Microwave Drying Characteristics of Sliced Radish

Orikasa, Takahiro; Shibata, Takashi; Nei, Daisuke; Roy, Poritosh; Nakamura, Nobutaka; Shiina, Takeo; Tagawa, Akio

doi:10.3136/nskkk.55.350

Cited by 6 publications

(2 citation statements)

References 13 publications

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“…Hot air drying is widely used to dry fruits and vegetables, such as apple [1,2], potato [3], tomato [4], and kiwifruit [4]. Recently, microwave drying has been applied to a number of agricultural products, such as banana [5], kiwifruit [6], spinach and sliced radish [7], because it shortens the drying time and minimizes the reduction in quality of the final product [8,9]. Furthermore, microwave drying has several advantages, including the development of desirable characteristics in dry products due to the increased temperature in the center of the material [10] and the more effective distribution of heat throughout the material [11].…”

Section: Introductionmentioning

confidence: 99%

Impact of Microwave Drying on the Quality Attributes of Okra Fruit

Tagawaa¹

2012

J Food Process Technol

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Drying constant during falling rate period (h-1) calculated by diffusion equation; k 1 : Drying constant during falling rate period (h-1) calculated by Lewis' equation; k 2 : Coefficient of browning rate (h-1); k': Coefficient of decomposition rate; L: Characteristic length (m); M: Moisture content (d.b. decimal); M e : Equilibrium moisture content (d.b. decimal); M exp,i : i th experimentally observed moisture content; M pre,i : i th predicted moisture content; m a : Measured value of ascorbic acid (mg• L-1

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Section: Introductionmentioning

confidence: 99%

Impact of Microwave Drying on the Quality Attributes of Okra Fruit

Tagawaa¹

2012

J Food Process Technol

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“…Hot air drying is the most common method which was using to dry fruits and vegetables, such as apple, potato and kiwifruit [3,4] until recent years. Recently, microwave drying method has been applied to various number of agricultural products [5,6].There are many published paper and reports that introduced microwave heating, they are showing promising potential of microwave power in food manufacturing processes such as tempering, drying, heating, baking, , blanching and pasteurization [7,8]. The objectives of this study were: (a) Calculation of moisture content and drying rate during drying process.…”

Section: Introductionmentioning

confidence: 99%

Calculation of Moisture Content and Drying Rate during Microwave Drying

Moghanaki

Khoshandam

Mirhaj

2013

AMM

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Convectional dryerswork at high temperature and usually lead to loss of quality for sensitivebiomaterial products (especially in nutrition). In this way the researchersfound the microwave power more effective and suitable for drying processes. Someof microwave drying advantages include the following: short drying time, highquality of product, low operating temperature, flexibility in producing widerange of products and easier process controlling. The article calculated themoisture content and drying rate during drying process. Microwave power, holdertray speed, dimension of samples, irradiation time were considered; under theseconditions experiments were done and the results show that microwave method hasmore advantages as comparing with convectional methods.

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Production of dried tomato powder with a high concentration of functional components and nutrients

Nishizono,

Castro Issasi,

N. Agutaya

et al. 2023

JAA

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The use of conventional drying methods for dehydrating vegetables and fruits with high sugar, amino acid, and moisture content is not feasible. Under extreme conditions, drying reduces the amount of functional ingredients present in these vegetables and fruits. Recently, there has been an increasing demand for powdered tomatoes because of their nutritional and functional components. This study aimed to evaluate tomato drying under normal pressure and low-temperature conditions, to efficiently reduce water content without compromising on product quality. A convection dryer, most widely used in food factories, was used in this study. This equipment uses a low temperature zone not normally used for drying, and processes the raw material to increase the drying area for rapid drying. The proposed method was validated by comparing the moisture and functional component contents, and the antioxidant activity of the dried product with those of the dried product obtained via freeze-drying. The results suggest that the proposed low-temperature drying method can produce functional dried food at food processing sites faster than using freeze-drying, with a residual rate of functional ingredients exceeding 90 %. Thus, low-temperature drying can be used as a simple and cost-effective method for the production of uniform dry tomato powder.

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Microwave Drying Characteristics of Sliced Radish

Cited by 6 publications

References 13 publications

Impact of Microwave Drying on the Quality Attributes of Okra Fruit

Impact of Microwave Drying on the Quality Attributes of Okra Fruit

Calculation of Moisture Content and Drying Rate during Microwave Drying

Production of dried tomato powder with a high concentration of functional components and nutrients

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