Drying characteristics of zucchini slices under periodic infrared-microwave vacuum conditions

Chayjan, Reza Amiri; Dibagar, Nesa; Alaei, Behnam

doi:10.1007/s00231-017-2081-9

Cited by 20 publications

(12 citation statements)

References 36 publications

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“…The minimum dehydration time (15 ± 1 min) had the MW model of 3 mm of potato slice thickness, with the mass load of 0.38 kg m 2 , and the MW power levels 240 W. At the same time, the maximum value belonged to the potato slicess with the thickness of 9 mm, mass load 1.00 kg m 2 , and MW power levels of 80 W (685 ± 19 min). The mass transfer within the potato slices was more rapidly with the increasing MW levels because more heat was generated, creating a large vapor pressure difference between the center and the surface of the product due to characteristic MW heating [5][6][7]. The experimental results of dehydration time are in a correlation with the results by Darvishi et all.…”

Section: Resultssupporting

confidence: 53%

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Microwave dehydration of potato slices and assessment of energy efficiency

et al. 2021

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The dehydration parameters (thickness, mass load, and power level) statistically significantly (p<0.05) affect the microwave dehydration of potato slices. Potato slices with thicknesses of 3, 6, and 9 mm were dehydrated as monolayers at different mass loads (1.00, 0.63, and 0.38 kg m-2) and microwave power levels (80, 240 W). The optimal model of potato slices with a 3 mm thickness, 0.38 kg m-2 mass load, dehydrated on 240 W, had the shortest dehydration time (15 minutes), the most negligible energy consumption (0.064 kWh), and the most insignificant emission of carbon dioxide (0.063 kg). The model of potato slices of 9 mm slice thickness dehydrated on 240 W, with 0.38 kg m-2 mass load, showed the highest resistance to mass transfer (the maximum effective moisture diffusivity 1.1847 × 10-7 ± 2.6080 × 10-9 m2 s-1). The average activation energy for all models was determined to be 11.635 W g-1. The thinner potato slices showed better results in dehydration time and energy consumption and good moisture diffusivity.

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Section: Resultssupporting

confidence: 53%

“…In microwave dehydration methods (MW), the dehydration time is short due to quick energy absorption by water molecules, resulting in high dehydrating rates of the native food material [5,6]. During MW dehydration, the dry material bulk is heated volumetrically, resulting in a uniform and fast dehydration [7].…”

Section: Introductionmentioning

confidence: 99%

Microwave dehydration of potato slices and assessment of energy efficiency

et al. 2021

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“…A color shift was observed during the drying due to the biochemical reactions. The reaction rates are greatly influenced by the process conditions and the drying methods 42 . The surface color values of both dried and fresh Ganoderma slices were characterized by Chroma Meter Colorimeter established by Konica Minolta of Japan at room conditions.…”

Section: Color Evaluationmentioning

confidence: 99%

Comparison of the dried properties of Ganoderma lucidum produced by the convective dryer and infrared dryer

Naseri

Movagharnejad

Nanvakenari

2023

Preprint

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The Ganoderma Lucidum is known as a promising medicine that contains a high amount of antioxidants and calcium. The selection of appropriate drying process methods in food science has a chief role to reach the best final characteristics. This study was aimed to investigate the effects of air velocity and temperature in the convective dryer, sample distance, and infrared power in infrared dryers on the drying kinetics and quality of Ganoderma lucidum slices. In addition, Response Surface Methodology based on central composition design was used to optimize and analyze drying conditions. The ranges of temperature and air velocity were 40 to 60 C° and 0.5 to 1.5 m/s, respectively in the convective drying process while the range of distance and infrared power was 4 to 16 cm and 500 to 1500 W, respectively in the infrared drying process. It is worth mentioning that antioxidant and calcium contents were greatly enhanced during the drying procedures. Moreover, the values of the total color difference ranged between 8.21 and 19.66 for convective dryer and 8.14 and 28.85 for infrared dryer. A kinetic study indicated that dried samples by infrared dryer could rapidly reach equilibrium moisture content due to exposure to IR radiation. Consequently, the results indicated that the infrared dryer has better performance than the convective dryer regarding drying time, energy consumption, and amount of calcium and antioxidant.

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“…In order to protect vegetables against spoilage, reduce the loss of valuable properties, and allow the possibility of using them out of season, drying is used as one of the methods of food preservation. Thermal treatment aims at inactivating enzymes, reducing water activity, and inhibiting the growth of microorganisms [ 3 , 4 ]. Issues related to the use of pretreatments prior to the drying process to improve the drying properties are of interest to many researchers.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods

et al. 2021

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The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50, 60, and 70 °C) had on the physicochemical and quality properties of courgettes. Courgette slices were vacuum-impregnated (6 kPa) in freshly squeezed onion, kale, and onion and kale (50:50) juices with 3% NaCl solution (N). The application of vacuum impregnation (VI) with impregnating solutions from freshly squeezed onions and kale had a beneficial effect on the bioactive values of courgette. The highest contents of quercetin (41.84 μg/g d.m.) and carotenoids (276.04 μg/g d.m.) were found in courgette impregnated with onion juice after freeze drying. The highest values of lutein and zeaxanthin (216.42 μg/g d.m.) were recorded for courgette impregnated with kale juice and convective dried. By analysing the kinetics of convective drying, the best matching of the logistic model was found. Increasing the drying process temperature from 50 to 70 °C reduced the drying time from 15% to 36%, depending on the type of impregnating solution used. Water activity <0.6 was recorded for courgette dried by freezing, vacuum, and convection at 60 and 70 °C. Conclusions: The vacuum impregnation process and the impregnation solutions from freshly squeezed vegetables can be used to develop new snacks with high levels of bioactive compounds. The FD method is the most appropriate considering both the bioactive compounds content and the obtained colour and water activity.

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Drying characteristics of zucchini slices under periodic infrared-microwave vacuum conditions

Cited by 20 publications

References 36 publications

Microwave dehydration of potato slices and assessment of energy efficiency

Microwave dehydration of potato slices and assessment of energy efficiency

Comparison of the dried properties of Ganoderma lucidum produced by the convective dryer and infrared dryer

Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods

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