Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.)

Autor: D. V. K. Samuel, Sachidananda Swain, Lalit M. Bal, Gyanaranjan Sahoo, Abhijit Kar
Rok vydání: 2012
Předmět:
Zdroj: Food Science and Biotechnology. 21:969-978
ISSN: 2092-6456
1226-7708
DOI: 10.1007/s10068-012-0127-9
Popis: Drying kinetics modeling and effective moisture diffusivity (Deff) of osmotically dehydrated pretreated red sweet pepper (Capsicum annum L.) during microwave assisted convective drying at power levels of 0.35, 0.70, 1.05, and 1.4 W/g, air temperature of 30, 45, and 60°C, and constant air velocity of 1.5 m/s were investigated. The drying data were applied to 11 different semi-empirical mathematical models to characterize the drying kinetics and Page model provided a good agreement between experimental and predicted moisture ratio values with higher coefficient of determination (R2) and lower root mean square error (RSME) and residual sum of square (RSS). Deff decreased from 1.859×10−7 to 3.55×10−8 m2/s which is 102 to 103 times more than the previous investigations for food materials. Similarly, the activation energy decreased from 8.943 to 5.228 with decrease of drying temperature from 60 to 30°C which is due to the effect of pretreatment (osmotic dehydration). So, pretreatment can be used as criteria for faster drying thereby maintaining final product quality.
Databáze: OpenAIRE
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