Kinetic and Quality Study of Mushroom Drying under Microwave and Vacuum

Rodríguez, Rosa; Lombraña, José Ignacio; Kamel, Mahmoud M.; Elvira, Carlos

doi:10.1080/07373930500212685

Cited by 59 publications

(35 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rodríguez et al (2005) studied the microwave vacuum drying of button mushroom at microwave power levels of 60, 120, 180 and 240 W. In addition, it was also investigated by Giri and Prasad (2007) at the microwave power levels of 115, 150, 200, 250 and 285 W. Therefore, the microwave power levels of 56, 143, 209 and 267 W were selected in accordance with the earlier works mentioned. In addition, the preliminary experiments exhibited that the samples were burned at the microwave power higher than 267 W. This point is almost the same as the drying of button mushroom (study of Giri and Prasad (2006)) which the burning of samples took place above 250 W microwave level.…”

Section: Selection Of Drying Parametersmentioning

confidence: 99%

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

2012

View full text Add to dashboard Cite

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.

show abstract

Section: Selection Of Drying Parametersmentioning

confidence: 99%

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

2012

View full text Add to dashboard Cite

show abstract

“…The study of the drying kinetic of foods during microwave heat treatment has recently been a subject of interest for various investigators: for example, garlic [12][13][14], apple [15][16][17], wheat [18], yellow pea [19], carrot [20][21][22][23][24], peach [25], parsley [26], black tea [27,28], mushroom [29,30], lactose [31][32][33], potato [34,35], cabbage [36], paper plant [37], millet [38], tobacco [39], okra [40], spinach [41], and basil [42].…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics and effective moisture diffusivity of purslane undergoing microwave heat treatment

Demırhan

Özbek

2010

Korean J. Chem. Eng.

View full text Add to dashboard Cite

The effects of microwave drying on moisture content, moisture ratio, drying time and effective moisture diffusivity of purslane leaves (Portulaca oleracea L.) were investigated. By increasing the microwave output power (180-900 W) and the sample amounts (25-100 g), the drying time decreased from 43 to 12.5 minutes and increased from 27 to 54 minutes, respectively. To determine the kinetic parameters, the drying data were fitted to various models based on the ratios of the differences between the initial and final moisture contents and equilibrium moisture content versus drying time. Among the models proposed, the semi-empirical Midilli et al. model gave a better fit for all drying conditions applied. By increasing the microwave output power and decreasing the sample amount, the effective moisture diffusivity values ranged from 5.913×10 −11 to 1.872×10 −10 m 2 /s and from 9.889×10 −11 to 3.292×10 −11 m 2 /s, respectively. The activation energy was calculated using an exponential expression based on the Arrhenius equation.

show abstract

“…The liquid diffusion model assumes that water migrates through the solid in the liquid phase, and consequently water vaporization occurs at the surface of the porous body. The following recent works can be reported: Rastogi et al (1997), Derdour and Desmorieux (2004), Lim et al (2004), Porto and Lisboa (2005) and Rodriguez et al (2005).…”

Section: Introductionmentioning

confidence: 99%

Mass transfer inside oblate spheroidal solids: modelling and simulation

Carmo

Lima

2008

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-A numerical solution of the unsteady diffusion equation describing mass transfer inside oblate spheroids, considering a constant diffusion coefficient and the convective boundary condition, is presented. The diffusion equation written in the oblate spheroidal coordinate system was used for a two-dimensional case. The finite-volume method was employed to discretize the basic equation. The linear equation set was solved iteratively using the Gauss-Seidel method. As applications, the effects of the Fourier number, the Biot number and the aspect ratio of the body on the drying rate and moisture content during the process are presented. To validate the methodology, results obtained in this work are compared with analytical results of the moisture content encountered in the literature and good agreement was obtained. The results show that the model is consistent and it may be used to solve cases such as those that include disks and spheres and/or those with variable properties with small modifications.

show abstract

Kinetic and Quality Study of Mushroom Drying under Microwave and Vacuum

Cited by 59 publications

References 9 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

Drying kinetics and effective moisture diffusivity of purslane undergoing microwave heat treatment

Mass transfer inside oblate spheroidal solids: modelling and simulation

Contact Info

Product

Resources

About