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Determination of Drying Patterns of Radish Slabs under Different Drying Methods Using Hyperspectral Imaging Coupled
Dongyoung Lee1, Santosh Lohumi2, Byoung-Kwan Cho2,3
1Department of Molecular Biosciences and Bioengineering, University of Hawaii, Honolulu, HI 96822, USA.
Foods (Basel, Switzerland)
|April 16, 2020
Summary
Hyperspectral imaging and PLSR-VIP modeling revealed that combination hot-air and microwave drying (HMCD) offers more uniform moisture distribution in radish slabs compared to individual methods, significantly reducing drying time.
Area of Science:
- Food Science and Technology
- Agricultural Engineering
- Sensory Analysis
Background:
- Understanding moisture distribution is crucial for optimizing food drying processes and ensuring product quality.
- Traditional drying methods often result in non-uniform moisture content, impacting texture and shelf-life.
- Hyperspectral imaging (HSI) offers a non-destructive method for visualizing moisture content during drying.
Purpose of the Study:
- To determine and visualize the drying kinetics and moisture distribution of radish slabs using different drying methods.
- To compare the effectiveness of hot-air drying (HAD), microwave drying (MD), and hot-air and microwave combination drying (HMCD).
- To develop a predictive model for moisture content using hyperspectral imaging and chemometrics.
Main Methods:
- Radish slabs were dried using HAD, MD, and HMCD.
- Drying kinetics were modeled using the Page model.
- Moisture distribution was visualized using hyperspectral image (HSI) processing.
- A partial least square regression (PLSR) with variable importance in projection (VIP) model was developed for moisture content prediction.
- Dielectric properties and microwave penetration depth were analyzed.
Main Results:
- The Page model accurately described moisture loss for all drying methods.
- Microwave penetration depth in radish was 0.81–1.15 cm.
- The PLSR-VIP model achieved high prediction accuracy (R²cal=0.967, R²val=0.962).
- HAD resulted in higher central moisture, while MD led to higher edge moisture.
- HMCD produced a nearly uniform moisture distribution pattern.
Conclusions:
- Combination hot-air and microwave drying (HMCD) significantly improves drying uniformity in radish slabs.
- HSI coupled with PLSR-VIP modeling is an effective tool for monitoring and optimizing food drying processes.
- HMCD offers a promising method for reducing drying time and enhancing product quality through uniform moisture distribution.
