Drying Kinetics of Papaya Slices in Microwave Intermittent Dryer

Dai, Jianwu; Qin, Wen Long; Wu, Zhijun; Bian, Yong-Liang; Zhang, Lihua

doi:10.2991/icadme-17.2017.35

Cited by 2 publications

(2 citation statements)

References 4 publications

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“…At the same time, the increase of heating time would provide more energy to break the balance and accelerate the disappearance of above constant-rate period. Similar results have been published by Dai, Qin, Wu, Bian, and Zhang (2017) for the drying of papaya slices.…”

Section: Discussionsupporting

confidence: 90%

Drying characteristics and modeling of apple slices during microwave intermittent drying

Dai

Xiao

Zhang

et al. 2019

J Food Process Engineering

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Drying characteristics and quality of apple slices were studied using microwave intermittent drying at different microwave power density (2.2, 3.5, 4.8, and 6.1 W/g), sample thickness (3, 5, 7, and 9 mm) and heating time in each cycle (4, 5, 6, and 7 s). Results showed that the approximate constant rate drying periods and falling rate drying periods were found in all the curves. The drying time decreased with increasing microwave power density and heating time in each cycle, while increased significantly with the growth of sample thickness. Weibull distribution model could fit the drying curves well in all conditions (R2 > 0.99) with the scale parameter values changed from 45.88 to 206.08 min and the shape parameters values varied from 1.514 to 1.69. The moisture effective diffusivity calculated by Weibull model ranged from 0.3217 × 10−9 to 1.435 × 10−9 m2·s−1. The flavor, texture and overall acceptability values displayed a decreasing tendency with the increase of microwave power density, while increased with the growth of thickness. And the shrinkage rates of apple slices showed a decline tendency with the increase of above parameters. Practical applications Apple is a kind of popular and important fruits with high nutrient content, and it has been widely planted in China. Due to its high moisture content, fresh apples will subject to various deteriorative reactions during storage and thus lead to serious post‐harvest losses. Microwave drying technology has been widely used in dehydration of agricultural products in China because of the significant heating efficiency. However, the continuous microwave heating may easily cause the overheating of raw materials and undesirable changes in quality. Microwave intermittent drying (MID) was proposed on the basis of conventional microwave drying and regarded as an efficient processing method by solving the above issues. Currently this technology has been successfully applied to ginkgo fruits, yam and banana slices. Analyzing the effects of drying parameters on MID kinetics and quality of apple slices will have important significance for optimizing the processing efficiency and consumer acceptability of dried products.

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Section: Discussionsupporting

confidence: 90%

Drying characteristics and modeling of apple slices during microwave intermittent drying

Dai

Xiao

Zhang

et al. 2019

J Food Process Engineering

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“…As a popular fruit with certain medicinal and health functions (Dai et al, 2017; Jurandi & Angela, 2011), papaya has been widely planted in tropical and subtropical regions (Abhishek et al, 2020). According to Food and Agriculture Organization, the world’s papaya planting area currently amounts to 296,941 ha, and its total output value exceeds 4895 million dollars (FAO, 2020).…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying

Dai

et al. 2022

Food Processing Preservation

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In order to improve the drying quality and obtain a crispy texture of papaya slices, microwave vacuum drying (MVD) was studied in this research. The effects of different slice thickness (3, 6, 9, 12 mm), microwave power density (6, 8, 10, 12 W/g), drying temperature (50, 55, 60, 65, 70°C), and vacuum degree in relative pressure (−75, −80, −85, −90 kPa) on the drying characteristics and comprehensive quality of papaya slice were discussed. The Box-Behnken central combination experiments were designed

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Drying Kinetics of Papaya Slices in Microwave Intermittent Dryer

Cited by 2 publications

References 4 publications

Drying characteristics and modeling of apple slices during microwave intermittent drying

Drying characteristics and modeling of apple slices during microwave intermittent drying

Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying

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