Continuous and intermittent microwave‐vacuum drying of apple: Drying kinetics, protein, mineral content, and color

Polat, Ahmet; Taşkın, Onur; İzli, Nazmi; Aşik, Barış Bülent

doi:10.1111/jfpe.13012

Cited by 20 publications

(21 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Drying of apples was the subject of study in a number of researches in recent years [11,12]. Several works deal with effect of process parameters on the drying rate and quality of the product.…”

Section: Introductionmentioning

confidence: 99%

Experimental Study and Mathematical Modeling of Convective Thin-Layer Drying of Apple Slices

2020

View full text Add to dashboard Cite

This work represents an experimental study and mathematical modeling of convective apple slice drying. The influence of multiple process parameters such as temperature, air humidity, air velocity and slice thickness on process kinetics, product water activity and parameters of empirical models has been investigated. Drying characteristics of apple slices were monitored at temperatures of 40, 45 and 50 °C, air velocities of 0.6, 0.85 and 1.1 m/s., slice thicknesses of 4, 6, 8, 10 and 12 mm, and in relative air humidity ranges of 25–28, 35–38 and 40–45%. During the process, samples were dried from an initial moisture content of 86.7% to that of 20% (w.b), corresponding to product water activity of 0.45 ± 0.05. By increasing the temperature from 40 to 50 °C, the time for reaching the required product water activity decreased by about 300 min. Sample thickness is the most significant parameter; by increasing the slice thickness from 4 to 12 mm, the time required to achieve the required water activity increased by more than 500 min. For all experimental runs, parameters of five different thin-layer empirical models were estimated. A thin-layer model sensible to process conditions such as temperature, air velocity, layer thickness and air relative humidity was developed and statistically analyzed.

show abstract

Section: Introductionmentioning

confidence: 99%

Experimental Study and Mathematical Modeling of Convective Thin-Layer Drying of Apple Slices

2020

View full text Add to dashboard Cite

show abstract

“…However, foods with high moisture contents are susceptible to many changes during drying due to chemical and biochemical reactions. Thus it is very important to evaluate quality parameters such as color, texture and nutrient retention in dried foods (Filippin et al, 2018; Kowalski & Szadzińska, 2014; Polat, Taskin, Izli, & Asik, 2019). Among the studies regarding the influence of intermittency on the quality of dehydrated vegetables, that of Kowalski and Szadzińska (2014) stands out, in which they analyzed the influence of stepwise changing air temperature, on the quality of dehydrated beetroots, based on color changes, water activity, betanin retention, and ability to rehydrate.…”

Section: Introductionmentioning

confidence: 99%

Drying of mangoes (Mangifera indica L. cv. Palmer) at changeable temperature conditions—Effects on energy consumption and quality of the dehydrated fruit

Amado

Silva

Mauro

2020

J Food Process Engineering

View full text Add to dashboard Cite

This study evaluated the influence of heat input change on the drying kinetics, energy consumption, the color, and carotenoid retention during the drying of mangoes. The drying conditions in the first stage were 95°C for 40 min and 80°C for 40 min, so that the surface temperatures of the fruit at the end of this stage were around 60°C. The temperatures of the second stage and corresponding continuous drying (control) were 70 and 60°C. As a result, the thermal intermittence influenced the drying kinetics, causing significant reductions in the overall process time and providing energy savings when compared to continuous drying. The color parameters did not show relevant changes as result of the intermittent drying while good carotenoid retention was obtained in intermittent conditions, when the second stage was 60°C. Therefore, the carotenes were more sensitive to a temperature of 70°C, which highlights the importance of limiting the temperature of the mango to 60°C during the two drying stages to better preserve the quality of the dehydrated fruit. Moreover, the high air temperatures used in the first stage were advantageous for reducing the overall process time and providing energy saving.Practical ApplicationsDrying is an operation well known for the food industry. However, in so many cases, dryers are not designed with energy consumption in mind. Moreover, simple procedures can bring savings in convective drying, as shown in the present study, where the application of two‐stages in the convective drying of mangoes was advantageous to reduce the overall drying time and provide energy savings in relation to continuous drying. Besides that, good carotenoid retention was obtained using low temperature (60°C) at the second stage. The results can be useful for design of dryers and drying process, considering different temperatures. Intermittent drying of high moisture foods by varying the drying air temperature can be applied both on an industrial scale, in continuous belt dryers or in tunnel dryers, and on a small scale, using two or more dryers with different temperatures.

