Intermittent Microwave Drying of Apple Slices: Drying Kinetics, Modeling, Rehydration Ratio and Effective Moisture Diffusivity

Year 2020, Volume: 26 Issue: 1, 32 - 41, 05.03.2020

Nazmi İzli , Ahmet Polat

https://doi.org/10.15832/ankutbd.464715

Abstract

In this research, thin layer drying characteristics, rehydration ratio and effective moisture diffusivity of apple were investigated using microwave dryer which has intermittent and continuous modes. Drying time varied between 25 and 215 minutes and they declined with the rise in microwave power and reduction in pulsing ratio. In an attempt to pick the optimum thin layer models for the drying applications, 8 mathematical models suited to the experimental results. On the grounds of the statistical tests evaluation, Midilli et al model which represent drying characteristics are optimally suited than other models. The highest rehydration ratio was recorded for the samples dried at 100W continuous mode and the lowest ratio at 300W continuous application. Effective moisture diffusivity values were computed by the 2nd law of Fick and changing between 3.04x10-9 and 2.53x10-8 m2 s-1. Consequently, the intermittent microwave method could be used as a favorable drying method for obtaining high-quality fruit slices or processing valuable material and continuous microwave drying can be taken as another drying approach for apple samples.

Keywords

Apple, Drying characteristics, Rehydration ratio, Effective moisture diffusivity

References

• Aghilinategh N, Rafiee S, Gholikhani A, Hosseinpur S, Omid M, Mohtasebi S S & Maleki N (2015). A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes. Food Science & Nutrition 3(6): 519-526.
• An F, Qiu D, Song H, Wu X, Tong J & Guo R (2015). Effects of instant pressure drop puffing with super‐heated vapor on the physical properties of Granny Smith apple chips. Journal of Food Process Engineering 38(2): 174-182.
• Beaudry C, Raghavan G S V & Rennie T J (2003). Microwave finish drying of osmotically dehydrated cranberries. Drying Technology 21(9): 1797-1810.
• Coradi P C, Borém F M & Reinato C H (2017). Mathematical modeling of drying the pulped coffee (Coffea arabica L.) at different air conditions. Revista Brasileira de Tecnologia Agroindustrial 11(2): 2397-2419.
• Cruz A C, Guiné R P & Gonçalves J C (2015). Drying kinetics and product quality for convective drying of apples (cvs. Golden Delicious and Granny Smith). International Journal of Fruit Science 15(1): 54-78.
• Dehghannya J, Hosseinlar S H & Heshmati M K (2018). Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovative Food Science & Emerging Technologies 45: 132-151.
• 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.
• Gunasekaran S & Yang H W (2007). Optimization of pulsed microwave heating. Journal of Food Engineering 78(4): 1457-1462.
• Horuz E, Bozkurt H, Karataş H & Maskan M (2018). Simultaneous application of microwave energy and hot air to whole drying process of apple slices: Drying kinetics, modeling, temperature profile and energy aspect. Heat and Mass Transfer 54(2): 425-436.
• Kayisoglu S & Ertekin C (2011). Vacuum drying kinetics of Barbunya bean (Phaseolus vulgaris L. elipticus Mart.). The Philippine Agricultural Scientist 94(3): 285-291.
• Kayran S & Doymaz İ (2017). Infrared drying and effective moisture diffusivity of apricot halves: Influence of pretreatment and infrared power. Journal of Food Processing and Preservation 41(2): 1-8.Kermani A M, Khashehchi M, Kouravand S & Sadeghi A (2017). Effects of intermittent microwave drying on quality characteristics of pistachio nuts. Drying Technology 35(9): 1108-1116.
• Kipcak A S (2017). Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates 43(3): 1429-1445.
• Kumar V, Sharma H K & Singh K (2016). Mathematical modeling of thin layer microwave drying of taro slices. Journal of The Institution of Engineers (India): Series A 97(1): 53-61.
• Maciel R M, Afonso M R, Costa J, Severo L S & Lima N D D (2017). Mathematical modeling of the foam-mat drying curves of guava pulp. Revista Brasileira de Engenharia Agrícola e Ambiental 21(10): 721-725.
• Murthy T P K & Manohar B (2014). Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network. Journal of Food Science and Technology 51(12): 3712-3721.
• Puangsuwan K, Chongcheawchamnan M & Tongura C (2015). Effective moisture diffusivity, activation energy and dielectric model for palm fruit using a microwave heating. Journal of Microwave Power and Electromagnetic Energy 49(2): 100-111.
• Saxena S, Verma J & Gautam S (2016). Potential prophylactic properties of apple and characterization of potent bioactive from cv. “Granny Smith” displaying strong antimutagenicity in models including human lymphoblast TK6+/− cell line. Journal of Food Science 81(2): 508-518.
• Sharifian F, Nikbakht A M, Arefi A & Modarres Motlagh A (2015). Experimental assessment of energy and mass transfer in microwave drying of fig fruit. Journal of Agricultural Science and Technology 17: 1695-1705.Soysal Y, Ayhan Z, Eştürk O & Arıkan M F (2009). Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality. Biosystems Engineering 103(4): 455-463.
• Sunjka P S, Orsat V & Raghavan G S V (2008). Microwave/vacuum drying of cranberries (Vacccinium macrocarpon). American Journal of Food Technology 3(2): 100-108.
• Xu F, Chen Z, Huang M, Li C & Zhou W (2017). Effect of intermittent microwave drying on biophysical characteristics of rice. Journal of Food Process Engineering 40(6): e12590. https://doi.org/10.1111/jfpe.12590