Microwave Heat Treatment of Spinach: Drying Kinetics and Effective Moisture Diffusivity

Dadali, Goekce; Demırhan, Elçin; Özbek, Belma

doi:10.1080/07373930701590954

Cited by 78 publications

(63 citation statements)

References 48 publications

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“…Alibas Ozkan et al (2007) also found a marked decline in drying time of spinach leaves, with the drying time obtained using 90W power being 13.81 times longer than the process using 1000W power. Dadali, Demirhan, and Ozbek (2007a) reported that drying time of spinach leaves was reduced by 80.55% when a microwave power of 900W was used instead of 180W. Sharada (2013) found the drying time of spinach leaves to be 2.86 times longer at 90W power level compared with 350W.…”

Section: Drying Curvesmentioning

confidence: 99%

“…Singh et al (2014) reported that a reduction in moisture content in amaranth leaves from 87.4 to 5.1% (wb) after 450 min of drying in a greenhouse-type solar dryer. Research work done on the microwave drying of spinach leaves also revealed that microwave power level had an important effect on moisture reduction, with higher moisture reduction at higher power levels (Alibas Ozkan et al, 2007;Dadali et al, 2007a;Sharada, 2013). For the microwave-drying of basil leaves, Seyedabadi (2015) noted that increasing microwave power increases the thermal gradient in the samples and thus increases evaporation rate, which results in faster drying.…”

Section: Drying Curvesmentioning

confidence: 99%

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Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves

Mujaffar

Loy

2016

JFR

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The effect of microwave power level (200, 500, 700 and 1000W) on the drying behaviour of amaranth (Amaranthus dubius) leaves was investigated. Higher microwave power levels effected faster drying and there was an increase in drying rate constant (k) as microwave power level increased from 200 to 1000W and an increase in diffusivity (D eff ) values from 3.04 x 10 -10 to 2.82 x 10 -9 m 2 /s. Leaves dried at 1000W power level however showed noticeable scorching after 540s of drying. Drying at the lower microwave power levels occurred in the constant and falling rate period, while at the higher power levels drying occurred in the falling rate period after an initial warm-up phase. Amaranth leaves could be dried at 700W power from an initial moisture content of 6.00 g H 2 O/g DM (85.7% wb) to 0.08 g H 2 O/g DM (7.6% wb) in 11.5 min. Overall, of the twenty-two thin layer models applied to the MR data, the Alibas model gave the best fit in terms of both the root mean square error (RMSE) and the chi-square statistic ( 2 ).

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Section: Drying Curvesmentioning

confidence: 99%

Section: Drying Curvesmentioning

confidence: 99%

Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves

Mujaffar

Loy

2016

JFR

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“…Moreover, in the equation, a positive (+) and a negative (-) values indicated the formation and degradation of any quality parameter, respectively [24].…”

Section: Color Kineticsmentioning

confidence: 99%

“…By integrating Eq. (7), the zero order equation, the first order equation and the combined kinetic models equation could be derived as [24]:…”

Section: Color Kineticsmentioning

confidence: 99%

Effect of Pre-treatment Methods on the Color Changes during Drying of Red Chilli (Capsicum frutescensL.)

Saengrayap

Boonlap

Boonsorn

2016

MATEC Web of Conferences

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Abstract. Chilli was dried using conventional tray dryer with 3 different drying conditions, i.e., 60°C, 80°C and 2-stage drying (80°C and 60°C). The effects of pre-treatment methods were evaluated by soaking chilli in pre-treatment solutions prior to drying. In terms of drying characteristics, the drying time found to be shortest at 80°C. It was also found that the drying rate of pre-treated chilli increased compared with non-treated one. The modified Page's model was suitable for describing drying characteristics at all conditions (R 2 =0.97-0.99). Furthermore, the color change during drying was investigated using image analysis methods. It was found that the pre-treatment methods prevented the color change. The combined kinetic model was the best model for predicting the change of color during drying (R 2 =0.98-0.99). A pre-treated chilli soaking in a mixed solution of 0.3% (w/w) Na2S2O5 and 1% (w/w) CaCl2 showed the better quality. In addition, the combined kinetics model could describe the change of L* a* and b* values in all conditions.

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“…The dependence of the kinetic rate constant on the ratio of microwave output power to sample amount was represented with an exponential equation (20) given by Dadali et al (2007):…”

Section: Estimation Of Activation Energymentioning

confidence: 99%

Microwave Drying of Sawdust for Pellet Production: Kinetic Study under Batch Mode

Bhattarai¹,

Oh²,

Choi³

et al. 2012

Journal of Biosystems Engineering

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Purpose: Drying characteristics of sawdust was studied under batch mode using lab scale microwave dryer. The objective of this study was to investigate the effect of material load and microwave output power on drying characteristics of sawdust. Methods: Material load and microwave output power were varied from 23 to 186 g and 530 to 370 W respectively. Different kinetic models were tested to fit the drying rates of sawdust. Similarly, the activation energy was calculated by employing the Arrhenius equation. Results: The drying efficiency increased considerably, whereas the specific energy consumption significantly decreased with increase in material load and microwave output power. The cumulative energy efficiency increased by 9%, and the specific energy consumption decreased by 8% when the material load was increased from 23 to 186 g. The effective diffusivity increased with decrease in material load and increase in microwave output power. The previously published model gave the best fit for data points with R 2 and RMSE values of 0.999 and 0.01, respectively. Conclusions: The data obtained from this study could be used as a basis for modeling of large scale industrial microwave dryers for the pellet production. Keywords

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Microwave Heat Treatment of Spinach: Drying Kinetics and Effective Moisture Diffusivity

Cited by 78 publications

References 48 publications

Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves

Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves

Effect of Pre-treatment Methods on the Color Changes during Drying of Red Chilli (Capsicum frutescensL.)

Microwave Drying of Sawdust for Pellet Production: Kinetic Study under Batch Mode

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