The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices
Tóm tắt
Từ khóa
Tài liệu tham khảo
Turkish Statistical Institute. Production of fruits, beverage and spice crops. http://www.tuik.gov.tr/UstMenu.do?metod=temelist. Accessed 30 October 2019
Seiiedlou S, Ghasemzadeh HR, Hamdami N, Talati F, Moghaddam M (2010) Convective drying of apple: mathematical modeling and determination of some quality parameters. Int J Agric Biol 12(2):171–178
Wankhade PK, Sapkal RS, Sapkal VS (2013) Drying characteristics of okra slices on drying in hot-air dryer. Procedia Eng 51:371–374
Torki-Harchegani M, Ghasemi-Varnamkhasti M, Ghanbarian D, Sadeghi M, Tohidi M (2016) Dehydration characteristics and mathematical modelling of lemon slices drying undergoing oven treatment. Heat Mass Transf 52(2):281–289
Wang J, Law CL, Nema PK, Zhao JH, Liu ZL, Deng LZ, Gao ZJ, Xiao HW (2018) Pulsed vacuum drying enhances drying kinetics and quality of lemon slices. J Food Eng 224:129–138
Zhang M, Tang J, Mujumdar AS, Wang S (2006) Trends in microwave-related drying of fruits and vegetables. Trends Food Sci Technol 17(10):524–534
Omolola AO, Jideani AI, Kapila PF (2014) Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety. Int J Agric Biol Eng 7(6):107–113
Fijalkowska A, Nowacka M, Wiktor A, Sledz M, Witrowa-Rajchert D (2016) Ultrasound as a pretreatment method to improve drying kinetics and sensory properties of dried apple. J Food Process Eng 39(3):256–265
Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED (2016) Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Res Int 89:701–708
Monteiro RL, Carciofi BA, Laurindo JB (2016) A microwave multi-flash drying process for producing crispy bananas. J Food Eng 178:1–11
Chen XD, Mujumdar AS (eds) (2008) Drying technologies in food processing. Wiley, Singapore
Erbay Z, Icier F (2010) A review of thin layer drying of foods: theory, modeling, and experimental results. Crit Rev Food Sci Nutr 50(5):441–464
Srikiatden J, Roberts JS (2007) Moisture transfer in solid food materials: a review of mechanisms, models, and measurements. Int J Food Prop 10(4):739–777
Zarein M, Samadi SH, Ghobadian B (2015) Investigation of microwave dryer effect on energy efficiency during drying of apple slices. J Saudi Soc Agric Sci 14(1):41–47
Kumar C, Joardder MUH, Farrell TW, Millar GJ, Karim MA (2016) Mathematical model for intermittent microwave convective drying of food materials. Dry Technol 34(8):962–973
Demiray E, Seker A, Tulek Y (2017) Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying. Heat Mass Transf 53(5):1817–1827
Dadali G, Demirhan E, Özbek B (2008) Effect of drying conditions on rehydration kinetics of microwave dried spinach. Food Bioprod Process 86(4):235–241
Adedeji AA, Gachovska TK, Ngadi MO, Raghavan GSV (2008) Effect of pretreatments on drying characteristics of okra. Dry Technol 26(10):1251–1256
Junqueira JRDJ, Corrêa JLG, Ernesto DB (2017) Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. J Food Process Preserv 41(6):e13250
Kumar V, Sharma HK, Singh K (2016) Mathematical modeling of thin layer microwave drying of taro slices. J Inst Eng (India): Ser A 97(1):53–61
Chandrasekaran S, Ramanathan S, Basak T (2013) Microwave food processing – a review. Food Res Int 52(1):243–261
Onwude DI, Hashim N, Janius RB, Nawi NM, Abdan K (2016) Modeling the thin-layer drying of fruits and vegetables: a review. Compr Rev Food Sci Food Saf 15(3):599–618
Demiray E, Tülek Y (2018) Rehydration kinetics of sun-dried eggplants (Solanum melongena L.) at different temperatures. Akademik Gıda 16(3):257–263
Goula AM, Adamopoulos KG (2009) Modeling the rehydration process of dried tomato. Dry Technol 27(10):1078–1088
Soysal Y, Öztekin S, Eren Ö (2006) Microwave drying of parsley: modelling, kinetics, and energy aspects. Biosyst Eng 93(4):403–413
Beaudry C, Raghavan GSV, Rennie TJ (2003) Microwave finish drying of osmotically dehydrated cranberries. Dry Technol 21(9):1797–1810
Bi J, Yang A, Liu X, Wu X, Chen Q, Wang Q, Lv J, Wang X (2015) Effects of pretreatments on explosion puffing drying kinetics of apple chips. LWT-Food Sci Technol 60(2):1136–1142
