Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 289-300 |
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Vejdanivahid S, Salehi F. Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer. FSCT 2025; 22 (165) :289-300
URL: http://fsct.modares.ac.ir/article-7-79347-en.html
URL: http://fsct.modares.ac.ir/article-7-79347-en.html
1- MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
2- Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran ,fs1446@yahoo.com
2- Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran ,
Abstract: (73 Views)
By using modern drying technologies such as infrared and selecting the right conditions for this technology, dried quinoa sprouts can be produced with desirable quality and high nutritional value, and it is possible to use this dried product and its powder to fortify various food products such as breads, pastries, protein bars, cakes, pancakes, etc. In this study, the effect of infrared lamp irradiation power and sample distance from the heat source on the drying kinetics of quinoa sprouts was investigated and modeled. By increasing the infrared lamp power from 250 W to 375 W, moisture was removed from the quinoa sprouts faster and the product dried in a shorter time. However, when using 375 W, the sprouts quickly burned before completely drying. By reducing the infrared lamp distance from 10 cm to 5 cm, moisture was removed from the quinoa sprouts more quickly and the product dried in shorter time. The average drying times of quinoa sprouts when dried with the infrared lamp with power of 250 W at distances of 5, 7.5 and 10 cm were 10.7, 17.3 and 18.0 min, respectively. The calculated effective moisture diffusivity coefficient for quinoa sprouts dried under a 250 W infrared lamp at distances of 5, 7.5, and 10 cm were 6.60×10-10 m2s-1, 2.55×10-10 m2s-1, and 0.83×10-10 m2s-1, respectively. To investigate the drying kinetics of quinoa sprouts, various mathematical models were fitted to the experimental data, and the Page model, which had the best fit and the least error, was selected as the best model. In general, using the infrared heat source with a power of 250 W at a distance of 5 cm from surface of the quinoa sprouts is recommended for drying this product, as it has a short drying time and does not burn.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2025/02/4 | Accepted: 2025/03/11 | Published: 2025/10/23
Received: 2025/02/4 | Accepted: 2025/03/11 | Published: 2025/10/23
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