Microwave drying characteristics of spinach

Özkan, İhsan; Akbudak, B.; Akbudak, Nuray

doi:10.1016/j.jfoodeng.2005.10.026

Cited by 235 publications

(170 citation statements)

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“…The positive effect of MW power on drying time was also reported in literature for spinach, leek and okra (Ozkan et al, 2007;Dadali & Ozbek, 2008;Apar, Demirhan, Ozbek, & Dadali, 2009). As mentioned in materials and methods section, zucchini samples were first dehydrated partially at 80°C before MWD.…”

Section: Ijfs October 2017 Volume 6 Pages 232-244supporting

confidence: 60%

“…Many studies have been performed on MW or MW-assisted drying of food. Some examples include drying of carrot (Arikan, Ayhan, Soysal, & Esturk, 2012), spinach (Ozkan, Akbudak, & Akbudak, 2007), tomato pomace (Al-Harahsheh, Al-Muhtaseb, & Magee, 2009) and apple (Zarein, Samadi, & Ghobadian, 2015). Similar to CHD, there is no information in literature regarding the MWD of zucchini.…”

Section: Introductionmentioning

confidence: 99%

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Drying characteristics of zucchini and empirical modeling of its drying process

Kutlu

İşçi

2017

IJFS

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The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.

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Section: Ijfs October 2017 Volume 6 Pages 232-244supporting

confidence: 60%

Section: Introductionmentioning

confidence: 99%

Drying characteristics of zucchini and empirical modeling of its drying process

Kutlu

İşçi

2017

IJFS

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“…Thus a high quality product is obtained, it reduces the drying period and a power saving is achieved during the dehydration process [3]. Microwave energy is an excellent alternative for the processing of fruits and vegetables because it reduces the impact of elevated temperature and improves the retention of thermolabile compounds such as polyphenols, vitamins, carotenoids and other secondary metabolites [4].…”

Section: Introductionmentioning

confidence: 99%

Hypolipidemic Activity of Microwave-Dehydrated Mango (<i>Mangifera indica</i> L.) Powder in Mice Fed a Hypercholesterolemic Diet

Osorio-Esquivel¹,

Cortés-Viguri²,

Garduño‐Siciliano³

et al. 2014

JBiSE

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The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and antioxidant activities were determined using high-performance liquid chromatography and DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) assays, respectively. The total phenolic content of microwavedehydrated mango powder was 1451.7 ± 26.7 μggallic acid equivalents/g dry weight. The main phenolic compounds identified were gallic acid, epicatechin, ferulic acid, and catechin. The antioxidant activity was 14.6% higher in microwave-dehydrated mango powder than in conventional mango powder. Mice were fed a hypercholesterolemic diet (1 g cholesterol/100g over 7 days). The hypercholesterolemic mice whose diets were supplemented with microwave-dehydrated mango powder showed a significant decrease (P ≤ 0.05) in total serum cholesterol compared to the hypercholesterolemic mice and the mice fed with conventional dehydrated mango powder. We O. Osorio-Esquivel et al. 810serum LDL-c (36.0%) and total cholesterol (43.3%) compared to the mice in hypercholesterolemic group. Notably, the atherogenic index was 72% lower in the microwave-dehydrated mango powder group compared to the hypercholesterolemic group. These results suggest that the biocompounds, such as polyphenols and dietary fiber, found in mango pulp might improve the lipid profile in mice fed a hypercholesterolemic diet.

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“…The researchers from Turkey investigated the drying characteristics of spinach using 8 microwave power levels. It was found that the drying process was completed between 290 to 4005 s depending on the value of microwave power [5]. Microwave drying in combination with hot air drying was also used for pumpkin slices drying [6].…”

Section: Introductionmentioning

confidence: 99%

Cassava slices drying by using a combined hot-air single-plane microwave dryer

Wilaipon¹

2014

JACEN

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Characteristics of cassava drying were investigated by using a microwave hot-air drying system. Two waveguides were installed on a single plane of the microwave cavity. The drying experiments were carried out at two levels of sample surface temperature set-points, 70˚C and 80˚C respectively. Cassava (Rayong-9) with 2.5 kg weight and 61% moisture content on wet basis was dried in the dryer for about 300 -340 minutes until the final values of moisture content of about 20% db were achieved. It was found that the drying time decreased with an increase in sample-surface temperature set point. Approximately 87% of the moisture was removed during the drying period. It was found that there was a rapid decrease in moisture ratio values followed by the gradual decline period in all experiments. With regard to drying kinetics, 5 commonly used mathematical models were examined with the experimental data. It was found that Page's and diffusion models provided a good agreement between the experimental and predicted moisture ratio values for all temperature set-points. The regression results indicated that highest values of coefficient of determination and adjusted coefficient of determination as well as lowest value of standard error of estimation were reported for the case of Page's model at 80˚C temperature set-point.

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Microwave drying characteristics of spinach

Cited by 235 publications

References 25 publications

Drying characteristics of zucchini and empirical modeling of its drying process

Drying characteristics of zucchini and empirical modeling of its drying process

Hypolipidemic Activity of Microwave-Dehydrated Mango (<i>Mangifera indica</i> L.) Powder in Mice Fed a Hypercholesterolemic Diet

Cassava slices drying by using a combined hot-air single-plane microwave dryer

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Microwave drying characteristics of spinach

Cited by 235 publications

References 25 publications

Drying characteristics of zucchini and empirical modeling of its drying process

Drying characteristics of zucchini and empirical modeling of its drying process

Hypolipidemic Activity of Microwave-Dehydrated Mango (&lt;i&gt;Mangifera indica&lt;/i&gt; L.) Powder in Mice Fed a Hypercholesterolemic Diet

Cassava slices drying by using a combined hot-air single-plane microwave dryer

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Hypolipidemic Activity of Microwave-Dehydrated Mango (<i>Mangifera indica</i> L.) Powder in Mice Fed a Hypercholesterolemic Diet