Abstract

The aim of this study was to determine the technological mode of the infrared radiation drying of jackfruit product. The infrared radiation drying process of jackfruit product was carried out by the experimental plans. Results obtained were to build the multi-objective optimization problem of the infrared radiation drying process of jackfruit product. By the Utopian Point Method (UPM), solving the multi-objective optimization problem was found out the technological mode of the infrared radiation drying process of jackfruit product as follow: the optimal temperature of infrared radiation drying chamber was 63.43°C, the time of the infrared radiation drying of 2 jackfruit product was 7.13h and the infrared radiation intensity in drying process was 6.40kW/m . Corresponding to these optimal factors, the energy consumption for 1 kg final product reached the minimum value of 1.38kWh/kg, the residual water content in jackfruit product reached the minimum value of 5.13%, the loss of carbohydrate reached the minimum value of 7.72%.

Keywords:

Food infrared radiation drying, jackfruit infrared radiation drying, optimization the infrared radiation drying, optimization the infrared radiation drying process of jackfruit, multi-objective optimization problem for infrared radiation drying process of jackfruit product, the upm, the utopian point method, the infrared radiation drying, the infrared radiation drying process of jackfruit,

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The authors have no competing interests.

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