying alone. The above findings might be used for operation of drying apple pomace.

Key Words: apple pomace • infrared drying • effective diffusivity

Food Science and Technology International, Vol. 13, No. 2, 91-97 (2007)
DOI: 10.1177/1082013207078525


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