2013 Fiscal Year Final Research Report
Study of optimization of far-infrared drying condition for fruit and vegetables considering LCA methods
| Project/Area Number |
23780260
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Agricultural environmental engineering
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| Research Institution | Iwate University (2012-2013)
Miyagi University (2011) |
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Principal Investigator |
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| Research Collaborator |
TAGAWA Akio 千葉大学, 大学院園芸学研究科, 教授 (90216804)
SHIINA Takeo 独立行政法人農業食品産業技術総合研究機構, 食品総合研究所, ユニット長 (40353974)
KOIDE Shoji 岩手大学, 農学部, 准教授 (70292175)
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| Project Period (FY) |
2011 – 2013
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| Keywords | 遠赤外線乾燥 / L-アスコルビン酸 / 抗酸化活性 / 消費電力量 / 積算温度 / ライフサイクルアセスメント / ブランチング / 反応速度 |
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| Research Abstract |
We discussed drying characteristics, quality changes, energy consumption of fruit and vegetables during Far-infrared drying, which were needed to determine the optimum drying condition. For the same drying-rate constants of Komatsuna leaves, the residual ratio of L-ascorbic acid after far-infrared drying was significantly higher than that after hot-air drying. Cumulative temperature was used as an indicator of quality change. The L-ascorbic acid changes in the kiwifruit samples during the hot air drying process followed first order reaction kinetics. Changes in the sample hardness and antioxidant activity were represented by zero-order reaction kinetics. Energy consumption for far-infrared drying was approximately 17% lesser than that for hot-air drying. These results were useful for not only management and control of quality during dried products producing process, but also determing the optimum drying condition of it.
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