Optimizing Drying Conditions for Vacuum-Assisted Microwave Drying of Green Peas (<i>Pisum sativum</i>L.)

Chauhan, Atik; Srivastava, Abhaya Kumar

doi:10.1080/07373930902828120

Cited by 50 publications

(31 citation statements)

References 21 publications

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“…6. Samples dried at lower vacuum pressure and higher power levels were better in color and there were less shrinkage in these products resulting in better appearance [7]. Therefore these products got higher score and highly acceptable by panel.…”

Section: Sensory Scorementioning

confidence: 96%

“…The reason for higher RR at higher microwave power can be attributed to the development of greater internal stress during drying at higher power levels. At lower vacuum pressure and small sample mass, the RR increased owing to the increased drying rate and creation of pores due to vacuum conditions [7,20]. The quick microwave energy absorption causes rapid evaporation of water, creating a flux of rapidly escaping vapor which helps in preventing the shrinkage and case hardening, thus improving rehydration characteristics.…”

Section: Rehydration Ratiomentioning

confidence: 98%

“…The model equation describes the effect of test variables on the responses, determines interrelationships among test variables and represents the combined effect of all test variables in the response. Several researchers have employed RSM to optimize various unit operation processes resulting in acceptable responses [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of microwave-vacuum drying of pomegranate arils

2014

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Pomegranate arils (Punica granatum L.) were dried in a microwave-vacuum drier up to a final moisture content of around 5-6 % (d.b.). The effect of microwave power level (25-95 W), vacuum pressure (25-195 mm Hg) and sample mass (65-235 g) on drying efficiency and some quality attributes (color, texture, rehydration ratio and sensory score) of dried pomegranate arils were analyzed by means of response surface methodology. A rotatable central composite design was used to develop models for the responses. Analysis of variance showed that a second order polynomial model predicted well the experimented data. All three process parameters microwave power, vacuum pressure and sample mass strongly affected quality attributes of dried pomegranate arils and drying efficiency. A lower vacuum pressure during drying resulted in better quality products. Optimum drying conditions of microwave power level of 80 W, vacuum pressure of 60 mm Hg and sample mass of 193.7 g were established for microwave-vacuum drying of pomegranate arils. Separate validation experiment was conducted at the derived optimum conditions to verify the predictions and adequacy of the models.

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Section: Sensory Scorementioning

confidence: 96%

Section: Rehydration Ratiomentioning

confidence: 98%

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Optimization of microwave-vacuum drying of pomegranate arils

2014

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“…Numerical optimization identifies a point that maximizes the desirability function or the synthetic evaluation index. Reported examples refer to optimization of the drying of edamames by a combination of hot air and vacuum microwave (Hu et al, 2006), optimization of the drying conditions for vacuum-assisted microwave drying of green peas (Pisum sativum L.) (Chauhan and Srivastava, 2009), and optimization of the process parameters for the microwave vacuum drying of apple slices, using the response surface method (Han et al, 2010). In the graphical optimization technique, contour diagrams of the different response variables are superimposed and the optimal conditions are determined within the superposition region.…”

Section: Optimal Operation Strategymentioning

confidence: 99%

Microwave‐Assisted Drying of Foods – Equipment, Process and Product Quality

Wang

Zhang

Mujumdar

2014

Modern Drying Technology

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Dehydration is one of the main methods used to preserve foods, keeping it in a stable and safe condition as dehydration reduces water activity and extends the shelf life of fresh fruits, vegetables and aquatic products by preventing microbial activity (Wang et al., 2011b;Mujumdar and Law, 2010;Zhang et al., 2006). Furthermore, there are some other objectives of dehydration, for example, quality enhancement, improving ease of handling, further processing, sanitation, and the development of new products (Duan et al., 2010a).Drying is the most common, but also the most energy-consuming, food preservation process (Mujumdar, 2006;Ratti, 2001). Many conventional thermal methods, such as hot-air drying, vacuum-drying and freeze-drying result in low drying rates in the falling rate period of drying and often also in the surface drying region, due to the heat sensitivity of most foodstuffs (Clary et al., 2005;Zhang et al., 2003;Zhang et al., 2005). Furthermore, extended drying times at relatively high temperatures during the falling rate period lead to the undesirable thermal degradation of the product (Mousa and Farid, 2002). In addition, convective drying seriously damages the sensory characteristics and nutritional properties of foods. Occasionally, severe shrinkage caused by convective drying can reduce the rehydration capacity of the dehydrated product.Given the large quantities of materials produced from agriculture, horticulture and other commodities that must be dried each year, and the magnitude of associated energy inputs, there is a continuing need to improve the thermal drying systems used. The main areas for improvement are in energy transfer, drying times to reduce equipment size, and attaining better uniformity of drying rates and product quality (Souraki et al., 2009).Microwave (MW) applications offer potential opportunities for enhancing the drying of food. Microwave heating/drying coupled with other drying techniques such as convective, vacuum-and freeze-drying provides various options for microwave-assisted drying techniques with their respective merits; for example, microwave vacuum-drying (MWVD), microwave freeze-drying (MWFD),

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“…In addition, the other distinct advantages of microwave drying include no need of accessory equipment and almost no pollution release. Many literatures referred to the microwave drying of woods [9], vegetables and fruits [10,11], and ore [12].…”

Section: Introductionmentioning

confidence: 99%

Microwave Drying of Anthracite: A Parameter Optimized by Response Surface Methodology

et al. 2012

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Response surface methodology, based on Central composite design, was applied to obtain the optimized parameters for microwave drying on anthracite. The microwave power level, drying time, and sample mass were selected as the independent variables for the experiments, while the dehydration ratio was selected as the response affected by the independent variables. The significance of these three variables are in reverse order: drying time sample mass > power level. The interactions between drying time and power level, power level, and sample mass were significant; the interaction between drying time and sample mass was insignificant. The optimization conditions were the following: power level of 682.07 W; drying time of 2.98 min; and sample mass of 49.19 g. The maximal effectiveness ratio is 1.452 kg/kW h under the optimized condition. The verification experiment indicated that the experimental results were in good agreement with the predicted values, which has only a +0.57% deviation.

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Optimizing Drying Conditions for Vacuum-Assisted Microwave Drying of Green Peas (Pisum sativumL.)

Cited by 50 publications

References 21 publications

Optimization of microwave-vacuum drying of pomegranate arils

Optimization of microwave-vacuum drying of pomegranate arils

Microwave‐Assisted Drying of Foods – Equipment, Process and Product Quality

Microwave Drying of Anthracite: A Parameter Optimized by Response Surface Methodology

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