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http://dx.doi.org/10.11002/kjfp.2014.21.6.838

Observation for drying non-uniformity of allium vegetables using NIR spectroscopy  

Cho, Hyeong Ho (Department of Applied Biosciences, Kyungpook National University)
Lee, Seon Mi (Department of Applied Biosciences, Kyungpook National University)
Park, Sang Wook (Department of Applied Biosciences, Kyungpook National University)
Cho, Rae Kwang (Department of Applied Biosciences, Kyungpook National University)
Publication Information
Food Science and Preservation / v.21, no.6, 2014 , pp. 838-843 More about this Journal
Abstract
In this study, near-infrared spectroscopy was used to observe the drying non-uniformity of vegetables such as spring onions, onions, and garlic, which are commonly used for seasoning. For the warm-air convection drying method, the vegetables showed drying non-uniformity, which is due to the unevenness of the wind temperature and humidity depending on the height and position of the drying tray. The second derivative spectra between the vegetable samples with different drying degrees were compared. The peak at around 1,390~1,400 nm, which is assigned to weak hydrogen bonds of water, was changed during drying whereas the peak near 1,420 nm, which represents strong hydrogen (H-) bonds of water, was not changed, indicating that water with weak H-bonds evaporates first during drying, and that water with strong H-bonds remains after drying. The hyperspectral NIR imaging technique combined with principal-component analysis made it possible to discriminate the dried vegetables according to their drying degree.
Keywords
near infrared spectroscopy; allium vegetables; water contents; drying;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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