Application of Far-Infrared for Drying of Komatsuna

作者：Okamoto Shintaro; Orikasa Takahiro^*; Kuwajima Gakuto; Komoda Toshikazu; Saito Junichiro; Yano Toshikazu; Muramatsu Yoshiki; Koide Shoji; Shiina Takeo; Tagawa Akio

来源：Journal of the Japanese Society for Food Science and Technology, 2012, 59(9): 465-472.

• Far-infrared drying
• Komatsuna
• Color change
• L-ascorbic acid
• Electric energy consumption

We determined quality changes (such as surface color and L-ascorbic acid, beta-carotene and lutein contents) and energy consumption during far-infrared drying and hot-air drying of komatsuna. For identical drying-rate constants. the residual ratio of L-ascorbic acid after far-infrared drying was significantly (p %26lt; 0.05) greater than that after hot-air drying. Far-infrared drying did not show any negative effects on surface color or beta-carotene and lutein contents. Energy consumption with far-infrared drying was approximately 17% less than that with hot-air drying. These results suggest that far-infrared drying, along with hot-air drying, is useful for drying of komatsuna. (Received Feb. 24,2012 Accepted Jun. 14.2012)

• 出版日期2012