Intermittent Microwave-Vacuum Drying Effects on Pears

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

doi:10.31883/pjfns-2019-0010

Cited by 16 publications

(6 citation statements)

References 33 publications

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“…As anticipated, the specific energy consumption value decreased by augmenting the microwave power owing to the elevated temperature and gradient in heat transfer among the samples and air in the drying chamber. This finding was in agreement with the reported literature by various authors with respect to microwave vacuum drying of different agricultural and food products (Jha et al., 2021; Shu et al., 2020; Taskin et al., 2019). SEC for the chosen level of range of MW power and vacuum was attained around 12.82–28.92 kWh/kg.…”

Section: Resultssupporting

confidence: 93%

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Rifna

Dwivedi

2022

Food Processing Preservation

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Microwave vacuum drying of pomegranate peel was studied through this work and the drying process was modeled with the aid of response surface methodology (RSM) and artificial neural network (ANN) method. The drying experimental runs were performed on varied ranges of microwave power (175, 330, and 485 W) and vacuum pressure (10, 15, and 20 kPa) using a face-centered composite design. The influence of process parameters on five target responses, namely: total hydrolysable tannin (THT), color change (ΔE), maximum temperature evolved (T max ), effective moisture diffusivity (D eff ), and specific energy consumption (SEC) were analyzed. For microwave power and vacuum, the optimal conditions attained with aid of RSM and ANN were 260 W, 15.59 kPa, and 287 W, 19 kPa, respectively. The THT retention, ΔE, T max , D eff , SEC determined with RSM and ANN optimized values were 78.51 mg TAE/g of DW, 13.48, 67.02°C, 3.38 × 10 −6 m 2 /s, 20.02 kWh/kg and 90.32 ± 0.35 mg TAE/g of DW, 12.488, 64.83°C, 5.64 × 10 −6 m 2 /s, 20.01 ± 0.33 kWh/kg, respectively. The influence analysis explained that pomegranate peel dried at optimized ANN conditions of microwave power 287 W and vacuum 19 kPa possessed improved physicochemical properties and was efficient in terms of energy consumption compared to peel dried using RSM suggested conditions. Furthermore, the major criterion for evaluation between RSM and ANN tools in this study was the goodness of fit. The value for R 2 produced via RSM varied between 0.8354 and 0.9870, whereas subsequent R 2 in the case of ANN was considerably greater, varying between 0.9213 and 0.9956. The mean square error value displayed the minimum value in the case of ANN compared to the RSM model. These signified rather greater exactness and predictive capability of the ANN tool. Fourier transform infrared analysis established the existence of peaks between 3,308.92 and 908.89 cm −1 and high-performance liquid chromatography showed that pomegranate peel produced using microwave vacuum drying contains a good amount of gallic acid and tannic acid derivative compounds. Scanning electron microscopy elucidated that the combined microwave vacuum effect resulted in the formation of bigger pores on the peel surface ensuing in elevated extraction of THT at reduced energy consumption.

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Section: Resultssupporting

confidence: 93%

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Rifna

Dwivedi

2022

Food Processing Preservation

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“…While considering the drying kinetics during vacuum-microwave drying, it can be seen that application of VMD reduced the time of drying by 91% in the case of VMD125 compared to CD-VD. Moreover, the higher power of magnetrons during drying resulted in more intense evaporation and further reduced the drying time from 128 at 125 W to 28 at 500 W. This is consistent with previous studies on sour cherries [ 45 ] and pears [ 46 ]. This can be explained by volumetric heating and temperatures generated during drying.…”

Section: Resultssupporting

confidence: 90%

The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic

et al. 2023

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Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC50 = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).

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“…This was due to the volumetric heating occurring during VMD that sped up the process by increasing the temperature inside of the sample [41,42]. As a result, samples treated by VMD at 480 W were dried 21 times faster when compared to CD at 50 • C. Furthermore, the power of magnetrons during VMD influenced water removal and resulted in shorter processing times when higher powers were applied [43]; namely, an increase from 240 W to 480 W decreased the time of drying by 72 min (reduction from 112 to 40 min for VMD at 240 W and VMD at 480 W, respectively).…”

Section: Drying Methodsmentioning

confidence: 99%

Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)

Kwaśnica

Pachura

Masztalerz

et al. 2020

Foods

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Flowers of hemp (Cannabis sativa L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products. Seven variants of hemp flower drying, including convection drying (CD), vacuum–microwave drying (VMD), and combined drying consisting of convective pre-drying followed by vacuum–microwave finishing drying (CPD-VMFD) were checked in this study. For each process, we applied the two-term model. Dried material was submitted to color and chromatographical assessments. Analyses of obtained essential oil showed the presence of 93 volatile compounds, predominantly β-myrcene, limonene, and β-(E)-caryophyllene, as well as α-humulene. Application of 240 W during VMD and 50 °C during CD gave the highest retention of aroma compounds, amounting to 85 and 76%, respectively, but with huge color changes. Additionally, sensory analysis proved that drying with a microwave power of 240 W provides a product most similar to fresh material.

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Intermittent Microwave-Vacuum Drying Effects on Pears

Cited by 16 publications

References 33 publications

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic

Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)

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