Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

Soysal, Yurtsever; Ayhan, Zehra; Eştürk, Okan; Arikan, Mehmet Fatih

doi:10.1016/j.biosystemseng.2009.05.010

Cited by 160 publications

(91 citation statements)

References 34 publications

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“…The drying time decreased with the increase in drying air temperature at the same level of PR. Similar drying curves were reported for intermittent and continuous microwave-convective air drying of red pepper (Soysal et al 2009). The drying times of dill leaves to fell 0.10 kg [H 2 O] kg -1 [DM] moisture content were 47 to 89.3% shorter in continuous microwave-convective air drying compared to intermittent microwave-convective air drying applications depending on drying conditions.…”

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confidence: 71%

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Drying Properties and Quality Parameters of Dill Dried with Intermittent and Continuous Microwave-convective Air Treatments

Okan;SOYSAL¹

2010

Tarım Bilimleri Dergisi

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In this study, influence of various microwave-convective air drying applications on drying kinetics, color and sensory quality of dill leaves (Anethum graveolens L.) were investigated. In general, increasing the drying air temperature decreased the drying time, and increased the drying rate. Increasing microwave pulse ratio increased the drying time. Page, Logarithmic, Midilli et al, Wang & Singh and Logistic models were fitted to drying data and the Page model was found to satisfactorily describe the microwave-convective air drying curves of dill leaves. Comparing to the fresh dill, lightness (L*), greenness (-a*) and yellowness (+b*) decreased for all drying applications. The deviation from fresh product color (∆E*) increased as pulse ratio increased and drying air temperature decreased. Considering the product quality, continuous microwave-convective air drying combinations gave better results than intermittent microwave-convective air drying in terms of color and sensory evaluation results. ÖZETBu çalışmada, farklı mikrodalga-taşınım sıcak hava kurutma uygulamalarının dereotu yapraklarının (Anethum graveolens) kuruma kinetiği, renk kalitesi ve duyusal kalitesi üzerine etkileri araştırılmıştır. Kurutma işleminde uygulanan hava sıcaklığı arttıkça kuruma süresi kısalmış, kuruma hızı ise artmış ve kesiklilik oranı arttıkça kuruma süresi uzamıştır. Deneysel olarak elde edilen kuruma eğrileri Page, Logarithmic, Midilli et al, Wang & Singh ve Logistic eşitlikleri kullanılarak modellenmiştir. Dereotu yapraklarının mikrodalga-taşınım hava kuruma eğrilerinin matematiksel olarak ifade edilmesinde Page modeli tatmin edici bulunmuştur. Taze ürünle kıyaslandığında, mikrodalga-taşınım hava ile kurutulan ürünlerin tamamında renk parlaklığı (L*), renk yeşilliği (-a*) ve renk sarılığı (+b*) azalmıştır. Mikrodalga kesiklilik oranı arttıkça ve kullanılan hava sıcaklığı düştükçe taze ürün renginden sapma (∆E*) artmıştır. Renk ve duyusal değerlendirme sonuçlarına göre ürün kalitesi dikkate alındığında, sürekli mikrodalgataşınım hava kurutma uygulamaları kesikli mikrodalga-taşınım hava uygulamalarına göre daha iyi sonuç vermiştir.

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confidence: 71%

“…Continuous and intermittent microwave drying was carried out in a custom designed and fabricated microwave-convective air drying system (Soysal et al 2009) (Figure 1). The power of microwave oven has been determined as 597.20 ± 6.89 W by using IMPI 2-liter test (Buffler 1993).…”

Section: Drying Experimentsmentioning

confidence: 99%

Drying Properties and Quality Parameters of Dill Dried with Intermittent and Continuous Microwave-convective Air Treatments

Okan;SOYSAL¹

2010

Tarım Bilimleri Dergisi

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“…This methods have been reported and can change undesirable physical and chemical properties of product [19,20]. It can be resulted that drying cause the loss of some nutritional and other quality factors [21]. Absolutely, the spice level of dried chili is important characteristics for consumer acceptance.…”

Section: Introductionmentioning

confidence: 99%

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

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“…Convective vacuum-microwave drying can reduce the processing time because of large vapor pressure differential between the core and the surface of the dried material which allows rapid removal of internal moisture, whereas microwaves stimulate vibration of water (resulting in internal heat generation) by penetrating through the entire samples. According to Soysal et al (2009), the use of microwave alone in drying is Presence of sugars increased firmness Tregunno and Goff (1996) known to yield a low-quality product. Therefore, microwave is often combined with other drying method.…”

Section: Introductionmentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

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Apple cubes of 15 mm were dried naturally without adding any chemical preservative using various drying methods namely intermittent hot air-dehumidified air drying with cyclic temperature profile and step-up temperature profile, heat-pump-assisted (HP) drying, convective vacuum-microwave (C/VM) drying, and heat pump vacuum-microwave (HP/VM) drying. The drying kinetics of apple samples dehydrated by different methods was divided into characteristic drying periods and fitted with empirical models, which gave high value of determination coefficient. The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time). The drying time was affected by effective diffusivity ranging from 3.522×10 −8 to 1.431×10 −6 m 2 /min depending on the drying technique used. It was found that combined drying which apply vacuum microwave (C/VM, HP/VM) gave the lowest values in hardness and chewiness. In addition, HP/VM drying gave the highest retained total polyphenol content, antioxidant activity, and the best appearance quality.

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Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

Cited by 160 publications

References 34 publications

Drying Properties and Quality Parameters of Dill Dried with Intermittent and Continuous Microwave-convective Air Treatments

Drying Properties and Quality Parameters of Dill Dried with Intermittent and Continuous Microwave-convective Air Treatments

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

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