Drying characteristics of zucchini and empirical modeling of its drying process

Abstract

The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.

Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)

“…When the results are examined, the effective diffusion coefficient increased approximately 2 times by increasing the microwave power from 231 to 805 W. This is thought to be due to the increased temperature depending on the power applied. Kutlu and Isci (2017) and Dehghannya et al (2018) also reported an increased effective diffusion coefficient with increasing microwave power.…”

Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling

“…Based on these parameters, Midilli and Kucuk, Parabolic and Page models generally demonstrated excellent performance in characterizing the drying process of the zucchini samples due to high R 2 values and low chi-square and RMSE values compared to the other models across all drying experiments. Kutlu and İsci (2017) reported that Midilli and Wang and Sing models gave the prediction performance to estimate the moisture ratio of convective dried zucchini slices. Fahimi et al, (2014) 4.20 x 10 -10 5.58 x 10 -7…”

Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (Capsicum Spp)

“…The diffusion coefficient and activation energy were used to improve drying conditions since they are among the main parameters influencing the water transfer from the food to the texture. These two parameters are calculated using the equation given by Guiné et al (2011) and Kutltu and Isci (2017):…”

“…The transfer of heat from the air to the product to be dried is associated with a transfer of mass; transfer of water vapor from product to the air. Many mathematical models have been used to describe the drying process of agricultural material such as Diffusion approach, Modified Hendrson-Pabis, Logarithmic, Two Trem, Hii Law & Cloke, Verma…etc (Di Scala and Crapiste, 2008;Guiné et al, 2011;Onwude et al, 2016;Kutltu and Isci, 2017). Barika region, where we collected the pepper samples, is located in the east of Algeria.…”