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Drying based on temperature-detection-assisted control in microwave-assisted pulse-spouted vacuum drying
Xiaohuang Cao1, Min Zhang1,2, He Qian1
1State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Journal of the Science of Food and Agriculture
|September 16, 2016
Summary
A new microwave-assisted vacuum drying system with online temperature control was developed. Advanced strategies like linear and three-step control enhance carrot snack quality but require more energy and time than constant temperature control.
Area of Science:
- Food Science and Technology
- Drying Technology
- Process Control
Background:
- Development of an online temperature-detection-assisted control system for microwave-assisted pulse-spouted vacuum drying.
- System enables automatic, continuous adjustment of temperature based on real-time detection and preset values.
- Evaluation of constant, linear, and three-step temperature control strategies for drying carrot cubes.
Purpose of the Study:
- To evaluate the drying kinetics and product quality of carrot cubes under different online temperature control strategies.
- To assess the suitability of the developed system and strategies as an alternative drying method for snack production.
Main Methods:
- Implementation of an online temperature-detection-assisted control system for microwave-assisted pulse-spouted vacuum drying.
- Application of three distinct temperature control strategies: constant, linear, and three-step temperature control.
- Analysis of drying time, energy consumption, color, rehydration ratio, fracture hardness, and hot spot formation.
Main Results:
- The 70°C constant temperature control (mode 1) exhibited the shortest drying time and lowest energy consumption.
- The 30-40-50°C three-step control (mode 3) resulted in optimal color, highest rehydration, and greatest fracture hardness, but with longer drying times.
- Advanced control strategies improved temperature uniformity and yielded acceptable carrot snack products.
Conclusions:
- Linear and three-step temperature-controlled strategies enhance product quality and reduce heating non-uniformity compared to constant temperature control.
- These advanced strategies necessitate increased energy consumption and longer drying durations.
- The developed temperature-detection-assisted control system is a viable alternative for producing snack products using microwave-assisted pulse-spouted vacuum drying.
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