{"title":"漂冻预处理对微波干燥马铃薯去湿特性的影响","authors":"M. Beigi","doi":"10.1080/08327823.2022.2029118","DOIUrl":null,"url":null,"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.","PeriodicalId":16556,"journal":{"name":"Journal of Microwave Power and Electromagnetic Energy","volume":null,"pages":null},"PeriodicalIF":0.9000,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Influence of blanching-freezing pre-treatment on moisture removal characteristics of microwave-dried potatoes\",\"authors\":\"M. Beigi\",\"doi\":\"10.1080/08327823.2022.2029118\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":16556,\"journal\":{\"name\":\"Journal of Microwave Power and Electromagnetic Energy\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2022-01-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Microwave Power and Electromagnetic Energy\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://doi.org/10.1080/08327823.2022.2029118\",\"RegionNum\":4,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Microwave Power and Electromagnetic Energy","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1080/08327823.2022.2029118","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Influence of blanching-freezing pre-treatment on moisture removal characteristics of microwave-dried potatoes
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.
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.