Effects of Stepwise Microwave Heating and Expanded Bed Height Control on the Performance of Combined Fluidized Bed/Microwave Drying for Preparing Instant Brown Rice

Chupawa, Prarin; Inchuen, Sudathip; Jaisut, Donludee; Ronsse, Frederik; Duangkhamchan, Wasan

doi:10.1007/s11947-022-02933-x

Cited by 12 publications

(8 citation statements)

References 67 publications

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“…Conversely, after the initial drying phase under conditions at 450 W and 300 W in the step-down mode, the power was adjusted to 150 W for the majority of the drying period, specifically accounting for approximately 88% and 83% of the total duration, respectively. This drying mechanism aligned with earlier research studies conducted by [ 23 , 35 , 36 , 37 ].…”

Section: Resultssupporting

confidence: 91%

“…The complete semi-empirical Page drying model (Equation (2)) was used to estimate drying times for each stage, as shown in Table 4 . The drying period was divided into two steps using 70% of the initial moisture content [ 22 , 23 ] as an intermediate point for changing microwave intensity. After reaching such a point, the sample was further dried under 90 °C combined with stepped-up/stepped-down microwave heating until its moisture content was reduced to approximately 10% (wb).…”

Section: Resultsmentioning

confidence: 99%

“…Taking energy efficiency into account, the most suitable drying condition was identified to be when a fixed microwave power of 450 W was utilized. This conclusion was supported by the fact that such conditions resulted in higher microwave power consumption, generating an abundance of internal heat, which, in turn, led to an accelerated drying rate during shorter drying periods [ 23 , 35 , 36 ].…”

Section: Resultsmentioning

confidence: 99%

“…Rehydration properties in terms of rehydration ratio, rehydration rate constant, and rehydration time were measured to represent the capability of water absorption during the rehydration process of the dried red beans [ 4 , 10 , 23 ].…”

Section: Methodsmentioning

confidence: 99%

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Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

Thonglit,

Suanjan,

Chupawa

et al. 2024

Foods

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This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (De), and specific energy consumption (SEC) were examined across varying conditions with the aim of optimizing the drying condition. The results showed that De and SEC varied in a range of 0.53 × 10−9–3.18 × 10−9 m2·s−1 and 16.58–68.06 MJ·(kg·h−1)−1, respectively. The findings from the response surface methodology indicated that optimal drying conditions for cooked red beans are achieved at a hot air temperature of 90 °C, a microwave power of 450 W (corresponding to an initial intensity of 2.25 W·g−1), and a rotational speed of 0.2 Hz. These conditions lead to the maximum effective diffusivity coefficient and the lowest specific energy consumption. Further investigations into step-up (150–300 W to 300–450 W) and step-down (300–450 W to 150–300 W) microwave heating modes were conducted to refine the drying process for enhanced energy efficiency. The synthetic evaluation index revealed that step-down microwave heating strategies of 450 W-to-150 W and 300 W-to-150 W, applied at a temperature of 90 °C and a rotational speed of 0.2 Hz, were notably effective. These methods successfully minimized energy use while preserving the quality attributes of the final product, which were comparable to those of traditionally cooked and freeze-dried red beans. The combined approach of hot-air drying with step-down microwave heating presents a promising, energy-saving technique for producing quick-cooking beans that retain their rehydration qualities and texture.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

Thonglit,

Suanjan,

Chupawa

et al. 2024

Foods

Self Cite

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“…An initial microwave power density of 0.44 W g −1 and an inlet air temperature of 55 °C increased the brightness, redness, and yellowness of dried carrot slices in the MWFDB system. Chupawa et al [44] showed that the total color difference (E) of dried red peppers ranged from 10.27 to 33.29 % depending on the drying conditions. The maximum color change occurred at 540 W, 70 C and 15 m s −1 and the minimum at 360 W, 40 C and 17.50 m s −1 .…”

Section: Blue Berrymentioning

confidence: 99%

Effects of Microwave Utilization on the Color Properties of Food: A Review

Alkanan,

Altemimi,

Hassan

et al. 2024

ChemBioEng Reviews

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This review discusses the importance of food coloring in determining consumer food preferences and the factors that can affect the color of food. It emphasizes the significance of preventing the degradation of pigments during food preparation and highlights the role of microwave ovens in preserving these pigments by reducing processing time and improving color quality. The review delves into the scientific principles underlying microwave heating and its effects on Maillard browning, caramelization, and other chemical reactions responsible for color changes in food. The potential benefits of microwave cooking (MWC) in preserving the natural color of certain foods are highlighted, along with challenges and considerations in maintaining color stability. The review synthesizes findings from diverse studies, providing a comprehensive overview of the current state of knowledge on the effects of microwave utilization on food color. Insights from this review contribute to a better understanding of the intricate relationship between microwave technology and the visual appeal of food, paving the way for informed culinary practices and the development of innovative MWC strategies.

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Impact of THIONIL® on reducing water and soil micro-pollutant and enhancement of growth, survival, anti-vibrio, immunity and health indices of Litopenaeus vannamei in pond trial

Thamarai,

Sivaprakasam,

Kamaraj

et al. 2023

Environ Monit Assess

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Effects of Stepwise Microwave Heating and Expanded Bed Height Control on the Performance of Combined Fluidized Bed/Microwave Drying for Preparing Instant Brown Rice

Cited by 12 publications

References 67 publications

Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

Effects of Microwave Utilization on the Color Properties of Food: A Review

Impact of THIONIL® on reducing water and soil micro-pollutant and enhancement of growth, survival, anti-vibrio, immunity and health indices of Litopenaeus vannamei in pond trial

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