Drying of peaches by a combination of convective and microwave methods

被引:9
|
作者
Chatzilia, Theodora [1 ]
Kaderides, Kyriakos [1 ]
Goula, Athanasia M. [1 ,2 ]
机构
[1] Aristotle Univ Thessaloniki, Sch Agr Forestry & Nat Environm, Dept Food Sci & Technol, Thessaloniki, Greece
[2] Aristotle Univ Thessaloniki, Sch Agr Forestry & Nat Environm, Dept Food Sci & Technol, Thessaloniki 54124, Greece
关键词
diffusion coefficient; drying; microwave; peach; rehydration; shrinkage; HOT AIR; ANTIOXIDANT CAPACITY; ENERGY-CONSUMPTION; TOTAL PHENOLICS; CITRIC-ACID; VITAMIN-C; KINETICS; SHRINKAGE; SLICES; COLOR;
D O I
10.1111/jfpe.14296
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The aim of this work is to study a method to extend the storage life of peaches reducing energy and time consumption and ensuring food quality. The conventional method of hot air dying presents many drawbacks, whereas the microwave drying usually leads to overheating and textural damage. Thus, in this work, a combination of convective and microwave methods, more specifically a two-stage drying process with an initial convective air drying followed by a microwave drying (microwave finishing), was studied for the drying of peaches. Peaches dried at 70? for various times, 200, 278, 355, 433, and 510 min, were then dried in a microwave oven at powers of 300, 500, and 800 W. Drying rates were examined, whereas dry peaches were characterized for their color, antioxidant capacity, shrinkage, and rehydration ability under optimized conditions for the situations with and without pretreatment with ascorbic acid. Mass transfer of water was described by nine empirical models and by the diffusional approach. The shrinkage of peach tissue during microwave finishing was evaluated and diffusion coefficients were assessed with shrinkage considered. The microwave finishing reduced the drying time by 89 & PLUSMN; 40%, while a smaller shrinkage was observed, with better rehydration characteristics.Practical applicationsPeaches are important commodities in terms of global agricultural production. As peach is a perishable product with a short shelf-life, the food industry has been forced to find methods, such as drying, that extend its storage life by months. The conventional method of hot air dying presents many disadvantages. Last decades, microwave drying proposed an alternative way to improve the quality of dehydrated products. However, microwave is rarely used alone as a drying method and is usually combined with other drying techniques. The main goal of this work is to study an innovative method to extend the storage life of peaches reducing energy and time consumption and ensuring food quality.
引用
收藏
页数:16
相关论文
共 50 条
  • [41] Energy and drying time optimization of convective drying: Taguchi and LBM methods
    Majdi, H.
    Esfahani, J. A.
    DRYING TECHNOLOGY, 2019, 37 (06) : 722 - 734
  • [42] Microwave-convective and microwave-vacuum drying of cranberries: A comparative study
    Sunjka, PS
    Rennie, TJ
    Beaudry, C
    Raghavan, GSV
    DRYING TECHNOLOGY, 2004, 22 (05) : 1217 - 1231
  • [43] Modelling the mass transfer during convective, microwave and combined microwave-convective drying of solid slabs and cylinders
    McMinn, WAM
    Khraisheh, MAM
    Magee, TRA
    FOOD RESEARCH INTERNATIONAL, 2003, 36 (9-10) : 977 - 983
  • [44] Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods
    Izli, Nazmi
    Isik, Esref
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2015, 18 (02) : 241 - 249
  • [45] Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying
    Demiray, Engin
    Seker, Anil
    Tulek, Yahya
    HEAT AND MASS TRANSFER, 2017, 53 (05) : 1817 - 1827
  • [46] Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying
    Engin Demiray
    Anıl Seker
    Yahya Tulek
    Heat and Mass Transfer, 2017, 53 : 1817 - 1827
  • [47] The influence of hybrid drying (microwave-convective) on drying kinetics and quality of white mushrooms
    Szadzinska, Justyna
    Mierzwa, Dominik
    CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 2021, 167
  • [48] Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer
    Bozkir, Hamza
    Ergun, Ahsen Rayman
    Tekgul, Yeliz
    Baysal, Taner
    FOOD SCIENCE AND BIOTECHNOLOGY, 2019, 28 (02) : 347 - 354
  • [49] Mathematical model for intermittent microwave convective drying of food materials
    Kumar, C.
    Joardder, M. U. H.
    Farrell, T. W.
    Millar, G. J.
    Karim, M. A.
    DRYING TECHNOLOGY, 2016, 34 (08) : 962 - 973
  • [50] Heat transfer analysis of convective and microwave drying of dragon fruit
    Bhagya Raj, Gurajala V. S.
    Dash, Kshirod K.
    JOURNAL OF FOOD PROCESS ENGINEERING, 2021, 44 (09)