drying kinetics of papaya slices in microwave

Effect of Hot Air Oven Drying on the Moisture Kinetics and

Aug 02 2019content of osmo -dried papaya slice Drying of papaya slices in a hot air oven dryer takes only 660 minutes for drying from an initial moisture content of 89% (wb) to a final moisture content of 6 92 4 84 7 19 and 2 79% (db) of 55 oBrix and the final moisture content were recorded of 65

Drying kinetics and effective moisture diffusivity of

Effect of microwave power on moisture content moisture ratio drying rate drying time and effective moisture diffusivity (D eff) of bamboo shoot was investigated using microwave drying To study the effect of microwave power on drying bamboo shoot samples (250 g) were dried at different power levels ranging from 140 to 350 W

Determination of drying kinetics some physical and

Jul 14 2019The effects of microwave power (MP 100–600 W) on the drying kinetics as well as the physical and antioxidant properties of papaya seeds dried under microwave vacuum drying (MVD) were investigated The results found that moisture diffusivity

Drying kinetics of apricot halves in a microwave

Jan 16 2017Drying behavior and kinetics of apricot halves were investigated in a microwave-hot air domestic hybrid oven at 120 150 and 180 W microwave power and 50 60 and 70 C air temperature Drying operation was finished when the moisture content reached to 25% (wet basis) from 77% (w b) Increase in microwave power and air temperature increased drying rates and reduced drying time

Effect of Hot Air Oven Drying on the Moisture Kinetics and

Aug 02 2019content of osmo -dried papaya slice Drying of papaya slices in a hot air oven dryer takes only 660 minutes for drying from an initial moisture content of 89% (wb) to a final moisture content of 6 92 4 84 7 19 and 2 79% (db) of 55 oBrix and the final moisture content were recorded of 65

Drying kinetics and rehydration characteristics of

Jan 01 2007Microwave-vacuum dehydration characteristics of button mushroom (Agaricus bisporus) were evaluated in a commercially available microwave oven (0–600 W) modified to a drying system by incorporating a vacuum chamber in the cavity The effect of drying parameters namely microwave power system pressure and product thickness on the drying kinetics and rehydration characteristics

Optimization of Microwave Vacuum Drying and Pretreatment

The data on the drying of P cuspidatum slices in microwave vacuum dryer were used to study the drying kinetics and to analyze the fit of mathematical models on thin-layer drying including Newton Page logarithmic Wang and Singh Henderson and Pabis two-term and Midilli et al models (Table 2)

Influence of Edible Coating on the Drying and Quality of

Jun 18 2014The effects of the pectin coating technique on the drying efficiency and quality of papaya slices of the Formosa cultivar were investigated determining the cell structure color and vitamin C contents of the fresh and dried fruits with and without a pectin coating The drying kinetics was evaluated based on Fick's Law

Microwave drying of green bean slices: drying kinetics and

Caln-Snchez ngel Figiel Adam Wojdyło Aneta Szarycz Marian Carbonell-Barrachina ngel A (2014): Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics Energy Consumption and Quality Studies

Novel ultrasonic

Feb 15 20203 1 2 Drying kinetics models Water dispersion in food is a complex energy-consuming process Modeling drying kinetics was necessary for assess and optimizing the garlic slice drying process The experimental drying time and moisture ratio data were fitted using the five models presented in Table 1

Effect of Blanching and Drying on Quality of Dried Papaya

papaya slice 18 A research studied the effect of different microwave power levels heating time intermittent time and slice thickness on the drying kinetics of papaya slices The influence towards the color appearance the papaya microwave intermittent drying characteristics and the tendency of water loss were obtained 19 A study evaluated

Kinetics of colour change of bamboo shoot slices during

The effect of microwave power on colour change kinetics of bamboo shoot slices was investigated during microwave drying Colour changes were quantified by tri‐stimulus Hunter L (whiteness/darkness) a (redness/greenness) and b (yellowness/blueness) system These values were also used for calculation of total colour change (ΔE) chroma hue angle and browning index (BI)

