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Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit

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Abstract

The study was carried out to investigate the effect of Intermittent microwave convective drying (IMCD) on the overall quality of dried dragon fruit in terms of total phenolic content, color change, and rehydration ratio. Three levels of microwave power (200–600 W) and a temperature of 60 °C for hot air were applied alternately throughout the process with three levels of pulse ratio such as 1:10, 1:20, and 1:40, respectively. The total phenolic content of the dragon fruit slice obtained by IMCD was ranged between 5.750 and 6.575 mg GAE/g dry weight. Within the experimental range of process variables under IMCD conditions, the drying efficiency, color change, and rehydration ratio of the dried dragon fruit slices were 15.287–51.930%, 18.643–24.847, and 1.908–3.239, respectively. The Weibull model scale (α) parameter was found to vary between \(27.512\)-\(498.174\), while the shape (β) parameter was found to vary between \(0.769-0.851\). The Weibull model parameters were shown to decrease with increasing microwave power at constant pulse ratio. The IMCD method produced a dried dragon fruit slices with reduced color changes and higher total phenolic content and rehydration ratio values. This investigation would contribute to the development of effective drying techniques for increased food quality and product consistency in the drying of diverse fruits and vegetables.

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Acknowledgements

The authors would like to thank the Department of Food Processing Technology at Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda as well as the Department of Food Engineering and Technology at Tezpur University, Tezpur for providing the necessary lab facilities to conduct the research. There was no particular grant for this research from any funding source.

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Raj, G.V.S.B., Dash, K.K. Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit. Food Sci Biotechnol 31, 549–560 (2022). https://doi.org/10.1007/s10068-022-01057-4

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