TY - JOUR
AU - Ren, Guangyue
AB - INTRODUCTIONChinese yam (Dioscorea opposita Thunb.) is a medicine food homology material that is valued by consumers for its high nutritional value and good antibacterial, anti‐inflammatory, and immunomodulatory properties. The high moisture content makes it susceptible to spoilage. Drying is a common processing technique that helps extend the shelf‐life of agricultural products and facilitates transport and storage. Various drying methods have been used for yam dehydration – for example, hot‐air drying,1 freeze‐drying,2 microwave drying,3 and infrared drying.4 Hot‐air drying is the mainstream drying method for Chinese yam but it is time consuming due to the limited heat and mass transfer.Spouted bed drying (SBD) is a fluidized drying technique proposed by Mathur and Gisher;5 it is a modified form of fluidized bed drying. In the SBD process, the hot airflow plays a dual role as fluidizing medium and drying medium. The large contact area between the material and the drying medium, as well as the thorough mixing between the materials subjected to intense stirring by the airflow, give the SBD a high temperature and mass transfer rate.6 The uniform temperature distribution in the spouted bed avoids local overheating of the product and facilitates the retention of heat‐sensitive materials. The SBD can 
TI - Infrared‐assisted spouted bed drying of Chinese yam cubes: effect of constant and variable temperature drying processes on drying behavior, uniformity, and quality attributes
JF - Journal of the Science of Food and Agriculture
DO - 10.1002/jsfa.12416
DA - 2023-04-01
UR - https://www.deepdyve.com/lp/wiley/infrared-assisted-spouted-bed-drying-of-chinese-yam-cubes-effect-of-0DPqWhsGUK
SP - 2815
EP - 2823
VL - 103
IS - 6
DP - DeepDyve
ER -