Microwave Drying Kinetics of Okra

Dadalı, Gökçe; Apar, Dilek Kılıç; Özbek, Belma

doi:10.1080/07373930701372254

Cited by 153 publications

(134 citation statements)

References 40 publications

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“…However, unlike hot air drying both constant and falling rate periods were observed for MWD samples. These results were in agreement with the study of parsley and okra that were dried by MW (Soysal, 2004;Dadali et al, 2007). MW power and samples thickness had an influence on drying rates and drying times.…”

Section: Microwave Dryingsupporting

confidence: 91%

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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: Microwave Dryingsupporting

confidence: 91%

“…The effect of the temperature on the effective diffusivity was expressed using the Arrhenius-type relationship for both CHD (10) and MWD (11) (Dadali, Apar, and Ozbek (2007)):…”

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

confidence: 99%

Drying characteristics of zucchini and empirical modeling of its drying process

Kutlu

İşçi

2017

IJFS

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“…Raghavan et al (2005) indicated that about 34% of the world produce requires artificial drying. The drying characteristics of okra has been reported by research workers (Gögus and Maskan 1999;Doymaz 2005;Dadali et al 2007). Extra source of heating besides solar energy can also be provided by specially designed container which increases the temperature and air current to speed up drying.…”

Section: Introductionmentioning

confidence: 92%

“…Therefore, to overcome these problems okra is dried in solar or hot air driers more effectively (Doymaz and Pala 2002). Microwave drying of okra has also been done (Dadali et al 2007). Raghavan et al (2005) indicated that about 34% of the world produce requires artificial drying.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)

Pendre¹,

Nema

Sharma

et al. 2011

J Food Sci Technol

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Okra (Abelmoschus esculentus (L) Moench) is an important vegetable crop of India. Dried okra pods have wide use in snacks and are in great demand for domestic as well as export market. Hence, effect of four slice sizes (1, 2, 3 and 4 cm) and four drying temperatures (50, 60, 70 and 80°C) on quality of hot air dried okra were studied. Okra pods were dried in the form of slices cut across the length at different temperatures. Quality assessment of okra was done on the basis of protein, ascorbic acid and fibre content. Okra slice sizes and drying temperatures affected all the quality parameters significantly (p<0.05). Maximum retention of protein, ascorbic acid and fibre content were found in 2 cm long slices dried at 60°C temperature.

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“…[7] An interesting alternative for monitoring the moisture of yerba mate is microwave drying, which can save time compared with the official method of kiln drying. Microwave drying has been effectively applied to evaluate the moisture content in several agricultural products, such as okra, [8] olives, [9] bamboo shoots, [10] and wheat flour, [11] among others. Because of the large time savings, this type of monitoring could allow the industry to make rapid decisions that depend on the moisture content of the samples.…”

Section: Introductionmentioning

confidence: 99%

Microwave drying and NIR spectroscopy for the rapid moisture measurement of yerba mate (Ilex paraguariensis)leaves during storage

Frizon

Dagostin

Nisgoski

et al. 2017

International Journal of Food Properties

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Microwave technology was assessed and compared with traditional kiln drying to analyze the moisture content of yerba mate leaves/sticks. The moisture content was also measured by near-infrared spectroscopy (NIR). The samples were stored under different conditions of temperature, relative humidity (RH), and time, until 180 days. The microwave method was similar to the official kiln drying method when 900 W/4.3 min was applied. The use of microwave drying showed similar results to the kiln method in the moisture range of 0-10 g/100 g raw material. The partial least square (PLS) models obtained from NIR spectroscopy showed low predictive power, due to the natural heterogeneity of the samples. ARTICLE HISTORY

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Microwave Drying Kinetics of Okra

Cited by 153 publications

References 40 publications

Drying characteristics of zucchini and empirical modeling of its drying process

Drying characteristics of zucchini and empirical modeling of its drying process

Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)

Microwave drying and NIR spectroscopy for the rapid moisture measurement of yerba mate (Ilex paraguariensis)leaves during storage

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