Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric

Abstract

In the present research, effect of methods that use the microwave (90, 160 and 350 W), infrared (60, 70 and 80 °C), and freeze drying for turmeric samples on the drying kinetics, effective moisture diffusivity and color were analyzed. Also ten distinct thin layer models of drying were used to predict their kinetics. Depending on the evaluation of the statistical tests, models of Midilli et al and Wang & Singh models were found the optimum ones for explaining drying characteristics of turmeric. Among the used methods, the fastest and slowest drying time was 65 min with microwave drying (350 W) and 600 min with freeze drying, respectively. The calculations demonstrate that the maximum effective moisture diffusivity value is obtained in microwave drying (350 W). Our study shows that although the freeze-drying increases the drying time, it showed closest color results against to fresh samples. In conclusion, microwave, infrared and freeze drying methods applied to turmeric should improve with the combined drying applications.

Keywords

• Turmeric
• Drying kinetics;
• Effective moisture diffusivity;
• Color

References

1. Agrawal Y C & Singh R P (1978). Thin-layer drying studies on short-grain rough rice. Paper-American Society of Agricultural Engineers
2. Apintanapong M & Maisuthisakul P (2011). Microwave-vacuum drying kinetics of turmeric. Agricultural Science Journal (Thailand) 42(2): 269-272
3. Aral S & Beşe A V (2016). Convective drying of hawthorn fruit (Crataegus spp.): effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry 210: 577-584
4. Arslan D & Özcan M M (2010). Study the effect of sun, oven and microwave drying on quality of onion slices. LWT-Food Science and Technology 43(7): 1121-1127
5. Arumuganathan T, Manikantan M R, Rai R D, Anandakumar S & Khare V (2009). Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. International Agrophysics 23(1): 1-7
6. Ayensu A (1997). Dehydration of food crops using a solar dryer with convective heat flow. Solar Energy 59(4): 121-126
7. Bal L M, Kar A, Satya S & Naik S N (2010). Drying kinetics and effective moisture diffusivity of bamboo shoot slices undergoing microwave drying. International Journal of Food Science & Technology 45: 2321-2328
8. Blasco M, García-Pérez J V, Bon J, Carreres J E & Mulet A (2005). Effect of blanching and air flow rate on turmeric drying. Food Science and Technology International 12(4): 315-323

