Structural change kinetics, drying characteristics, antioxidant properties, and the correlation between quality parameters of dried duckweed (Wolffia arrhiza (L.) Wimm) affected by different levels of microwave power

Abstract

BACKGROUND Duckweed is considered as a future food material due to its fast growth, high yield, high nutritional value, and low impact on land use. However, in its fresh form, it has high moisture content (95% wet basis), resulting in a short shelf life. In this study, microwave drying (MWD) was conducted to produce a shelf‐stable duckweed with minimal loss of quality. Drying characteristics and quality aspects of dried duckweed were assessed. Reaction order kinetics, including zero and first order, was applied to describe structural changes during drying process. Hierarchical cluster analysis (HCA) was used to select the appropriate drying conditions. RESULTS Of five drying models, the Midilli–Kucuk model was the one that best described the drying process. Drying at high microwave power could reduce energy consumption and increase energy efficiency. Increasing both microwave power and drying time increased the structural shrinkage rate as described by first‐order reaction kinetics. High correlations among quality parameters were observed using Pearson's correlation. Drying treatments were differentiated into two main clusters by HCA and the results showed that MWD at 720 and 900 W provided samples that were closer in terms of quality to a freeze dried sample (the positive control) than samples that had been subjected to MWD at 450 W. CONCLUSION Drying behaviors of duckweed were well‐described by the Midilli–Kucuk model. Microwave drying at 900 W gave the lowest energy consumption and displayed the most efficient use of energy. The first‐order equation could be used effectively to describe the structural changes in the duckweed. Microwave drying at 720 and 900 W was the appropriate drying condition according to the HCA classification. © 2023 Society of Chemical Industry.