Microwave and blanch‐assisted drying of white yam (<i>Dioscorea rotundata</i>)

Abano, Ernest Ekow; Amoah, Robert Sarpong

doi:10.1002/fsn3.249

Cited by 15 publications

(23 citation statements)

References 33 publications

(24 reference statements)

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“…Hence, the samples blanched in microwaves for 3 min recorded lower final moisture content than the untreated samples. This observation corroborates with the findings Abano and Amoah (2015), who reported that as microwave pretreatment time increased from 1 to 5 min, moisture removal also increased during microwave assisted drying of white yam. where MB time is microwave blanching time (min) and BSS ratio is brine solution to sample ratio.…”

Section: Analysis Of Data and Process Optimizationsupporting

confidence: 92%

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Delfiya

Mohapatra

Kotwaliwale

et al. 2017

J Food Process Preserv

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The effect of microwave blanching time (0–3 min), followed by dipping in brine solution (sample to solution ratio 0–4) prior to drying of carrot slices and shreds in solar‐biomass hybrid dryer on the final moisture content of the samples, drying rate, rehydration ratio, color change, textural firmness change, and beta carotene content was studied using two‐factor 3 level factorial design. Pretreatment parameters were optimized using response surface methodology. As the microwave blanching time increased, there was an increase in the drying rate, rehydration ratio, and beta carotene content, with minimum changes in textural firmness, color, and final moisture content. Increase in brine solution to sample ratio impacted the drying rate and beta‐carotene content in the samples, positively. Microwave blanching time of 3 min and brine solution to sample ratio of 2 were found to be the optimum pretreatment parameters for drying of carrot slices and shreds. Practical applications Solar energy is abundantly available in tropical countries like India and this renewable energy can be utilized to preserve food materials, economically. Carrots being seasonal in nature require be drying and preserving for further use during off seasons, and potential of a solar‐biomass hybrid dryer can be tapped to reduce the energy requirement for a high energy requiring processing operation like drying. The study recommends pretreatments to carrot slices and shreds like dry microwave blanching, followed by brine solution dipping of carrot slices and shreds for better quality in terms of faster moisture removal leading to lower drying period, beta‐carotene retention, better rehydration characteristics as compared to control samples, where no such pretreatments were given. This recommendation can be very well be utilized to reduce the energy demand in food processing industry.

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Section: Analysis Of Data and Process Optimizationsupporting

confidence: 92%

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Delfiya

Mohapatra

Kotwaliwale

et al. 2017

J Food Process Preserv

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“…Microwave pretreated samples were transferred to a hot air cabinet dryer (GENLAB Oven, Model SDO225, 240 AC 1PH, 540 × 920 × 440 mm, 2 kW) set at temperature of 70°C and air circulation of 0.5 m/s. This temperature was chosen based on previous optimization studies [ 14 ]. The dryer was run idle for 1 hr earlier to the drying experiment.…”

Section: Methodsmentioning

confidence: 99%

“…A method previously reported by [ 14 ] was used to evaluate the nonenzymatic browning of the dried mango slices. The extent of browning was measured as absorbance at 440 nm.…”

Section: Methodsmentioning

confidence: 99%

“…Microwave offers advantages that have been employed prior to or with conventional drying in food processing technologies. Several researchers have provided strong evidence that microwave-assisted drying is ideal for fruits and vegetables [ 10 – 14 ], which speed up drying process, increase mass transfer, and produce good quality products. Therefore, in this present work, the effect of microwave power and time as pretreatment to convective air-drying of mango slices was investigated.…”

Section: Introductionmentioning

confidence: 99%

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Kinetics and Quality of Microwave-Assisted Drying of Mango (Mangifera indica)

Abano

2016

International Journal of Food Science

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The effect of microwave-assisted convective air-drying on the drying kinetics and quality of mango was evaluated. Both microwave power and pretreatment time were significant factors but the effect of power was more profound. Increase in microwave power and pretreatment time had a positive effect on drying time. The nonenzymatic browning index of the fresh samples increased from 0.29 to 0.60 while the ascorbic acid content decreased with increase in microwave power and time from 3.84 mg/100g to 1.67 mg/100g. The effective moisture diffusivity varied from 1.45 × 10−9 to 2.13 × 10−9 m2/s for microwave power range of 300-600 W for 2 to 4 minutes of pretreatment. The Arrhenius type power-dependent activation energy was found to be in the range of 8.58–17.48 W/mm. The fitting of commonly used drying models to the drying data showed the Midilli et al. model as the best. Microwave power of 300 W and pretreatment time of 4 minutes emerged as the optimum conditions prior to air-drying at 7°C. At this ideal condition, the energy savings as a result of microwave application was approximately 30%. Therefore, microwave-assisted drying should be considered for improved heat and mass transfer processes during drying to produce dried mangoes with better quality.

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“…The moisture ratio of the controlled and pretreated bitter gourd samples dried at three different temperatures are shown in Fig 1- respectively. This is due to the penetration of electromagnetic waves altering the cell wall structure and forming the pores in the tisssues thus enabling increased water diffusion from interior to surface during drying (Abano & Amoah, 2015). Ethyl oleate (EO) treatment further decreased the drying time significantly (P<0.05) to 230, 170 and 130 min dried at 50, 60 and 70ºC respectively.…”

Section: Effects Of Pretreatments On Moisture Ratio Of Bitter Gourdmentioning

confidence: 99%

Effect of Ethyl Oleate Treatment on Drying of Bitter Gourd

Srimagal¹,

Mishra²,

Pradhan³

2016

2016 ASABE International Meeting

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Bitter gourd (Momordica charantia L.) is famous for its nutritional and medicinal value and is widely recommended in daily diet. Despite of many advantages, it has not been explored to its potential because of its bitter taste. Proper processing and value addition options of this vegetable is necessary. Drying with appropriate pre-treatments can extend the shelf life and availability of the product for consumption throughout the year. Chemical treatment has been used to improve drying characteristics of many vegetables. The bitter gourd samples were treated with ethyl oleate and subsequently blanched under microwave and tray dried. The drying time could be decreased from 150 to 110min by ethyl oleate treatment and microwave blanching. The effective diffusivity increased from 8.92 x10-8 to 9.73x10-8. The rehydration ratio also improved from 4.88 to 5.21. It also decreased the shrinkage ratio while drying. Ethyl oleate treatment followed by microwave blanching can improve the drying characteristics and quality of bitter gourd for better consumer acceptance and storability.

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Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)

Cited by 15 publications

References 33 publications

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Kinetics and Quality of Microwave-Assisted Drying of Mango (Mangifera indica)

Effect of Ethyl Oleate Treatment on Drying of Bitter Gourd

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