Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying

Abstract

This study aimed to investigate the influence of microwave drying with different power levels as alternative to convective drying method on drying kinetics and main quality attributes of hawthorn slice. At increasing microwave power values, higher drying rate and shorter drying time was observed. The page model was found to give best fit (R 2 > 0.9961, RMSE < 0.028 and χ 2 < 0.675x10 -3 ) for all drying treatments. Although the minimum change of color and texture value were obtained at microwave power of 600 W, the convective drying caused less total color and texture change depending fresh sample. Drying process at microwave powers of 600 W and 360 W showed the best quality in terms of rehydration and bioactive properties, respectively. The findings in current work demonstrated that microwave drying at 360 W microwave power might be suitable for drying of hawthorn slices with high quality and bioactive properties as well as low operating costs.

Microwave drying vs hot-steam-air drying of seedless noni fruit: drying performance and post-drying quality

“…Microwave drying of hawthorn slice at various power levels (180 watt, 360 watt, and 600 watt) gave shorter drying time and higher drying rate than conventional drying at 60℃. The drying rate also increased as the microwave power increased [24]. Similar results were also obtained from a previous study comparing the effectiveness of microwave drying at various power levels (from 200 W to 800 W) and convection drying at various temperatures (from 40℃ to 120℃) for potato peels [25].…”

Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality

“…Thus, the Page model could give better a prediction of the drying behavior of G. erubescens fruits under similar conditions in future works than any of the models used. The Page model was also adjudged the best for predicting thin-layer drying of Crabapple slices (3 mm and 5 mm) [ 49 ] and hawthorn fruit slice (10 mm) [ 50 ].…”