Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation》.pdf

LWT - Food Science and Technology 64 (2015) 759e766 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: /locate/lwt Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation * Qinqin Chen, Jinfeng Bi , Xinye Wu, Jianyong Yi, Linyan Zhou, Yuhan Zhou Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China a r t i c l e i n f o a b s t r a c t Article history: As representatives of the traditional and innovative drying method, hot-air (HA) and short- and medium- Received 17 March 2015 wave infrared radiation (SMIR) drying were chosen to conduct comparative study, respectively. In the Received in revised form present study, drying kinetics of jujube slices during HA and SMIR drying at 60, 70, 80 and 90 C were 26 June 2015 investigated, quality attributes such as color, vitamin C (VC), total flavonoids content (TFC) and cyclic Accepted 28 June 2015 adenosine monophosphate (cAMP) content of dried jujube slices were evaluated. Both HA and SMIR Available online 2 July 2015 drying process occurred mainly in the