Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)

Therdthai, Nantawan; Zhou, Weibiao

doi:10.1016/j.jfoodeng.2008.09.031

Cited by 289 publications

(190 citation statements)

References 25 publications

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“…In addition, n values in MVD and MVD +IR were found to be higher than 1.0 which indicated that the relationship between moisture ratio and time was not probably a first-order kinetic. This is in accordance with the work of Therdthai and Zhou (2009). Moreover, the effect of process variables (microwave power (MW), absolute pressure (P) and infrared power (IR)) on k and n values were studied by response surface …”

Section: Modeling Of Drying Curvessupporting

confidence: 82%

“…The higher pressure difference between the vacuum chamber and the internal pressure in the product might caused a less dense, more expanded and puff structure then higher capacity to absorb water was obtained (Giri and Prasad 2007). Similar effects of MW and P were reported by Kiranoudis et al (1997), Durance and Wang (2002), Sunjka et al (2004), Giri and Prasad (2007) and Therdthai and Zhou (2009).…”

Section: Rehydration Ratiosupporting

confidence: 63%

“…9c). This could be explained by the fact that increasing MW tends to increase evaporation rate, thus preventing shrinkage and case hardening (Therdthai and Zhou 2009;Bai-Ngew et al 2011). Therefore, rehydration ratio increased and hardness decreased when higher MW and lower P was applied.…”

Section: Colormentioning

confidence: 99%

“…These methods are easy but time consuming. Especially, hot air drying has some major disadvantages, i.e., time consuming, poor rehydration properties, dark color and hard texture of the products (Hebbar et al 2004;Therdthai and Zhou 2009). …”

Section: Introductionmentioning

confidence: 99%

“…Therefore, MVD can help to preserve qualities of dried products. Many agricultural products, such as cranberries (Sunjka et al 2004), tomatoes (Durance and Wang 2002), bananas (Mousa and Farid 2002), apples, kiwis, pears (Kiranoudis et al 1997), button mushrooms (Giri and Prasad 2006, 2009, mint leaves (Therdthai and Zhou 2009), bamboo shoots (Bal et al 2010), sour cherry (Motavali et al 2011) and turmeric (Hirun et al 2012) can be successfully dried using MVD.…”

Section: Introductionmentioning

confidence: 99%

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Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute pressures of 18.66, 29.32, 39.99 and 50.65 kPa, whereas infrared radiation was added in MVD+IR at 100 and 200 W. The effects of microwave power, absolute pressure and infrared power on drying characteristics, qualities and specific energy consumption were investigated. It was found that drying rate increased with lower absolute pressure, higher microwave power and higher infrared power. In particular, the results also indicated that drying undergoing MVD+IR could provide better qualities in terms of color of dried shiitake mushroom, rehydration ratio and texture of rehydrated ones. Furthermore, the drying characteristics were described by fitting data to six different drying models. Based on their coefficient of determination, root mean square error, residual of sum square and chi-square, Modified Page model could accurately predict moisture ratio for all drying conditions. Within the range of this study, the suitable drying condition with respect to the product qualities and energy consumption was MVD+IR drying at 267 W of microwave power, 18.66 kPa of absolute pressure and 200 W of infrared power.

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Section: Modeling Of Drying Curvessupporting

confidence: 82%