Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices

Influences of drying air temperature, radiation distance, slice thickness and wavelength on drying time, energy consumption, and product quality (color, shrinkage, rehydration and total saponin) were investigated in combined infrared and hot air impingement drying (IR-HAD). Results illustrated that temperature and slice thickness were the most distinct factors affecting the drying time. Moisture effective diffusivity decreased with decrease in...