Effective moisture diffusivity of pomegranate arils under going microwave-vacuum drying

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

“…The average drying rates during the period with a constant drying rate and the initial and final moisture content of cranberries during that period are presented in Table 4. Many researchers investigating the kinetics of microwave-vacuum drying of fruit, vegetables and mushrooms have reported only the long phase with a decreasing drying rate, accompanied by a very short F-frozen cranberries; FM1-frozen cranberries subjected to microwave vacuum pretreatment at microwave power of 100 W; FM5-frozen cranberries subjected to microwave vacuum pretreatment at microwave power of 500 W; FM8-frozen cranberries subjected to microwave vacuum pretreatment at microwave power of 800 W MR-moisture loss ratio; SR-solids gain ratio F-frozen cranberries; FM1-frozen cranberries subjected to microwave vacuum pretreatment at microwave power of 100 W; FM5-frozen cranberries subjected to microwave vacuum pretreatment at microwave power of 500 W; FM8-frozen cranberries subjected to microwave vacuum pretreatment at microwave power of 800 W phase or the absence of a phase with a constant drying rate (Zielinska and Michalska 2016;Béttega et al 2014;Dak and Pareek 2014;Giri and Prasad 2007). In contrast, Bondaruk et al (2007) reported a relatively long phase with a constant drying rate during microwave-vacuum drying of potatoes, which is consistent with our results.…”

Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods

“…Several studies have been carried out to determine moisture diffusion and moisture transfer coefficient of agricultural products such as broccoli [7], pomegranate aril [11], eggplant slices [12] and potato [13]. Nonetheless, to the best of our knowledge, no information on mass transfer parameters of whole lemons is available in the literatures.…”

Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology

“…In order to investigate the effect of a specifi c parameter on the experimental results, the single factor experiments were conducted by applying the control variables method, which means that there is only one variable among the infl uencing factors on the experimental results, and the other variables are kept constant [Dak & Pareek, 2014]. The infl uence of the osmotic temperature, slices thickness, sucrose concentration and vacuum degree on lettuce vacuum osmotic dehydration processes was studied in our work.…”