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A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes

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In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The temperature, microwave power, air velocity, and pulse ratio (PR) applied in the experiments were 40–80°C, 200–600 W, 0.5–2 m/s, and 2–6, respectively. Results showed that IMWD and CMWD more effective than HAD in kinetic parameters and physicochemical quality attributes. Also, results indicated CMWD had the lowest and highest drying time and effective diffusivity. The exponential model for estimating IMWD activation energy, considering absolute power (1/P) and pulse ratio were also represented. The color change in apple slices dried by HAD showed the highest change.

Keywords
Dried apple, hot air drying, intermittent
microwave, microwave drying, phenol
compounds, physicochemical properties

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

New York : Wiley Periodicals, Inc.., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(6): 519–526

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.24

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(6)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

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