Study the effect of microwave power and slices thickness on drying characteristics of potato

Azimi-Nejadian, Hadi; Hoseini, S.S.

doi:10.1007/s00231-019-02633-x

Cited by 59 publications

(40 citation statements)

References 35 publications

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“…Therefore, rapid superficial hardening in the samples with less thickness causes a restriction in moisture transfer compared to thicker samples and thus leads to a decrease in moisture diffusivity coefficient in thinner samples [40,41]. Similar observations on the effect of thickness on moisture diffusivity coefficient have been reported by other researchers, including Doymaz and Gol, Azimi-Nejadian and Hoseini and Onwude et al [28,40,42]. The D eff increased by prolonging the ultrasonic pretreatment time from 0 to 30 min.…”

Section: Effsupporting

confidence: 79%

“…Nguyen and Price reported that superficial hardening generally occurs much faster in thinner samples than in thicker samples, while the rate of moisture evaporation in thinner samples is much higher [39]. Therefore, rapid superficial hardening in the samples with less thickness causes a restriction in moisture transfer compared to thicker samples and thus leads to a decrease in moisture diffusivity coefficient in thinner samples [40,41]. Similar observations on the effect of thickness on moisture diffusivity coefficient have been reported by other researchers, including Doymaz and Gol, Azimi-Nejadian and Hoseini and Onwude et al [28,40,42].…”

Section: Deffmentioning

confidence: 99%

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Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

2021

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The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(Deff), drying time, specific energy consumption (SEC), energy efficiency, drying efficiency, and thermal efficiency) and physical (color and shrinkage) properties of kiwifruit under hybrid hot air-infrared(HAI) dryer at different temperatures (50, 60 and 70 °C) and different thicknesses (4, 6 and 8 mm). A total of 11 mathematical models were applied to represent the moisture ratio (MR) during the drying of kiwifruit. The fitting of MR mathematical models to experimental data demonstrated that the logistic model can satisfactorily describe the MR curve of dried kiwifruit with a correlation coefficient (R2) of 0.9997, root mean square error (RMSE) of 0.0177 and chi-square (χ2) of 0.0007. The observed Deff of dried samples ranged from 3.09 × 10−10 to 2.26 × 10−9 m2/s. The lowest SEC, color changes and shrinkage were obtained as 36.57 kWh/kg, 13.29 and 25.25%, respectively. The highest drying efficiency, energy efficiency, and thermal efficiency were determined as 11.09%, 7.69% and 10.58%, respectively. The results revealed that increasing the temperature and ultrasonic pretreatment time and decreasing the sample thickness led to a significant increase (p < 0.05) in drying efficiency, thermal efficiency, and energy efficiency, while drying time, SEC and shrinkage significantly decreased (p < 0.05).

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Section: Effsupporting

confidence: 79%

Section: Deffmentioning

confidence: 99%

Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

2021

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“…At longer exposure time, more energy was absorbed by seaweed. These findings were in agreement with the previous report (Azimi-Nejadian & Hoseini, 2019). In their study, an increase in SEC is significantly influenced by the increasing power level of the microwave and the potato slice's thickness.…”

Section: Specific Energy Consumption (Sec)supporting

confidence: 94%

Design and Performance of Scaled-Up Microwave Dryer for Seaweed Drying

Hakim

Handoyo

Prasetya

2020

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Direct sunlight is commonly used to dry fresh seaweed by artisanal farmers in Indonesia due to its low cost and ease of handling. Nevertheless, this method poses some drawbacks such as lengthy duration, weather dependency and quality degradation. The application of microwave technology in food processing has progressed dramatically, including in the drying process. The microwave drying method is more efficient and can shorten the processing time. This study aimed to describe a large-scale microwave dryer (MD) design and performance to assist the fresh seaweed drying process. The design concept applies microwave energy with a volumetric heating feature to accelerate the seaweed drying process without damaging its functional groups. The MD dimensions were 2410 (l) x 270 (w) x 210 (h) mm with a dryer capacity of up to six kilograms, an enlarged cavity and multiple magnetrons. The main components of the MD were cavity, air circulation system, drying system and control system. According to the performance testing, the MD’s optimum performance was at a power level setting of P7 and six kilograms load. At this setting, we obtained a dried seaweed with a moisture ratio of 0.68±0.05, drying rate of 30.29±1.32 g/min, specific energy consumption of 3.96±0.08 MJ/kg H2O and energy efficiency of 58.45±2.65%. The total power of the P7 setting operation required 2.00 kW. Fourier-Transform Infrared (FTIR) spectra showed that the functional groups of the dried seaweed were unaltered.

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“…It was then concluded that with the increase in the microwave power and the decrease in the load weight, the drying time decreased but the effective moisture diffusivity increased dramatically. The results were similar to the microwave vacuum drying results of edamame (Islam et al, 2019) and potato chips (Azimi-Nejadian & Hoseini, 2019).…”

Section: Influence Of Microwave Vacuum Drying On the Effective Moistusupporting

confidence: 85%

Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes

et al. 2022

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Study the effect of microwave power and slices thickness on drying characteristics of potato

Cited by 59 publications

References 35 publications

Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

Design and Performance of Scaled-Up Microwave Dryer for Seaweed Drying

Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes

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