Influence of blanching-freezing pre-treatment on moisture removal characteristics of microwave-dried potatoes

IF 0.9 4区工程技术 Q4 ENGINEERING, CHEMICAL Journal of Microwave Power and Electromagnetic Energy Pub Date : 2022-01-02 DOI:10.1080/08327823.2022.2029118

M. Beigi

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引用次数: 2

Abstract

Abstract The aim of present work was mainly to study the influence of blanching-freezing pre-treatment on moisture removal characteristics of potato during microwave drying process. The influence of microwave power and the samples thickness was also assessed. For this purpose, microwave powers of 100, 350 and 550 W were practiced to dry discoid shape samples of fresh and blanched-frozen potatoes with a constant diameter of 20 mm and different thicknesses of 5, 10 and 15 mm. The obtained results revealed that time required to dehydrate treated potatoes was significantly (P < 0.05) shorter than the fresh ones. The moisture diffusivity of the fresh and blanched-frozen potatoes was determined to be in the range of 9.13 × 10−9‒7.93 × 10−8 and 9.89 × 10−9‒9.36 × 10−8 m2 s−1, respectively where enhanced with the both increasing power level and samples thickness. The average energy required to instigate water diffusion inside the treated samples with 5, 10 and 15 mm thickness was obtained to be 0.463, 0.379 and 0.331 W g−1, respectively while the values for fresh samples were 0.505, 0.466 and 0.413 W g−1, respectively.

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漂冻预处理对微波干燥马铃薯去湿特性的影响

摘要本研究主要研究了微波干燥过程中，漂冻预处理对马铃薯脱湿特性的影响。并对微波功率和样品厚度的影响进行了评价。为此，在100、350和550 W的微波功率下，对直径为20 mm、厚度为5、10和15 mm的新鲜和焯水冷冻土豆的盘状样品进行干燥。结果表明，处理马铃薯脱水所需时间显著(P < 0.05)短于新鲜马铃薯。结果表明，新鲜马铃薯和热冻马铃薯的水分扩散系数分别为9.13 × 10−9 ~ 7.93 × 10−8和9.89 × 10−9 ~ 9.36 × 10−8 m2 s−1，随功率水平和样品厚度的增加而增大。在厚度为5、10和15 mm的处理样品中，激起水扩散所需的平均能量分别为0.463、0.379和0.331 W g−1，而新鲜样品的平均能量分别为0.505、0.466和0.413 W g−1。

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来源期刊

Journal of Microwave Power and Electromagnetic Energy ENGINEERING, CHEMICAL-ENGINEERING, ELECTRICAL & ELECTRONIC

CiteScore

2.50

自引率

6.70%

发文量

期刊介绍： The Journal of the Microwave Power Energy (JMPEE) is a quarterly publication of the International Microwave Power Institute (IMPI), aimed to be one of the primary sources of the most reliable information in the arts and sciences of microwave and RF technology. JMPEE provides space to engineers and researchers for presenting papers about non-communication applications of microwave and RF, mostly industrial, scientific, medical and instrumentation. Topics include, but are not limited to: applications in materials science and nanotechnology, characterization of biological tissues, food industry applications, green chemistry, health and therapeutic applications, microwave chemistry, microwave processing of materials, soil remediation, and waste processing.