Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.)

Swain, Sachidananda; Samuel, D. V. K.; Bal, Lalit M.; Kar, Abhijit; Sahoo, Gayatri

doi:10.1007/s10068-012-0127-9

Cited by 27 publications

(10 citation statements)

References 32 publications

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“…The plots of MR versus drying time (Figure ) indicated microwave drying was the fastest dehydration method in this study probably because, microwaves supplied more uniform and concentrated energy (Swain, Samuel, Bal, Kar, & Sahoo, ). Moisture contents of onion samples were reduced to 0.10 kg water per kg dry matter approximately as a final value.…”

Section: Resultsmentioning

confidence: 80%

Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices

Süfer

Sezer

Demi̇r

2017

J Food Process Preserv

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Drying of onions by convective, vacuum and microwave methods in terms of drying kinetics were investigated at various conditions. Kinetics of intact and brined onions at 50, 60, and 70°C for convective and vacuum drying, and 80, 240, and 400 W for microwave drying were obtained. Onion slices of 3 and 7 mm thicknesses either dipped into 8% NaCl solution for 40 min or intact were dehydrated. Fitting of the experimental data to 13 thin layer drying models resulted in Sigmoid model as the most suitable model for all investigated drying techniques. Sigmoid model was followed by Cubic and Midilli models with respect to R2, RMSE, and χ2. Diffusion coefficients varied between 1.962 × 10−9 and 1.372 × 10−8 m2/s for convective, 9.757 × 10−9 and 1.723 × 10−8 m2/s for vacuum and 3.193 × 10−8 and 9.139 × 10−7 m2/s for microwave drying. Activation energy values were in the range of 3.28–34.13 kJ/mol for convective and vacuum drying and 2.25–6.08 W/kg for microwave drying. Practical applications Onion (Allium cepa L.) is famous for authentic sensorial properties and used in a lot of dishes. Fresh or dried form of this vegetable contains numerous healthful compounds such as organosulfur compounds, flavonoids, fructans, vitamins, and minerals. Convective, vacuum and microwave drying of food materials are common methods applied in dehydration of foodstuffs for preservation and new product development. The aim of this study is to reveal the effectiveness and behaviors of indicated drying techniques. The comparison and selection of most appropriate dehydration procedure for onion might be of interest in food and market suppliers.

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Section: Resultsmentioning

confidence: 80%

Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices

Süfer

Sezer

Demi̇r

2017

J Food Process Preserv

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“…Moreover, recent increase in health awareness by consumers is also generating a demand for higher product quality challenging the researchers and industry to develop new energy-efficient technologies resulting in producing quality materials. Microwave boiling/drying is one such method adopted widely for fruits and vegetables where temperature of food material approaches the boiling point of water rapidly in turn increase the vapour pressure and reduce the cooking time and also minimise loss of micronutrients and vitamins (Swain, Samuel, Bal, Kar, & Sahoo, 2012). The traditional vegetables are culinary purpose plants whose leaves, stem, fruits, roots or other parts are consumed as vegetable by the tribal and rural communities and in urban region through tradition, custom and habit (FAO, 1988).…”

Section: Introductionmentioning

confidence: 99%

Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution

et al. 2015

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“…15.3598 which increase the drying rates and enhance dried onion quality, are receiving considerable a ention. Microwave drying is now gaining popularity because of its inherent advantages over conventional heating such as reduced drying time and lower energy consumption of biological material without quality loss (5,6). Heat pump-assisted convective drying is known to be more energy effi cient than traditional convective drying operations.…”

Section: Introductionmentioning

confidence: 99%

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

Sahoo¹,

Bal²,

Pal³

et al. 2015

Food Technol. Biotechnol.

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SummaryExperiments were conducted on dry untreated onion shreds (2 mm thickness) or treated with salt (5 % solution) and potassium metabisulphite (0.5 % solution) in convective drier at 50 °C ((46±4) % relative humidity (RH)), 55 °C ((35±4) % RH), 60 °C ((28±4) % RH) and 65 °C ((20±4) % RH), heat pump-assisted convective drier at 35 °C ((32±2) % RH), 40 °C ((26±2) % RH), 45 °C ((19±2) % RH) and 50 °C ((15±2) % RH) and microwave-assisted convective drier at four microwave power levels, i.e. 120, 240, 360 and 480 W. The quality parameters of the dried onion shreds, namely rehydration ratio, colour diff erence, pyruvic and ascorbic acid contents and sensory scores were evaluated. The quality of dehydrated onion shreds was observed to be comparatively be er when treated in heat pump drier at 50 °C, followed by that in microwave-assisted convective drier at 240 W and 50 °C, and last in convective drier at 60 °C. The onion shreds pretreated with potassium metabisulphite retained be er colour of the dried product irrespective of drying methods. Therefore, heat pump drying may be recommended as one of the best drying methods for onion shreds, because it maintains the fi nal product quality, which has practical importance for the food industry.

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Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.)

Cited by 27 publications

References 32 publications

Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices

Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices

Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

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