2018 Volume 80 Issue 1 Pages 66-74
We measured the sample temperature, L-ascorbic acid, color, and moisture content of a cabbage sample during far-infrared drying under certain drying conditions (variation in number of radiation panels and installation position). The L-ascorbic acid was evaluated based on the accumulated temperature. In addition, the energy consumption during drying was measured and the effects of the far-infrared drying condition on several quality parameters of the cabbage sample and energy consumption were discussed. A high value of L-ascorbic acid residual ratio was observed at the high temperature-short drying time condition. However, the low temperature-long drying time condition was found to be suitable for retaining good color of the sample and decreasing the energy consumption during drying.
