To overcome these problems, the food industry has been interested in microwave drying. Chemical Engineering and Processing: Process Intensification, 124, 164-173. Lab-scale extraction of essential oils from Tunisian lemongrass (Cymbopogon flexuosus). A., Hadrich, B., Kriaa, K., & Kechaou, N. Convective drying generally affects the quality of the product by thermal degradation of specific compounds due to high temperatures and prolonged drying times ( Balti et al., 2018 Balti, M. Optimization of the drying operation must meet two essential criteria, which are the energy cost and the preservation of the biological quality of the final product (color, taste, aroma, smell, texture, nutritional quality, techno-functional properties, etc.). Stability of intermediate moisture foods. P., Mcnally, L., Gallagher, D., Hawkes, J., & Hurtado, F. Often it is necessary to go to lower values of a w in order to inhibit chemical and enzymatic reactions of alteration (lipid oxidation, Maillard reactions, etc.) ( Labuza et al., 1972 Labuza, T. Consequently, a decrease in free water available for weathering reactions to keep a water activity ( a w) below the minimum activity of microorganism development (i.e. It involves a simultaneous transfer of mass and heat to reduce the moisture of products. Microwave drying kinetics color change SEM design of experienceĭrying is one of the oldest techniques to extend the shelf life of foods. ![]() However, the thickness had the highest effect on the effective diffusivity. The power and the diameter had the highest effect on the drying time. The parameters' effects on the drying time and the diffusivity were studied using a full factorial experimental design. The effective diffusivity increased by increasing the three studied parameters. The effective diffusivity values ranged between 1.47 × 10 -7 and 24.4 × 10 -7 m 2/s. The drying time was reduced by increasing the power and the diameter, but the thickness had no clear effect. Aghbashlo model showed the best fitting for the drying kinetics of apple. Two diameters and three thicknesses were studied. The same mass of fresh apples was dried at different power levels. Also, the effect of the microwave power on the quality of the dried apples was studied by measuring the surface color change and scanning the surface structure. ![]() The effect of microwave power, sample thickness, and diameter on drying kinetics, effective moisture diffusivity, and activation energy of apple cylinders for microwave drying were investigated.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |