Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave‐ and Hot‐Air Convection‐ Dehydrated Tomatoes

Durance, T.D.; Wang, J.H.

doi:10.1111/j.1365-2621.2002.tb09529.x

Cited by 130 publications

(86 citation statements)

References 8 publications

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“…The higher pressure difference between the vacuum chamber and the internal pressure in the product might caused a less dense, more expanded and puff structure then higher capacity to absorb water was obtained (Giri and Prasad 2007). Similar effects of MW and P were reported by Kiranoudis et al (1997), Durance and Wang (2002), Sunjka et al (2004), Giri and Prasad (2007) and Therdthai and Zhou (2009).…”

Section: Rehydration Ratiosupporting

confidence: 63%

“…Therefore, MVD can help to preserve qualities of dried products. Many agricultural products, such as cranberries (Sunjka et al 2004), tomatoes (Durance and Wang 2002), bananas (Mousa and Farid 2002), apples, kiwis, pears (Kiranoudis et al 1997), button mushrooms (Giri and Prasad 2006, 2009, mint leaves (Therdthai and Zhou 2009), bamboo shoots (Bal et al 2010), sour cherry (Motavali et al 2011) and turmeric (Hirun et al 2012) can be successfully dried using MVD.…”

Section: Introductionmentioning

confidence: 99%

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Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute pressures of 18.66, 29.32, 39.99 and 50.65 kPa, whereas infrared radiation was added in MVD+IR at 100 and 200 W. The effects of microwave power, absolute pressure and infrared power on drying characteristics, qualities and specific energy consumption were investigated. It was found that drying rate increased with lower absolute pressure, higher microwave power and higher infrared power. In particular, the results also indicated that drying undergoing MVD+IR could provide better qualities in terms of color of dried shiitake mushroom, rehydration ratio and texture of rehydrated ones. Furthermore, the drying characteristics were described by fitting data to six different drying models. Based on their coefficient of determination, root mean square error, residual of sum square and chi-square, Modified Page model could accurately predict moisture ratio for all drying conditions. Within the range of this study, the suitable drying condition with respect to the product qualities and energy consumption was MVD+IR drying at 267 W of microwave power, 18.66 kPa of absolute pressure and 200 W of infrared power.

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Section: Rehydration Ratiosupporting

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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“…In addition, both volume and weight of dried products are noticeably decreased after drying, which can minimize the cost of packaging, storage and transportation (Doymaz, 2007). Among the drying techniques, open sun drying is a seasoned, simple (requires less technology), cost effective and familiar food preservation method used to reduce the moisture contents of all agricultural commodities (Durance & Wang, 2002). Nonetheless, the quality of products can be seriously tainted and occasionally rendered inedible in open sun drying because of the potential risk from environmental problems (rain, storm, windborne dirt, dust) and biological hazards (infestation by insects, rodents and other animals).…”

Section: Introductionmentioning

confidence: 99%

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Yusufe

Mohammed

Satheesh

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70 o C, 80 o C and 90 o C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70 0 C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90 0 C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

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“…The L-MIM 320 type dryer has a volume of 400 dm 3 . The applied velocity and temperature was 9 m/s and 60°C.…”

Section: Drying Methods 221 Hot-air Dryingmentioning

confidence: 99%

“…So, the combination of hot-air-, and microwave vacuum drying is more energy-and cost-efficient, and creates better quality product than using the technologies alone. [3,7] 2 Materials and methods…”

Section: Drying Ratementioning

confidence: 99%

Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product

Ferenczi

Czukor

Cserhalmi

2014

Period. Polytech. Chem. Eng.

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In this study, combined microwave vacuum drying (MVD) with hot-air drying was evaluated, and then compared with hotair drying and freeze drying, by the quality of the created product. The aim was to show that MVD is a strong quality competi-The results show that quality of the product made by MVD combined with hot-air pre-drying is higher than hot-air dried ones. By most of the measured quality parameters, microwave vacuum drying also provided higher quality product than freeze drying. KeywordsMicrowave vacuum drying · hot-air drying · freeze drying · drying · apple 1 Introduction A widespread and simple method for preserving fruits and vegetables is drying. Due to novel, energy-efficient and rapid technologies, creation of new dried products, with unique characteristics, excellent rehydration rate, sensory preferred properties and high nutrition value becomes possible. Most commonly used technologies for drying are hot-air drying, freeze drying, osmotic dehydration, microwave-, and vacuum drying. The conventional thermal methods, including hot-air drying, vacuum drying, and freeze-drying, result in low drying rates in the falling rate period of drying [2,16]. Using the conventional and new methods in different combinations results advantageous properties, for example higher drying rate and increased quality product.Microwave vacuum drying (MVD) is one of the newest varieties of mild food manufacturing technologies. It is a rapid and efficient dehydration method, which yields unique characteristics, improved product appearance and quality, compared to conventionally dried products. [14] On national and international levels, there is intensive research and development activity for more wide-ranging application of MVD technology. The reason of the active interest in the use of this drying technology is the rapid drying and the special texture of the end products. The authors have been dealing with this technology since 2010, determining the optimal parameters of MVD combined with hot-air drying for creating a less-burned and low bulk density product. [4,5] The aim of this present work was to study the chemical, physical and consumer-related differences between the products of hot-air drying, freeze drying and combined MVD. Chemical properties, such biologically active-and aromatic compounds, physical-rheological properties, and consumer-related properties, such as organoleptic-, and microbiological properties were investigated.

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Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave‐ and Hot‐Air Convection‐ Dehydrated Tomatoes

Cited by 130 publications

References 8 publications

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product

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