Thin-layer drying of litchi (Litchi chinensis Sonn.)

Publikations-Art

Zeitschriftenbeitrag (peer-reviewed)

Autoren

Janjai S; Precoppe M F; Lamlert N; Mahayothee B; Bala B K; Nagle M; Müller J

Erscheinungsjahr

2011

Veröffentlicht in

Food and Bioproducts Processing

Band/Volume

89/3

DOI

10.1016/j.fbp.2010.05.002

Seite (von - bis)

194-201

Schlagworte

Litchi

doi:10.1016/j.fbp.2010.05.002

This article presents the thin-layer drying of peeled litchi, which was conducted under controlled conditions of temperature and relative humidity. It was observed that the drying temperature has some influence on the drying rates of peeledl itchi, so that the higher the temperature the less the drying time. Eight different thin-layer models were fitted to the experimental data of peeled litchi. The drying parameters of peeled litchi were found to be a function of drying air temperature and relative humidity. The Page model was revealed to be the best and it was followed by the logarithmic models. The agreement between the predicted and experimental values for the Page model is excellent, so that this can be used to provide design data and for simulation and optimisation of the dryer for efficient operation. The colour of the dried litchi was light golden brown and it remained almost unchanged for drying at 50 ◦C, 60 ◦C and 70 ◦C.  Therefore, the quality change of the driedl itchi in terms o fcolour change was not significant  for drying in the temperature range of 50–70 ◦C.