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HOT-AIR DRYING CHARACTERISTICS AND QUALITY EVALUATION OF BITTER MELON SLICE
Authors: Liang, Yang; Zhonghuan, Hu; Ling, Yang; Shouyong, Xie; Mingjin, Yang;
Number of views: 384
Hot-air drying experiments and quality evaluation were conducted to obtain drying characteristics and overall evaluation of hot-air drying of bitter melon slice in this study. The evaluation indexes included effective moisture diffusivity, total colour difference, retention rate of vitamin C and mass fraction of total saponins, etc. Results showed that: drying rate decreased with decrease of moisture content, and moisture removal was mainly processed during the falling rate drying stage; Page model and Modified Page model gave the best fit to experimental data of moisture ratio, and Page model was preferred for hot-air drying of bitter melon slice for convenience of process control and optimization; Air temperature had the highest level of influence on the synthetic evaluation index, and it was followed by air velocity, layer thickness and initial mass, sequentially, and the confidence levels of air temperature, air velocity and layer thickness were 99.6%, 98.1%, and 96.5%, respectively.