Microwave- and ultrasound-assisted convective drying of raspberries: Drying kinetics and microstructural changes

Szadzińska, Justyna; Łechtańska, Joanna; Pashminehazar, Reihaneh; Kharaghani, Abdolreza; Tsotsas, Evangelos

doi:10.1080/07373937.2018.1433199

Cited by 85 publications

(44 citation statements)

References 57 publications

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“…The values of SEC are in agreement with the reported values for raspberries from 96.75 to 214.77 kWh/kg in ultrasound pre‐treatment and combined convective‐microwave drying (Kowalski et al, ), for basil leave drying from 36.09 to 52.59 MJ/kg in MIC–CON with US pre‐treatment at different frequencies (21 and 35 kHz) and variable time (20 and 30 min) (Sledz et al, ), and for raspberries, highest SEC (0.8 MJ/g) at convective dryer and lowest SEC (0.37 MJ/g) at combined convective microwave with ultrasound pre‐treatment 200W (Szadzinska et al, ).…”

Section: Resultssupporting

confidence: 90%

“…Szadzinska et al () showed that raspberries in convection dryer with the ultrasound pre‐treatment at the power of 200 W had the highest rate of shrinkage and the lowest rate was in a convection‐microwave dryer with a 200W ultrasonic pre‐treatment. Moreover, Dehghannya, Bozorghi, and Heshmati () showed that the highest shrinkage took place for drying potatoes in a dryer with concentration of osmotic solution and the lowest belonged to the microwave dryer.…”

Section: Resultsmentioning

confidence: 99%

“…Numerous studies have been conducted on drying agricultural products through microwave and convection dryers with ultrasound pre‐treatment apple (Mothibe, Zhang, Mujumdar, Wang, & Cheng, ), green pepper (Szadzinska et al, ), basil (Sledz, Wiktor, Nowacka, & Witrowa‐Rajchert, ), garlic (Tao et al, ), sweet potato (Lagnika et al, ), lemon (Deepika & Sutar, ) and raspberries (Szadzinska, Łechtańska, Pashminehazar, Kharaghani, & Tsotsas, ).…”

Section: Introductionmentioning

confidence: 99%

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The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

Abbaspour‐Gilandeh

Kaveh

Jahanbakhshi

2019

J Food Process Preserv

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In this study, the drying kinetics of walnuts was investigated including specific energy consumption (SEC), shrinkage, and walnut kernels' color in two dryers, namely ultrasonic‐convection (US‐CON) and ultrasonic‐microwave (US‐MIC). To carry out this study, walnut samples were dried at three MIC powers (270, 450, and 630 W), three input air temperatures (40, 55, and 70°C) and four duration of ultrasonic pre‐treatment (0 min (control sample), 10, 20, and 40 min). Fifteen mathematical models were used to describe the walnuts' moisture ratio. The results showed that the Midilli et al. model was the best model for describing the process of drying walnuts in US‐CON and US‐MIC dryers. Effective moisture diffusivity (Deff) values were calculated to be between 2.77 × 10–9 and 5.56 × 10–9 m2/s for the US‐CON dryer and 3.12 × 10–9 to 8.99 × 10–9 m2/s for the US‐MIC dryer. The lowest rates of color change were observed in the US‐MIC dryer at the lowest microwave power and the lowest duration of ultrasonic pre‐treatment. The lowest SEC for the US‐CON dryer was 19.52 kWh/kg, and it was 15.90 kWh/kg for the US‐MIC dryer. The highest rate of shrinkage was 14.21%, which was seen in the US‐CON dryer at the air temperature of 70°C and the duration of ultrasonic pre‐treatment of 40 min. According to the results, the best quality of walnut with the lowest changes of color and shrinkage in the microwave dryer was calculated at microwave power 270 W and control sample. Practical applications Drying foods and agricultural products using microwave dryers is a relatively cheap method and has attracted the attention of many researchers today. Also, numerous studies have been conducted on drying agricultural products through microwave and convection dryers with ultrasound pre‐treatment. The result of this study could be applied for gathering comprehensive information regarding the drying process (kinetic, Deff, Ea, and SEC) as well as the qualitative properties (color and shrinkage) of walnut kernels dried using the microwave and convective hot air dryers accompanied by ultrasound pre‐treatment.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

