Microwave drying behaviour of tomato slices

Çelen, Soner; Kahveci, Kamil

doi:10.17221/30/2012-cjfs

Cited by 24 publications

(18 citation statements)

References 25 publications

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“…Obviously, it could also be said that the drying rate decreases continuously with decreasing the moisture content or growing drying time. The results of decrement percentages in moisture content and drying rate were consistent with observations made by different researchers on drying various agricultural products and by-products (Al-Harahsheha et al, 2009;Celen and Kahveci 2013;Shafiq Alam et al, 2013;Veerachandra et al, 2013;Sharma and Yadav 2017).…”

Section: Resultssupporting

confidence: 89%

Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

Ibrahim¹,

El-Iraqi²,

Osman³

et al. 2017

Journal of Soil Sciences and Agricultural Engineering

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Processing tomatoes into industrial products leave behind large amounts of by-products. These by-products of tomato processing are attractive sources of high nutritional valuable components. Accordingly, the current research work aims to produce tomato pomace powder as a nutritional valuable material. Tomatoes were juiced, and the remaining pomace were further dried by various drying methods i.e., mechanical dryer at different air temperatures and velocities (60, 80 and 100 °C at 1, 1.5 and 2 m/s), oven drying (60, 80 and 100 °C) and microwave drying at different powers (200, 400, 600 and 800 W). The obtained results showed that the moisture content of the by-product decreases with growing temperature, velocity and microwave power. Dried tomato pomace samples were evaluated for quality attributes, viz. microbial activity, color, and chemical compounds (moisture content, dry matter, Ash, carbohydrate, protein, fat and total carotenoids). Drying process caused a considerable decrement in total microbial counts of tomato pomace samples (the best value was 1.9×10 3 cfu.ml-1) at mechanical dryer (100 °C and 2 m/s). In conclusion, using the mechanical drying method at 100 °C achieved the best results of minimum value of microbial load, minimum change in color parameters and higher total carotenoids for dried samples although the drying time is greater than the microwave method. Hence, these drying methods were applied to optimize the drying conditions in order to valorization by-products of tomatoes. Therefore, the authors recommended using a large scale of mechanical dryer for tomato pomace drying at the optimum operational condition mentioned above.

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Section: Resultssupporting

confidence: 89%

Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

Ibrahim¹,

El-Iraqi²,

Osman³

et al. 2017

Journal of Soil Sciences and Agricultural Engineering

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“…These findings are in agreement with Çelen and Kahveci [4], Doymaz et al [5] and Horuz and Maskan [9] .…”

Section: Mass Transfer Kineticssupporting

confidence: 91%

Microwave Drying of Apple Cubes — Effect of the Osmotic Pre-treatment and Comparison with Hot Air Drying

Assis¹,

Morais²,

Morais³

2017

AFSE

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Abstract. The aim of the present work was to study the effects of the osmotic dehydration (OD) on the mass transfer kinetics of the microwave drying (MWD) and some quality parameters of apple cubes. The fit of several mathematical models was tested to describe the drying. A comparison between MWD and hot air drying (HAD) was performed. Apple cubes were osmotically treated with 60ºBrix sucrose or sorbitol solutions at 60ºC and dried at a microwave power between 160 and 850 W. Overall, the increase of the microwave power from 160 to 500 W resulted in an increase of the water loss rate, shown by the A parameter of modified Page's model, of 123 and 155% for samples osmotically dehydrated with sucrose and sorbitol solutions, respectively. The OD tends to increase the drying rate, but the osmotic agent used did not have any effect. The modified Page's model described well the drying kinetics and MWD was faster than HAD. The water activity of the osmotically dehydrated product was reduced to below 0.4 after MWD at 500 W. The MWD of control samples resulted in a loss of 39% and 28% of the total phenolic content and the antioxidant activity, respectively. For osmotically dehydrated samples, a loss of around 75% was observed for both these quality parameters after the osmotic treatment.

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“…Wholly matured and healthy fruits of "Deveci" pears were selected for this study and were stored before drying at 4±0.5°C for a day. The initial moisture content of fresh samples was determined by oven drying (ED115; Binder, Tuttlingen, Germany) at 105°C [Celen & Kahveci, 2013] and was found to be 5.67 (g water/g dry matter). The samples were dried until the fi nal moisture content of 0.1 (g water/g dry matter).…”

Section: Drying Experimentsmentioning

confidence: 99%

Intermittent Microwave-Vacuum Drying Effects on Pears

Taşkın

Polat

İzli

et al. 2019

Pol. J. Food Nutr. Sci.

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In the present study, the effects of intermittent microwave-vacuum drying on the "Deveci" pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specifi c energy and microstructure were investigated. According to the drying treatments, increased microwave power (100 and 200 W) and vacuum (200 and 400 mmHg) applications provided higher drying rates and protein content. Dried pear samples had a higher mineral content than fresh samples because of the increasing dry matter content. At the higher vacuum level experiments, the energy consumption reduced and the rehydration ratio increased. Moreover, the higher microwave power caused a decrease of the L* (lightness) value. However, a regular pore size and pore distribution in all drying experiments were observed in the microstructures of microwave-vacuum-dried samples.

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Microwave drying behaviour of tomato slices

Cited by 24 publications

References 25 publications

Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

Microwave Drying of Apple Cubes — Effect of the Osmotic Pre-treatment and Comparison with Hot Air Drying

Intermittent Microwave-Vacuum Drying Effects on Pears

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