Application of microwaves for drying of durian chips

Paengkanya, Suwit; Soponronnarit, Somchart; Nathakaranakule, Adisak

doi:10.1016/j.fbp.2015.06.001

Cited by 55 publications

(39 citation statements)

References 44 publications

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“…For this reason, microwave‐dried products are associated with a severe reduction in the hardness of drying products. Similar lowering of the textural attributes with MWD was observed for microwave‐dried durian chips, longan fruit, and blueberry fruits (Apinyavisit, Nathakaranakule, Soponronnarit, & Mittal, ; Lee et al, ; Paengkanya, Soponronnarit, & Nathakaranakule, ; Zielinska & Michalska, ). Paengkanya et al () attributed the decrease in hardness and increase in fracturability of durian chips with MWD to the formation of porous structure and a high percentage of void area fraction at high microwave power.…”

Section: Resultssupporting

confidence: 57%

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Saha

Dey

Chakraborty

2019

J Food Process Engineering

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In this study, the effect of microwave drying (MWD) at four power levels (180, 300, 600, and 900 W) on kinetics, structure, color parameters, and antioxidant activity of corncob (CCB) was evaluated. Hot air‐dried (HAD) and freeze‐dried (FD) CCBs were used as controls. Drying conditions significantly affected the physicochemical characteristics as well as bioactivities of CCB. For MWD products, direct absorption of electromagnetic energy by water molecules greatly accelerated the evaporation process, leading to a faster dehydration with a very high moisture diffusivity value. Additionally, the application of microwave markedly enhanced disintegration of cellular components manifested in lowered values of structural and color attributes for MWD CCBs, which facilitated the liberation of bound polyphenols into fractions of free phenolic compounds and intensified the ultrasound‐assisted extraction of antioxidants. The presence of rutin, protocatechuic acid, gallic acid, caffeic acid, chlorogenic acid, and quercetin was responsible for high bioactivity of MWD CCB. However, thermal‐ and oxidation‐induced degradation of thermolabile polyphenols was responsible for the loss of antioxidant activity at higher (600 and 900 W) and lower (180 W) microwave powers. CCB dried using 300 W microwave power was the best drying process with the highest content of bioavailable antioxidants and antioxidant activity. Practical applications Using lignocellulosic plant part as a source of functional food or nutritional compounds requires intensive studies on the nutritional quality of products as well as bioavailabilities of such compounds. As most of the antioxidant compounds remain bound to cellulose and hemicellulose in seed, cob, and peel, techniques that promote the disintegration of bound polymeric complexes improve the bioactivity of these products. The present research highlights the potential benefits of microwave drying for the improvement in the bioactivity of corncob (CCB). The presence of several key phenolic compounds suggests a potential application of CCB in medicinal, cosmetic, and food industries.

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Section: Resultssupporting

confidence: 57%

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Saha

Dey

Chakraborty

2019

J Food Process Engineering

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“…The puncture test curves of mango samples dried by KMFD with 18 HVP cycles and dried by KMFD‐VD presented several force peaks, typical of crispy foods. This behavior resulted from a brittle and relatively fragile structure that suffers a fracture of the cell walls, with failure propagation throughout the sample (Laurindo & Peleg, ; Paengkanya, Soponronnarit, & Nathakaranakule, ; Varela, Chen, Fiszman, & Povey, ).…”

Section: Resultsmentioning

confidence: 99%

Conductive multi‐flash drying of mango slices: Vacuum pulse conditions on drying rate and product properties

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Tribuzi

Laurindo

2017

J Food Process Preserv

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In multi‐flash drying, the pressure drop applied during the vacuum pulse and the number of heating vacuum pulses cycles (HVP) influence the fruit microstructure and texture. In this work, the effects of conductive multi‐flash drying (KMFD) process variables on the drying kinetics, physical properties, and microstructure of mango slices were assessed. Different slopes of pressure drop (vacuum pulses of 0.98, 1.59, and 2.55 kPa s−1) and the number of HVP cycles (14 and 18 cycles for KMFD and a process with the application of 4 cycles followed by vacuum‐drying KMFD‐VD) were investigated. The number of HVP cycles allows obtaining both soft and crispy mangoes. Higher pressure drop slopes resulted in fruits with increased porosities (≈60%), compared with samples dried using the lower pressure drop slope (≈50%). The KMFD and KMFD‐VD drying curves were similar, indicating that KMFD‐VD presents operational advantages for obtaining dried fruits, reducing the number of heating‐vacuum pulses. Practical applications Some fruits and vegetables have a short shelf life that limits their commercialization as fresh products and increase postharvest losses. Dehydration is an interesting alternative to the development of new products of fruits and vegetables with added value. In particular, the multi‐flash drying is an innovative drying process based on the application of multiple cycles of heating‐vacuum pulse to a solid food. Fruits and vegetables samples are heated (i.e., by heat conduction for the conductive multi‐flash drying—KMFD) at moderate temperatures and submitted to a vacuum pulse, which causes flash drying and sample cooling. This method allows maintaining in dried products good physical–chemical properties and improving its texture. Moreover, according to the number of heating‐vacuum pulse cycles and the pressure drop applied during these vacuum pulses, it is possible to obtain soft or crispy fruits. Thus, these variables can be used to control texture and produce high quality dried fruit.

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“…In addition, the development of an inexpensive and practical MW power generator known as the magnetron has made domestic microwave ovens popular in real life (Zarein et al, 2015). MWs cause internal heat generation in food materials by the rotation of the dipolar water molecule and the conduction of ions resulting by altering the electromagnetic field (Paengkanya et al, 2015). Therefore, when MW heating is applied for drying agricultural products, the two heating mechanisms can cause rapid evaporation of water in the products.…”

Section: Microwave Dryingmentioning

confidence: 99%

“…The drying kinetics and quality of durian chips dried by MW and VC drying were compared with those dried by MW and HA drying and by HA drying alone (Paengkanya et al, 2015). MW power levels from 150 to 250 W and VC pressure range from 10 to 30 kPa were applied in MW and VC drying.…”

Section: Combination Dryingmentioning

confidence: 99%

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Drying Characteristics of Agricultural Products under Different Drying Methods: A Review

Lee

Park

Lee

et al. 2016

Journal of Biosystems Engineering

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Purpose: Drying is one of the most widely used methods for preserving agricultural products or food. The main purpose of drying agricultural products is to reduce their water content for minimizing microbial spoilage and deterioration reaction during storage. Methods: Although numerous drying methods are successfully applied to dehydrate various agricultural products with little drying time, the final quality of dried samples in terms of appearance and shape cannot be guaranteed. Therefore, based on published literature, this review was conducted to study the drying characteristics of various agricultural products when different drying methods were applied. Results: An increase in the drying power of sources-for example, increase in hot air temperature or velocity, infrared or microwave power-and the combination of drying power levels can reduce the drying time of various agricultural products. In addition, energy efficiency in drying significantly relies on the compositions of the dried samples and drying conditions. Conclusions: The drying power source is the key factor to control entire drying process of different samples and final product quality. In addition, an appropriate drying method should be selected depending on the compositions of the agricultural products.

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Application of microwaves for drying of durian chips

Cited by 55 publications

References 44 publications

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Conductive multi‐flash drying of mango slices: Vacuum pulse conditions on drying rate and product properties

Drying Characteristics of Agricultural Products under Different Drying Methods: A Review

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