Process Intensification of Tomato Residues Drying by Microwave Heating: Experiments and Simulation

Miccio, Michele; Pierri, Rocco; Cuccurullo, Gennaro; Metallo, Antonio; Brachi, Paola

doi:10.1016/j.cep.2020.108082

Cited by 18 publications

(10 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Overall, these results agree with those obtained with nettle leaves (Alibas, 2007) and rosemary leaves (Ali et al ., 2020) as well as the drying of fruits and vegetables by different techniques (Arslan & Musa Özcan, 2010; Jia et al ., 2019; Miccio et al ., 2020), and the effect was attributed to the fact that the heating rate and efficiency of microwave heating strongly depend on the dielectric properties and the relaxation times of the reaction mixture, whereby the use of good microwave absorbing solvents results in very fast heating (Hoogenboom & Schubert, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, microwave technology is widely used in drying process due to its rapid heat transfer, volumetric heating, pollution‐free and selective heating characteristics (Su et al ., 2020). Microwave drying (MW), which, in the last decade, has been widely studied to treat not only liquid samples, but also various kinds of solid materials, including food, vegetables, fruits, woody materials and ores, is currently attracting researchers' interest as an alternative non‐conventional heating source for biomass and wastes processing, due to the advantages associated with dielectric heating effects (Miccio et al ., 2020). Compared to the existing drying techniques, microwave drying method comes to the fore for saving time and energy as well as enabling the production of high‐quality final products (Keser et al ., 2020) and when compared with the conventional hot‐air drying method, microwave drying is more rapid, uniform and energy efficient (Liu et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Mouhoubi

Boulekbache‐Makhlouf

Madani

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Convective drying (CO) is the most common technique for drying herbs, although it may diminish phenolic compounds content. Microwave drying (MW) has been suggested as an alternative, although its effects on phenolic compounds remain to be explored. The aim of this study is to compare the effects of different convective temperatures (40, 80 and 120 °C) and microwave powers (100, 500 and 1000 W) on drying time, polyphenols classes (HPLC‐DAD) and antioxidant capacity in celery, coriander and parsley leaves. Microwave procedure reduced drying time (MW: 3 h–7 min; CO: 25–1.5 h) resulting more effective than CO. Increasing temperatures led to an initial decrease in total phenolic content (TPC) and antioxidant activity followed by an increase, potentially by the release of bound phenolic acids. Regarding MW, the highest polyphenol content was generally observed at 500 W, probably due to the hydroxycinnamic acid's rise. Antioxidant capacity was similar at 500 and 1000 W. There was a good agreement between TPC and antioxidant capacity. Consequently, MW seems a good alternative to reduce drying time. However, the maintenance or improvement of phenolic activity depends on the food matrix. Indeed, the best drying system and conditions to preserve phenolic compounds were variable depending on the herb type: celery (CO at 40 °C), coriander (both CO at 40 °C and MW at 500 W) and parsley (MW at 100 W).

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Mouhoubi

Boulekbache‐Makhlouf

Madani

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Miccio et al. (2020) reported three times reduction in drying time during the microwave drying of tomato residues. During microwave assisted foam mat drying of corn soaking water, it was observed that the drying time increased with increase in foam thickness (Chai et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…The regression model for the response, in coded terms, is as follows.As can be seen from the model equation, linear and quadratic terms of foam-mat thickness had positive correlation with drying time whereas the linear terms of microwave power, air temperature and interaction term of microwave power and foam-mat thickness had negative correlation. Foam-mat thickness had the strongest correlation out of all the factors Miccio et al (2020). reported three times reduction in drying time during the microwave drying of tomato residues.…”

mentioning

confidence: 94%

Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling

Qadri

2021

Food Processing Preservation

View full text Add to dashboard Cite

The experiments were conducted to optimize different process parameters (microwave power, foam‐mat thickness, and air temperature) based on physico‐chemical properties (drying time, vitamin C, acidity, pH, and color difference) for foam mat drying of tomato pulp using microwaves. Egg albumin at 10% was incorporated as a foaming agent followed by 5 min of whipping to form a stable foam. The foam in different thicknesses (5, 10, and 15 mm) was dried in a modified microwave dryer at 480, 640, and 800 W power levels. The air temperature was varied between 40℃ and 50℃. Decrease in foam thickness and increase in microwave power levels and air temperature accelerated the rate of dehydration of the foam. Face‐centered response surface methodology predicted 769.58 W power, 5 mm thickness, and 45.76℃ air temperature as the optimum values of process parameters. Besides, eight mass transfer models were fitted to the drying combinations. Practical applications Tomato powder is widely used ingredient and is produced widely throughout the world. Production of tomato powder using microwave foam mat drying is better in quality that conventional foam mat drying. The heating of foam with microwaves speeds up the drying process. This technology has the potential to be a fast and reliable method of drying at commercial level.

show abstract

“…Organic waste has become of special interest at a global level due to its high potential for the production of energy and fuels in a sustainable way [46] . For this type of waste three WTE alternatives are presented: incineration, pyrolysis, gasification, and an alternative option to convert organic waste to compost.…”

Section: Problem Statementmentioning

confidence: 99%

Optimal waste management during the COVID-19 pandemic

Munguía-López

Ochoa-Barragán

Ponce-Ortega

2022

Chemical Engineering and Processing - Process Intensification

View full text Add to dashboard Cite

Process Intensification of Tomato Residues Drying by Microwave Heating: Experiments and Simulation

Cited by 18 publications

References 42 publications

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling

Optimal waste management during the COVID-19 pandemic

Contact Info

Product

Resources

About