Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas

Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)

“…Similar effect of microwave power was found in drying of carrot (Wang and Xi, 2005), mint leaves (Ozbek and Dadali, 2007), osmotically dehydrated banana (Pereira et al, 2007) and cooked soybean (Gowen et al, 2008). However, by increasing air temperature from 60°C to 70°C, the drying rates were not significantly improved.…”

Drying kinetics and product quality of dried Chempedak

“…(14), which were considered as browning indices for drying temperatures 50°C, 60°C, 70°C, were 17.560, 20.170 and 28.420, respectively. The total color change falls within the range reported for osmotic dehydrated banana (DE = 15-25) (Pereira et al, 2007) but higher than that reported for heat pump dried banana (DE = 7-12) (Chua et al, 2001) because of the higher temperatures used in this study. Table 5 shows the texture analysis of fresh and dried chempedak slabs.…”

Microwave Convective Drying of Plant Foods at Constant and Variable Microwave Power

“…Increase of microwave power from 400 to 800 W caused a reduction of the drying time at 40 C of 62% and at 60 C of 47%, while an increase of temperature from 40 to 60 C caused a reduction of drying time of 40% at 400 W and 16% at 800 W. At lower microwave powers, the effect of increasing temperature affects more significantly the drying time (Table 2). Further results regarding the effect of microwave power, air temperature, and velocity on drying kinetics during different stages of drying can be found in Pereira et al [14] for osmotic dehydrated banana. Although microwave power has the most important effect on water loss, it also contributes to overheating of the product by the end of drying, resulting in charred pieces and loss of yield.…”