Study of gala apples (Malus pumila) thin-layer microwave drying: drying kinetics, diffusivity, structure and color

Kriaa, Karim; Nassar, Ahmed F.

doi:10.1590/fst.26420

Cited by 2 publications

(3 citation statements)

References 27 publications

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“…It doubtless resulted from the action of the microwaves, which are recognized as one of the most effective sources of energy. Application of this kind of radiation during drying of products rich in moisture, such as fruits and vegetables, was found to be very advantageous and usually leads to high kinetic benefits [25][26][27]. Unfortunately, such great increases in the samples' temperature may lead to many deteriorative processes, such as local overheating ("hot spots"); thermal decomposition of nutrients; changes in color, taste, and smell; and texture degradation, deformations, etc.…”

Section: Drying Kineticsmentioning

confidence: 99%

Convective Drying of Apple Enhanced with Microwaves and Ultrasound—Process Kinetics, Energy Consumption, and Product Quality Approach

Musielak,

Mieszczakowska-Frąc,

Mierzwa

2024

Applied Sciences

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This research explores the drying kinetics of apples, evaluating the impact of convective drying (CV), ultrasonically assisted convective drying (CVUS), and convective–microwave processes (CVMW1 and CVMW2) on energy consumption, drying time, temperature profiles, and product quality. Ultrasound-assisted convective drying (CVUS) exhibited a 10% reduction in drying time and a distinct “heating effect”. Convective–microwave processes (CVMW1 and CVMW2) significantly reduced drying times (47% and 66%, respectively, compared to CV), raising concerns about potential deteriorative processes due to elevated temperatures. Numerical analysis, using the Midilli–Kucuk model, highlighted its robust fit and emphasized the influence of microwave and ultrasound on the effective diffusion coefficient. Quality assessment indicated enhancements in polyphenolic compounds, particularly in convective–microwave processes. The convective–microwave process at higher power (CVMW2) emerged as a balanced option, displaying improved kinetics, energy efficiency, and product quality. The findings underscore the potential of judiciously applying microwave and ultrasound technologies for significant energy reduction and process enhancement, with a recommendation for further exploration of new parameters. This study emphasizes the importance of considering both drying kinetics and product quality in evaluating drying processes for fruits and vegetables, providing valuable insights for industrial applications.

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Section: Drying Kineticsmentioning

confidence: 99%

Convective Drying of Apple Enhanced with Microwaves and Ultrasound—Process Kinetics, Energy Consumption, and Product Quality Approach

Musielak,

Mieszczakowska-Frąc,

Mierzwa

2024

Applied Sciences

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“…When the microwave power continued to increase to 560 W, the temperature of dried persimmon slices increased rapidly, resulting in a sharp decrease in the uniformity of microwave energy distribution. Local overheating would lead to local burning, serious degradation of pigment, uneven color (Kriaa & Nassar, 2021), slightly burnt taste, hard texture, slightly bitter taste, and poor sensory quality.…”

Section: Sensory Propertiesmentioning

confidence: 99%

“…Therefore, the temperature on the surface and inside of the material increases rapidly at the same time (Lv et al, 2015). At present, microwave heating has been successfully applied to the orange juice-milk beverage (Martins et al, 2022b), cheese (Chudy et al, 2021), apple (Kriaa & Nassar, 2021), and so on. However, it also has disadvantages, one of which is uneven heating that can easily lead to material overheating and quality degradation.…”

Section: Introductionmentioning

confidence: 99%

Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices

et al. 2022

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The novelty of this paper was to evaluation the effect of intermittent microwave drying (IMD) on the nutritional quality and drying characteristics of persimmon slices. Persimmon slices were treated with IMD at the microwave power levels of 280, 350, 420, 490, and 560 W, and the drying characteristics, nutritional components, and sensory properties were determined and analyzed. The results showed that the drying process of persimmon slices could be divided into three stages; increasing speed, constant speed, and decreasing speed. Meanwhile, the higher the microwave power, the shorter the drying time and the higher the drying rate. With the increase of microwave power, the contents of soluble sugar, soluble tannin, vitamin C, and ash increased gradually, but had no obvious effect on the content of insoluble tannin, while the contents of soluble protein and vitamin E decreased gradually, and the overall acceptability score increased first and then decreased. In this study, the comprehensive scoring method was used for dried persimmon slices. The optimal microwave power for IMD persimmon slices was determined to be 490 W, which could effectively improve the drying rate and nutritional value, and has good sensory acceptability.

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Study of gala apples (Malus pumila) thin-layer microwave drying: drying kinetics, diffusivity, structure and color

Cited by 2 publications

References 27 publications

Convective Drying of Apple Enhanced with Microwaves and Ultrasound—Process Kinetics, Energy Consumption, and Product Quality Approach

Convective Drying of Apple Enhanced with Microwaves and Ultrasound—Process Kinetics, Energy Consumption, and Product Quality Approach

Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices

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