A microwave based system was developed for drying of apple slices while on-line controlling their temperatures. An infrared thermography assisted control system allowed to realize temperature control by detecting the instantaneous maximum temperature among the samples under test instead of a chosen slice. The effectiveness of the system at hand in realizing temperature control both in space and in time was proven for three temperatures: 55, 65 and 75 C. Temperature fluctuations became larger both with time increasing and with rising temperature levels thus causing a negative impact on dried fruit quality. In fact apples slices dried at 75 C by microwave showed L⁄ (lightness) and white index (WI) values significantly lower (p < 0.05), when compared to the fresh samples and to the apples dried by hot air. To overcome such behaviour a mode stirrer was introduced resulting in halving the temperature spatial oscillations of sample slices.

(2012). Infrared thermography assisted control for apples microwave drying. JOURNAL OF FOOD ENGINEERING, 112, 319-325 [dx.doi.org/10.1016/j.jfoodeng.2012.05.003].

Infrared thermography assisted control for apples microwave drying

Cinquanta L;
2012-01-01

Abstract

A microwave based system was developed for drying of apple slices while on-line controlling their temperatures. An infrared thermography assisted control system allowed to realize temperature control by detecting the instantaneous maximum temperature among the samples under test instead of a chosen slice. The effectiveness of the system at hand in realizing temperature control both in space and in time was proven for three temperatures: 55, 65 and 75 C. Temperature fluctuations became larger both with time increasing and with rising temperature levels thus causing a negative impact on dried fruit quality. In fact apples slices dried at 75 C by microwave showed L⁄ (lightness) and white index (WI) values significantly lower (p < 0.05), when compared to the fresh samples and to the apples dried by hot air. To overcome such behaviour a mode stirrer was introduced resulting in halving the temperature spatial oscillations of sample slices.
2012
(2012). Infrared thermography assisted control for apples microwave drying. JOURNAL OF FOOD ENGINEERING, 112, 319-325 [dx.doi.org/10.1016/j.jfoodeng.2012.05.003].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/293826
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