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Convective, Microwave and Combined Microwave-Convective Drying of Pepino
Erwerbs-Obstbau ( IF 1.3 ) Pub Date : 2021-03-03 , DOI: 10.1007/s10341-021-00555-9
Gokcen Izli , Onur Taskin , Nazmi Izli

Drying has been used to preserve food for ages. Various techniques have been applied to obtain a final product that is reduced in terms of both volume and weight. This research was performed to specify the influences of convective drying (50 and 75 °C), microwave drying (90 and 160 W) and combination of microwave and convective drying (for 90 W both 50 °C and 75 °C, for 160 W both 50 °C and 75 °C) operations on drying kinetics, energy and specific energy consumption, color, activation energy, and effective moisture diffusivity of pepinos. To select the most appropriate pattern of drying curves, experimental data was utilized in ten different mathematical models. Based on the statistical tests applied to make an assessment, for all drying conditions models of Midilli et al. and Wang and Singh were found to satisfactorily explain drying kinetics of pepino. The results indicated that total energy consumption lowered with the rise of microwave power and air temperature owing to the decline of drying period with the rise of air temperature and microwave power. From the color of dried samples, the lightness value decreased from with increasing drying temperature compared with the fresh product. Offering high-quality final product with low economic cost in food industry leads to the proliferation of the research topics on the development of drying methods.



中文翻译:

Pepino的对流,微波和微波-对流联合干燥

干燥已被用于保存食品达数年之久。已经应用了各种技术来获得最终产品,该最终产品的体积和重量都减小了。进行这项研究是为了确定对流干燥(50和75°C),微波干燥(90和160 W)以及微波和对流干燥组合(对于90 W分别在50°C和75°C时对160 W)的影响。 pepinos的干燥动力学,能量和比能耗,颜色,活化能和有效水分扩散率)。为了选择最合适的干燥曲线模式,在十个不同的数学模型中利用了实验数据。基于用于评估的统计测试,对于Midilli等人的所有干燥条件模型。发现Wang和Singh可以令人满意地解释pepino的干燥动力学。结果表明,总能耗随着微波功率和空气温度的升高而降低,这是由于干燥时间随空气温度和微波功率的升高而降低的。从干燥样品的颜色来看,与新鲜产品相比,亮度值随着干燥温度的升高而降低。在食品工业中提供经济成本低的高质量最终产品,导致有关干燥方法开发的研究主题激增。与新鲜产品相比,亮度随干燥温度的升高而降低。在食品工业中提供经济成本低的高质量最终产品,导致有关干燥方法开发的研究主题激增。与新鲜产品相比,亮度随干燥温度的升高而降低。在食品工业中提供经济成本低的高质量最终产品,导致有关干燥方法开发的研究主题激增。

更新日期:2021-03-04
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