9. Borah A, Hazarika K & Khayer S M (2015). Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a solar conduction dryer. Information Processing in Agriculture 2(2): 85-92
10. Borah A, Sethi L N, Sarkar S & Hazarika K (2017). Effect of drying on texture and color characteristics of ginger and turmeric in a solar biomass integrated dryer. Journal of Food Process Engineering 40(1): 1-6
11. Celma A R, Rojas S &Lopez-Rodriguez F (2008). Mathematical modelling of thin-layer infrared drying of wet olive husk. Chemical Engineering and Processing: Process Intensification 47: 1810-1818
12. Cihan A, Kahveci K & Hacıhafzoğlu O (2007). Modeling of intermittent drying of thin layer rough rice. Journal of Food Engineering 79(1): 293-298Crank J (1975). The mathematics of diffusion. London, Oxford University Press
13. Dadalı G, Kılıç Apar D & Özbek B (2007). Microwave drying kinetics of okra. Drying Technology 25(5): 917-924
14. Delgado T, Pereira J A, Casal S & Ramalhosa E (2016). Effect of drying on color, proximate composition and drying kinetics of sliced chestnuts. Journal of Food Process Engineering 39(5): 512-520
15. Doymaz I & Ismail O (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing 89(1): 31-38
16. Doymaz I, Kipcak A S & Piskin S (2015). Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Science 33(4): 367-376
17. Evin D (2011). Microwave drying and moisture diffusivity of white mulberry: experimental and mathematical modeling. Journal of Mechanical Science and Technology 25(10): 2711-2718
18. Gupta AK, Mishra R & Lal R K (2015). Genetic resources, diversity, characterization and utilization of agronomical traits in turmeric (Curcuma longa L.). Industrial Crops and Products 77: 708-712
19. Hirun S, Utama-ang N & Roach P D (2014). Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying. Journal of Food Science and Technology 51(9): 2127-2133
20. Kadam D M & Dhingra D (2011). Mass transfer kinetics of banana slices during osmo-convective drying. Journal of Food Process Engineering 34(2): 511-532
21. Kassem A S (1998). Comparative studies on thin layer drying models for wheat. In Proceedings of the 13th International Congress on Agricultural Engineering
22. Laosanguanek N, Assawarachan R & Noomhorm A (2009). Thin layer infrared radiation drying of turmeric slices. International Agricultural Engineering Conference
23. Madamba P S, Driscoll R H & Buckle K A (1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering 29(1): 75-97
24. Manikantan M R, Barnwal P & Goyal R K (2014). Drying characteristics of paddy in an integrated dryer. Journal of Food Science and Technology 51(4): 813-819
25. Midilli A, Kucuk H & Yapar Z (2002). A new model for single layer drying. Drying Technology 20(7): 1503-1513
26. Mishra R, Gupta A K, Lal R K, Jhang T & Banerjee N (2015). Genetic variability, analysis of genetic parameters, character associations and contribution for agronomical traits in turmeric (Curcuma longa L.). Industrial Crops and Products 76: 204-208
27. Motevali A, Minaei S, Khoshtaghaza M H & Amirnejat H (2011). Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy 36: 6433-6441
28. Parveen S, Kailappan R & Dhananchezhiyan P (2013). Studies on shrinkage of turmeric rhizomes during drying. International Journal of Food Nutrition and Science 2: 30-34
29. Prathapan A, Lukhman M, Arumughan C, Sundaresan A & Raghu K G (2009). Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome. International Journal of Food Science & Technology 44: 1438-1444
30. Riaz MR, Rauf S A, Lupoli R, Rafi M A, Jilani G & Siddiqi A R (2015). Potential of turmeric extract and its fractions to control peach fruit fly (Diptera: Tephritidae). Ciência e Agrotecnologia 39(6): 545-552
31. Sadin R, Chegini G R & Sadin H (2014). The effect of temperature and slice thickness on drying kinetics tomato in the infrared dryer. Heat and Mass Transfer 50: 501-507
32. Sharaf-Eldeen Y I, Blaisdell J L & Hamdy M Y (1980). A model for ear corn drying. Transactions of the ASAE 23(5): 1261-1265
33. Singh G, Arora S & Kumar S (2010). Effect of mechanical drying air conditions on quality of turmeric powder. Journal of Food Science and Technology 47(3): 347-350
34. Smail Meziane S (2011). Drying kinetics of olive pomace in a fluidized bed dryer. Energy Conversion and Management 52(3): 1644-1649
35. Toğrul H (2005). Simple modeling of infrared drying of fresh apple slices. Journal of Food Engineering 71: 311-323
36. Verma L R, Bucklin R A, Endan J B & Wratten F T (1985). Effects of drying air parameters on rice drying models. Transactions of the ASAE 28(1): 296-301
37. Wang C Y & Singh R P (1978). Use of variable equilibrium moisture content in modeling rice drying. Transactions of the ASAE 11(6): 668-672
38. Wang J, Wang J S & Yu Y (2007). Microwave drying characteristics and dried quality of pumpkin. International Journal of Food Science & Technology 42(2): 148-156
39. Westerman P W, White G M & Ross I J (1976). Relative humidity effect on the high-temperature drying of shelled corn. Transactions of the ASAE 16(6): 1136-1139
40. Yagcioglu A, Degirmencioglu A & Cagatay F (1999). Drying characteristics of laurel leaves under different drying conditions. In Proceedings of the 7th International Congress on Agricultural Mechanization and Energy