Effect of Blanching and Drying on Quality of Dried Papaya

papaya slice 18 A research studied the effect of different microwave power levels heating time intermittent time and slice thickness on the drying kinetics of papaya slices The influence towards the color appearance the papaya microwave intermittent drying characteristics and the tendency of water loss were obtained 19 A study evaluated

drying kinetics

Drying kinetics values were obtained for all drying techniques and specific parameters as the following were evaluated: drying tray material (stainless and ceramic steel) for sun drying microwave power (30 % 50 % and 80 %) and amount of material to be dried (72 and 100 g) for microwave assisted drying temperature (50 65 90 and 100 C) for oven drying and temperature (50 and 63 C) and

Effect of sonication and osmotic dehydration applications

Sep 01 2020Similarly Kek et al (2013) reported that ultrasound pretreatment (in water) and osmotic dehydration pretreated guava slices prior to hot air-drying decreased the drying time by 33% This result was found in a previous study where ultrasound applications reduced the drying time of pineapples slices by 8% ( Fernandes Linhares Jr Rodrigues

CiteSeerX — Impact Journals EFFECT OF MICROWAVE AND

CiteSeerX - Document Details (Isaac Councill Lee Giles Pradeep Teregowda): Onion slices (Allium cepa L ) weighing 100 g with a moisture content of 7 3 g water/g dry matter were dried using microwave and infrared radiation methods to a moisture content of 7 % (wet basis) Three different output power levels of 200 300 and 400 W were used for microwave drying whereas the infrared drying

The Effect of Selected Fruit Juice Concentrates Used as

The study examined the osmotic dehydration of pumpkin slices in chokeberry flowering quince and raspberry concentrated juices Products obtained were subjected to vacuum-microwave finish drying (VMD) The objective of the study was to evaluate the drying kinetics and the chemical properties that is total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin

Drying of ginger slices—Evaluation of quality attributes

Dec 23 2019RHCD also enhanced the drying kinetics and lessened the drying time compared to FD IR and MD Page model best fitted the experimental results of drying kinetics (R 2 0 99) Practical application One of the world's most consumed and used spices is ginger and due to its high moisture content drying is normally used for its preservation

Drying Characteristics and Kinetics of Vacuum Microwave

Drying Kinetics The variation of moisture content of potato slices dried at different microwave power levels during vacuum-microwave drying at 0 06MPa vacuum pressure is shown in Fig 2 As the microwave power increases the moisture content for the same VMD time decreases Microwave power also affects the rate of drying during VMD The

drying kinetics

Drying kinetics values were obtained for all drying techniques and specific parameters as the following were evaluated: drying tray material (stainless and ceramic steel) for sun drying microwave power (30 % 50 % and 80 %) and amount of material to be dried (72 and 100 g) for microwave assisted drying temperature (50 65 90 and 100 C) for oven drying and temperature (50 and 63 C) and

Influence of different drying techniques on drying

The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot air dried sample at 80 C (P0 05) This research showed that microwave drying at 350 W is able to yield high-quality mango slices with the extra advantage of shortened drying time in relation to hot air and freeze drying

Drying Kinetics and Bioactivity of Beetroot Slices

Beetroot slices 18 mm in diameter and with a thickness of 9 6 6 3 3 35 or 2 6 mm were pretreated in 40Bx chokeberry juice at a temperature of 50C for 2 h and then dried by a vacuum-microwave (VM) method at different microwave power levels such as 120 240 360 480 and 480/120 W

The Kinetics of Forced Convective Air

In this study mathematical modeling of hot air-drying of thin-layer papaya (Carica papaya L ) slices with 51 mm thickness pretreated in osmotic solution (50% sucrose) was investigated Thin-layer drying was conducted under three different drying temperatures of 40 50 and 60 C at a constant air velocity of 0 90 1 m/s and absolute

Energetic and exergetic performance analysis and modeling

Abstract This work focused on the effects of the moisture content slices thickness and microwave power on aspects of energy and exergy drying kinetics moisture diffusivity activation energy and modeling of the thin layer drying of kiwi slices