Multistage heat pump drying of macadamia nut under modified atmosphere
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Publication Details
Author list: Borompichaichartkul C., Chinprahast N., Devahastin S., Wiset L., Poomsa-Ad N., Ratchapo T.
Publisher: Faculty of Food Science and Technology
Publication year: 2013
Journal: International Food Research Journal (1985-4668)
Volume number: 20
Issue number: 5
Start page: 2199
End page: 2203
Number of pages: 5
ISSN: 1985-4668
Languages: English-Great Britain (EN-GB)
Abstract
Multistage heat pump drying of macadamia nut under modified atmosphere was studied to improve the drying process and quality of the nuts. Conditions of study included drying temperature of 40-60ฐC, using nitrogen and normal air as drying medium. Drying kinetics and quality of nuts (moisture content, aw, rancidity and colour) as well as energy consumption of all drying processes were examined. The results indicated that using 40ฐC in the first stage drying under nitrogen followed by 60ฐC under air in the second stage drying could maintain the nut's quality and resulted in the lowest energy consumption.
Keywords
Heat pump drying Multistage, Macadamia nut
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