Microwave-Vacuum Drying of Cranberries: Part I. Energy Use and Efficiency

Yongsawatdigul, Jirawat; Gunasekaran, Sundaram

doi:10.1111/j.1745-4549.1996.tb00850.x

Cited by 148 publications

(76 citation statements)

References 8 publications

(3 reference statements)

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“…Prior to use the cranberries were thawed for one hour at room temperature water (approximately 20 ∘ C), following similar parameters to those already described for cranberries destined for OD [22]. Commercial grade sucrose (Lantic Sugar Ltd., Montreal, Qc, Canada) was used in conjunction with tap water for the osmotic solution, and the concentration was determined using a handheld refractometer (Model N2-E, ATAGO Company, Tokyo, Japan).…”

Section: Raw Materialsmentioning

confidence: 99%

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Wray

Ramaswamy

2013

International Journal of Microwave Science and Technology

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Microwave-osmotic dehydration of cranberries was evaluated under continuous �ow medium spray (MWODS) conditions aer some pretreatments. A central composite rotatable design was used with three input variables at �ve levels (temperature, 33 ∘ C-67 ∘ C; sucrose concentration, 33 ∘ B-67 ∘ B; and contact time, 5-55 min). Responses were moisture loss (ML), solids gain (SG), and weight reduction (WR) as well as color and texture parameters. e responses were related to process variables using response surface methodology and statistical analysis: each model was tested for lack of �t to assure nonsigni�cance (and each process variable was tested for signi�cance ( or . Temperature was found to have the most prominent effect as it was signi�cant with all drying (ML, SG, and WR) and quality (hardness and chewiness) parameters, while contact time was found to be signi�cant with ML and WR. Concentration wasn�t found to be signi�cant for any response. Increasing skin pretreatment severity generally promoted SG but had little effect on ML. e exception was chemical peeling, which favored ML but had no effect on SG. Overall, MWODS enables food dehydration in a much faster period of time than conventional osmotic dehydration (COD), while speci�cally promoting moisture loss over solids gain.

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Section: Raw Materialsmentioning

confidence: 99%

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Wray

Ramaswamy

2013

International Journal of Microwave Science and Technology

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“…For microwave-vacuum, drying efficiency (DE) was calculated by Yongsawatdigul and Gunasekaran (1996) as shown in Equation (9) [96]:…”

Section: Energy Aspects In Dryingmentioning

confidence: 99%

“…However, it should be noted that although Yongsawatdigul and Gunasekaran (1996) assumed Equation (9) as drying efficiency, the equation represents an energy consumption rate. Finally, probably the most useful indicator for energy efficiency is the specific moisture extraction ratio, Equation (10) (SMER), [97], which is expressed in kg kW −1 h −1 :…”

Section: Energy Aspects In Dryingmentioning

confidence: 99%

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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“…The specific energy consumption was calculated as the energy needed to evaporate a unit mass of water (Yongsawatdigul and Gunasekaran, 1996).…”

Section: Determination Of Energy Efficiency Of Microwave Dryingmentioning

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-Vacuum Drying of Cranberries: Part I. Energy Use and Efficiency

Cited by 148 publications

References 8 publications

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

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

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