Abbaspour‐Gilandeh

Kaveh

Jahanbakhshi

2019

J Food Process Preserv

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“…Therefore, for using the advantages of these two sources of energy for drying, a lot of researchers combined them together. The some newest studies for evaluating the drying kinetic of apple slices (Horuz, Bozkurt, Karataş, & Maskan, ) and raspberries (Szadzinska, Lechtanska, Pashminehazar, Kharaghani, & Tsotsas, ) were done in the hybrid microwave‐hot air dryer for demonstrating its benefits rather than other drying methods.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetic and artificial neural network modeling of mushroom drying process in microwave‐hot air dryer

Amin

Behroozi‐Khazaei

Sharifian

2018

J Food Process Engineering

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Modeling of moisture content variation under variable microwave power in microwave‐hot air dryer is challenging. In this study, one static and one dynamic of ANN were investigated for modeling of whole mushroom drying process. The experiments were done in three levels of hot air temperature (23, 50, and 70 °C), three levels of microwave power density (MPD) (1.5, 2, and 2.5 W/g) and two statuses of microwave power during drying process (constant and variable). The results demonstrated that the two distinct falling rate periods were observed at low MPD with any air temperatures and power density status. The lowest specific energy consumption was found in 23 °C and 2.5 fixed MPD and lowest color deterioration found in 70 °C and 1.5 fixed MPD. The results also showed the 3–6–7–1 structure of dynamic model with 0.2179 RMSE and 0.9914 R values had better results than other structures and would be very suitable in a predictive control system for drying control. Practical applications Volumetric and high efficiency heating are the primary benefit of microwave drying and lot of industries and producers interest to use it. Also, modeling of drying kinetics and evaluating of product quality in each drying method provide valuable information to improve their drawbacks and recommend it for industry. Application of microwave technology in dehydration of mushroom can result in significant improvement in quality and energy consumption. On the other hand investigating a robust ANN model for predicting the moisture content helps to better prediction and control of microwave‐hot air dryer in industrial scale.

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“…Dehydration is one of the frequently used methods for raspberry preservation, and research studies are mainly focusing on the product quality . Convective drying is the most frequently used method for food drying .…”

Section: Introductionmentioning

confidence: 99%

Ranking and multicriteria decision making in optimization of raspberry convective drying processes

Stamenković

Radojčin

Pavkov

et al. 2020

Journal of Chemometrics

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Serbia is one of the leading producers and exporters of raspberry in the world, and considering the short shelf life of raspberry, the processing, storage, and transport are some of the main issues to be addressed. A comparative experiment was conducted in order to find the suitable process parameters for convective drying that may be considered as the alternatives to freeze‐drying, which is a widely used preservation method for raspberry even though it is a costly and energy‐consuming method. Twelve convective drying regimens were applied with a combination of three influencing factors: air temperature (60°C, 70°C, and 80°C), air rate (0.5 and 1.5 m·s−1), and stage of raspberry (fresh and frozen). The final product, a dried raspberry, was assessed for chemical, physical, and mechanical properties and rehydration capacity. Deep ranking analysis by power eigenvectors (DRAPE) and sum of ranking differences (SRD) were used to uncover the differences and similarities between the applied drying methods. SRD showed that convective drying of fresh raspberries proved to be more similar to freeze‐dried raspberries than convective drying of frozen ones. Fresh samples dried at 60 °C air temperature and 1.5 m·s−1 air flow proved to be the most similar to the reference freeze‐drying method. This convective regimen gives samples with the lowest color change, shrinkage, and shape deformation. With the mechanical and chemical properties of these samples being observed, statistical Duncan's test show that there is no significant difference (P < .05) in terms of hardness, shear force resistance, total phenolic, and total flavonoid preservation, compared with freeze‐dried samples. DRAPE gave similar results, but it added the variable importance in ranking as well, and total phenol reduction was defined as the most important variable. These results can help practitioners to develop cheaper and simpler drying methods that would replace the freeze‐drying but keep the same quality of the dried products.

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Microwave- and ultrasound-assisted convective drying of raspberries: Drying kinetics and microstructural changes

Cited by 85 publications

References 57 publications

The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

Drying kinetic and artificial neural network modeling of mushroom drying process in microwave‐hot air dryer

Ranking and multicriteria decision making in optimization of raspberry convective drying processes

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