مقایسه تاثیر امواج کوتاه و متوسط مادون قرمز بر پارامترهای خشک شدن برش های هلو در شرایط خلأ

Short and medium infrared radiation implemented as an energy source in drying process under vacuum conditions. Any comparative study was not carried out between these two energy sources in drying process of agricultural products. In this study, effects of short and medium wave of infrared were evaluated and compared on drying behavior of peach slices under vacuum condition. Drying of the samples was implemented under both the energy sources at the absolute pressures of 20, 40 and 60 kPa and drying temperatures of 50, 60 and 70°C. Drying behavior of peach slices as well as the effect of drying conditions on moisture loss trend, effective diffusion coefficient, color and shrinkage of peach slices, dried in an infrared-vacuum dryer were examined. Effective diffusion coefficient of peach slices under medium wave infrared at different drying conditions was more than short wave infrared in the ranges of 2.6×10^-11 to 1.4×10^-10 m²/s. Total color difference and shrinkage of peach slices under short wave infrared at different drying conditions was less than medium wave infrared in the range of 6.6 to 8.7 and 7.8% to 9.7%, respectively. Minimum total color difference of peach slices under short and medium wave of infrared were obtained 8.2 and 14.8 and minimum shrinkage of peach slices under short and medium wave infrared were achieved 46.7% and 55.9% respectively.