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Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube ( Zizyphus jujuba Miller ) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions

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  • Mengqing Li

    (College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China)

  • Mengyao Li

    (College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China)

  • Xuetao Zhang

    (College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China)

  • Qian Zhang

    (College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
    Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China)

  • Xuhai Yang

    (College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
    Xinjiang Production and Construction Corps, Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China)

Abstract

The objective of this research was to investigate the effect of infrared-combined hot air intermittent drying (IIRHAD) on energy consumption, drying characteristics, and the quality of jujube slices. The water content of jujube slices decreased from 0.267 g/g to 0.05 g/g during the experiment, and the infrared heating plate’s temperature was fixed at 70 °C while the hot air temperature was fixed at 50 °C. Nine different intermittent ratios were used to dry jujube slices, and the results showed that intermittent treatment had varying effects on drying characteristics, energy consumption, and quality. In comparison to infrared-combined hot air drying (IRHAD), the effective drying time of red jujube slices was reduced by 40 to 100 min, the energy consumption decreased by 11.91% to 34.34%, and there were also varying degrees of improvement in the quality indicators. It was discovered that excessively long or short active drying and tempering periods had a negative impact on the drying process. Therefore, these factors should be further broken down and improved in the future. This research holds great importance for the future advancement and widespread use of IIRHAD in fruit and vegetable materials.

Suggested Citation

  • Mengqing Li & Mengyao Li & Xuetao Zhang & Qian Zhang & Xuhai Yang, 2024. "Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube ( Zizyphus jujuba Miller ) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions," Agriculture, MDPI, vol. 14(2), pages 1-15, January.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:2:p:214-:d:1328381
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    References listed on IDEAS

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    1. Tugce Ozsan Kilic & Ismail Boyar & Keziban Kubra Gungor & Mehmet Torun & Nuriye Altınay Perendeci & Can Ertekin & Ahmet Naci Onus, 2023. "Improvement of Hot Air Dried Bitter Gourd ( Momordica charantia L.) Product Quality: Optimization of Drying and Blanching Process by Experimental Design," Agriculture, MDPI, vol. 13(9), pages 1-16, September.
    2. Xiaomeng Xia & Yvhan Jin & Huiyan Zhao & Gang Wang & Dongyan Huang, 2023. "Optimization and Experiment of Hot Air Drying Process of Cyperus esculentus Seeds," Agriculture, MDPI, vol. 13(3), pages 1-13, March.
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