show abstract

“…The drying rate of samples can be determined according to Equation (3) (Polat, Taskin, Izli, & Asik, 2019):

italicDR = \frac{M_{t 1} - M_{t 2}}{t_{2} - t_{1}}

where t 1 and t 2 represent the different drying time, M t 1 and M t 2 are the corresponding moisture content of corn kernels at time t 1 and t 2 , respectively.…”

Section: Methodsmentioning

confidence: 99%

“…The drying rate of samples can be determined according to Equation (3) (Polat, Taskin, Izli, & Asik, 2019):…”

Section: Mathematical Modeling Of Drying Kineticsmentioning

confidence: 99%

Influence of pulsed vacuum drying on drying kinetics and nutritional value of corn kernels

Wang

Dai

Sheng-lin

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

19:5 min min −1) on the drying characteristics and quality of corn kernels were investigated. Reduce the PCT could enhance the whole drying process. Weibull distribution function has high fitting precision for describing the pulsed vacuum drying (PVD) kinetics of corn kernels (R 2 >.99). The E a value under PVD was calculated as 36.9 kJmol −1. Meanwhile, the main nutritional components of corn showed declining trend with the increase of temperature and PCT, while it oscillated with the prolonged VDT. The total score decreased with the heightening of drying temperature and fluctuated with the extension of VDT and PCT parameters. Considering the total drying time and quality comprehensive score of corn, the optimal drying parameters was confirmed at 50 C with the pulsing ratio of 7:2 min min −1. Practical Applications Corn is treated as an important crop because of its various nutritional ingredients and has been commonly cultivated all over the world. Due to its water-rich characteristics, fresh maize kernels would subject to various deterioration reactions during storage and hence reduce the content of nutrients. However, the samples have high compactness and tough epidermal structure, which limited the water diffusion efficiency during processing. Pulsed vacuum drying technique has been widely applied to agricultural products drying in China benefiting from its high heating efficiency. Currently this technology is successfully used in lemon, wolfberry, Chinese ginger, and seedless grape. This study will help in revealing the impact of PVD parameters on drying characteristics and quality of maize kernels, which is of great significance to optimize the processing efficiency through the alternative pressure circulation and consumer acceptance of dried products. 1 | INTRODUCTION Corn is regarded as one of the most important food crops and rich in starch, protein, corn oil, and vitamin (Yuan, Wang, Bian, & Wang, 2016). Its planting area and total output yield are both ranked first in the world according to FAO (2019). Drying is an important step in the processing of corn products as it can preserve the nutrients and prevent the growth of microorganisms (Moradi, Azizi, Niakousari, Kamgar, & Mousavi Khaneghah, 2020). Atmospheric drying and hot air drying are deemed as the commonly used traditional methods for Jian-Wu Dai author contributed equally to this study.

show abstract

Continuous and intermittent microwave‐vacuum drying of apple: Drying kinetics, protein, mineral content, and color

Cited by 20 publications

References 35 publications

Experimental Study and Mathematical Modeling of Convective Thin-Layer Drying of Apple Slices

Experimental Study and Mathematical Modeling of Convective Thin-Layer Drying of Apple Slices

Drying of mangoes (Mangifera indica L. cv. Palmer) at changeable temperature conditions—Effects on energy consumption and quality of the dehydrated fruit

Influence of pulsed vacuum drying on drying kinetics and nutritional value of corn kernels

Contact Info

Product

Resources

About