Comparison of drying characteristics of Thompson seedless grapes using combined microwave oven and hot air drying

Kassem, A. S.; Shokr, Ahmad; El-Mahdy, Ahmed R.; Aboukarima, Abdulwahed M.; Hamed, E.Y.

doi:10.1016/j.jssas.2010.05.001

Cited by 62 publications

(42 citation statements)

References 9 publications

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“…Consequently, new methods are aimed to decrease drying time and energy consumption with preservation of quality (Kassem, et al, 2011). Microwave drying is a newer addition to the family of dehydration methods.…”

Section: Pre Cooking and Cookingmentioning

confidence: 99%

Microwave energy and its application in food industry: A reveiw

Kalla

Devaraju

2017

AJDFR

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This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as vitamins B and C, dietary antioxidants, phenols and carotenoids. This review aims to provide a brief update of microwave heating and its application for food processing applications, with special emphasis on its impact on food quality in terms of microbial and nutritional value changes.

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Section: Pre Cooking and Cookingmentioning

confidence: 99%

Microwave energy and its application in food industry: A reveiw

Kalla

Devaraju

2017

AJDFR

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“…The type of dryer used is based on the need and the desired properties of drying products. Some of the new systems like desiccant [41], electro hydrodynamic and hybrid dryers [29], vibrated fluidized bed [19]& [48], fluidized bed [37]& [43], freeze [2]& [34], hot air drying [9], infrared [13,14], [16], intermittent [11], microwave [21], [49] & [53],and vacuum [44] have been utilized and investigated by researchers for drying the food products.…”

Section: Classification Of Drying Systemsmentioning

confidence: 99%

Recent developments in drying of food products

Valarmathi

Purushothaman

Sekar³

et al. 2017

IOP Conf. Ser.: Mater. Sci. Eng.

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“…There was a very good agreement between the MR exp and MR pred , which closely banded around a 45°straight line. The Page model has also been suggested by others to describe the thin-layer drying of rapeseed (Kumar et al, 2009), microwave hot air drying of Thompson seedless grapes (Kassem et al, 2011), and solar drying of Cuminum cyminum (Zomorodian and Moradi, 2010).…”

Section: Model Name Model Referencesmentioning

confidence: 99%

Characteristics of sunflower seed drying and microwave energy consumption

Darvishi¹,

Khoshtaghaza²,

Najafi³

et al. 2013

International Agrophysics

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A b s t r a c t. The effect of the microwave-convective drying technique on the moisture ratio, drying rate, drying time, effective moisture diffusivity, microwave specific energy consumption, and energy efficiency of sunflower seeds were investigated. Drying took place in the falling rate period. Increasing the microwave power caused a significant decrease in the drying time. The drying data were fitted to four thin-layer drying models. The performance of these models was compared using the coefficient of determination, reduced chi-square and root mean square error between the observed and predicted moisture ratios. The results showed that the Page model was found to satisfactorily describe the microwave-convective drying curves of sunflower seeds. The effective moisture diffusivity values were estimated from Fick diffusion model and varied from 1.73 10 -7 to 4.76 10 -7 m 2 s -1 . Increasing the microwave power resulted in a considerable increase in drying efficiency and a significant decrease in microwave specific energy consumption. The highest energy efficiency and the lowest microwave specific energy consumption were obtained at the microwave power of 300 W.K e y w o r d s: drying, modelling, sunflower seed, microwave energy consumption

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Comparison of drying characteristics of Thompson seedless grapes using combined microwave oven and hot air drying

Cited by 62 publications

References 9 publications

Microwave energy and its application in food industry: A reveiw

Microwave energy and its application in food industry: A reveiw

Recent developments in drying of food products

Characteristics of sunflower seed drying and microwave energy consumption

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