Śledź M, Nowacka M, Wiktor A, Witrowa-Rajchert D (2013) Selected chemical and physico-chemical properties of microwave-convective dried herbs. Food Bioprod Process 91(4):421–428
Zhang Z, Liu Z, Liu C, Li D, Jiang N, Liu C (2016) Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices. Dry Technol 34(15):1791–1800
Crank J (1975) The mathematics of diffusion. Clarendon Press, Oxford
Darvishi H, Asl AR, Asghari A, Azadbakht M, Najafi G, Khodaei J (2014) Study of the drying kinetics of pepper. J Saudi Soc Agric Sci 13(2):130–138
Çelen S, Haksever A, Moralar A (2017) The effects of microwave energy to the drying of apple (gala) slices. Karaelmas Sci Eng J 7(1):228–236
Özbek B, Dadali G (2007) Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. J Food Eng 83(4):541–549
Górnicki K, Kaleta A, Trajer J (2019) Modelling of dried apple rehydration indices using ANN. Int Agrophysics 33(3):285–296
İzli N, Polat A (2018) Intermittent microwave drying of apple slices: drying kinetics, modeling, rehydration ratio and effective moisture diffusivity. J Agric Sci 26(1):32–41
Alibas I (2006) Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying. Dry Technol 24(11):1425–1435
Azimi-Nejadian H, Hoseini SS (2019) Study the effect of microwave power and slices thickness on drying characteristics of potato. Heat Mass Transf 55(10):2921–2930
Aghilinategh N, Rafiee S, Gholikhani A, Hosseinpur S, Omid M, Mohtasebi SS, 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 Sci Nutr 3(6):519–526
Çelen S, Kahveci K (2013) Microwave drying behaviour of apple slices. Proc Inst Mech Eng, Part E: J Process Mech Eng 227(4):264–272
Meisami-Asl E, Rafiee S, Keyhani A, Tabatabaeefar A (2010) Determination of suitable thin layer drying curve model for apple slices (variety-Golab). Plant Omics 3(3):103–108
Beigi M (2016) Hot-air drying of apple slices: dehydration characteristics and quality assessment. Heat Mass Transf 52(8):1435–1442
Vega-Gálvez A, Ah-Hen K, Chacana M, Vergara J, Martínez-Monzó J, García-Segovia P, Lemus-Mondaca R, Di Scala K (2012) Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chem 132(1):51–59
Zarein M, Samadi SH, Ghobadian B (2013) Kinetic drying and mathematical modeling of apple slices on dehydration process. J Food Process Technol 4(7):1–4
Sacilik K, Elicin AK (2006) The thin layer drying characteristics of organic apple slices. J Food Eng 73(3):281–289
Meisami-Asl E, Rafiee S, Keyhani A, Tabatabaeefar A (2009) Mathematical modeling of moisture content of apple slices (Var. Golab) during drying. Pak J Nutr 8(6):804–809
Velić D, Planinić M, Tomas S, Bilić M (2004) Influence of airflow velocity on kinetics of convection apple drying. J Food Eng 64(1):97–102
Wang Z, Sun J, Liao X, Chen F, Zhao G, Wu J, Hu X (2007) Mathematical modeling on hot air drying of thin layer apple pomace. Food Res Int 40(1):39–46
Beigi M (2016) Energy efficiency and moisture diffusivity of apple slices during convective drying. Food Sci Technol 36(1):145–150
Aghbashlo M, Kianmehr MH, Samimi-Akhijahani H (2008) Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae). Energy Convers Manag 49(10):2865–2871
Sumnu G, Turabi E, Oztop M (2005) Drying of carrots in microwave and halogen lamp–microwave combination ovens. LWT-Food Sci Technol 38(5):549–553
Askari GR, Emam-Djomeh Z, Mousavi SM (2006) Effects of combined coating and microwave assisted hot-air drying on the texture, microstructure and rehydration characteristics of apple slices. Food Sci Technol Int 12(1):39–46
Horuz E, Bozkurt H, Karataş H, Maskan M (2017) Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. Food Chem 230:295–305
Gaware TJ, Sutar N, Thorat BN (2010) Drying of tomato using different methods: comparison of dehydration and rehydration kinetics. Dry Technol 28(5):651–658
Ahmed J, Shivhare US, Singh G (2001) Drying characteristics and product quality of coriander leaves. Food Bioprod Process 79(2):103–106
Sarimeseli A (2011) Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energy Convers Manag 52(2):1449–1453
Vega-Gálvez A, Lemus-Mondaca R, Bilbao-Sáinz C, Fito P, Andrés A (2008) Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J Food Eng 85(1):42–50