Drying kinetics and optimization of microwave- assisted drying of quince pomace

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 12, Issue 6 - Serial Number 42, January and February 2017, Pages 750-757   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v12i6.59815

Authors

Adieh Anvar¹; Behzad Nasehi^{* 2}; Mohammad Noshad³; Hassan Barzegar¹

¹Department of Food Science and Technology, Ramin agricultural and natural resources university, Ahvaz, Iran

²Payame Noor University (PNU)

³Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

Abstract

In this study, microwave drying conditions of quince pomace optimized with respect to quality attributes (moisture content, color change and consumer acceptance). Response surface methodology (RSM) technique was used to develop models to respond to the microwave power (100, 2000, 300 W), and microwave time (5, 10, 15 min). The models obtained from the responses were adequate and acceptable because the coefficient of determination R2 of the models was relatively high. Microwave power of 200W and microwave time of 8 minutes were concluded as the optimum conditions prior to air-drying at 50°C. To describe the drying process, the experimental data for moisture loss was converted to moisture ratios. The effective moisture diffusivity increased with increase in microwave power and its values varied from 1.83-4.87×10-9 m2/s. Using an exponential expression based on Arrhenius equation the activation energy and was found to be 16.41 W/mm.

Keywords

Quince pomace; Microwave drying; optimization; Effective moisture diffusivity; Activation energy

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