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Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics

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Abstract

In this study, the effect of hot air and microwave drying on drying kinetics and some quality characteristics such as water activity, color, optic index and volatile oil of garlic puree was investigated. Optic index representing browning of the garlic puree increased excessively with an increase in microwave power and hot air drying temperature. However, volatile oil content of the dried samples was decreased by increasing of temperature and microwave power. By increasing drying temperature (50, 60 and 70 °C) and microwave power (180, 360 and 540 W), the drying time decreased from 8.5 h to 4 min. In order to determine the kinetic parameters, the experimental drying data were fitted to various semi-empirical models beside 2nd Fick’s diffusion equation. Among them, the Page model gave a better fit for microwave-drying, while Logarithmic model gave a better fit for hot air drying. By increasing the microwave power and hot air drying temperature, the effective moisture diffusivity, De values ranged from 0.76×10−8 to 2.85×10−8 m2/s and from 2.21×10−10 to 3.07×10−10 m2/s, respectively. The activation energy was calculated as 20.90 kJ/mol for hot air drying and 21.96 W/g for microwave drying using an Arrhenius type equation.

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Abbreviations

a, k, b, n, k0, k1, c:

Empirical constants in models

a w :

Water activity

b:

Cell path used (cm)

C:

Chroma values

D0 :

Effective diffusivity for an infinite temperature (m2/s)

De :

Effective diffusivity (m2/s)

Ea :

Activation energy for moisture diffusion (kj/mol)

h°:

Hue angle values

kc :

Convective mass transfer coefficient (m/s)

L:

Thickness of slab (m)

L0, a0, b0 :

Initial L*, a* and b* values of garlic puree

m:

Mass of the raw sample (g).

MR:

Dimensionless moisture ratio

MRexp,i :

Ith experimentally observed shear stress

MRpred,i :

Ith predicted shear stress

N:

Number of observations

n:

The number of constants

OI:

Optical index

P:

Microwave power (W)

R:

The universal gas constant (8.314 × 10−3 kj mol−1 K−1)

R2 :

Coefficient of determination of models

RMSE:

Root mean square error

t :

Time (s)

T:

Percentage transmittance

Ta:

Absolute temperature (K)

u1, u2, un :

Uncertainty in independent variables

UY :

Uncertainty in result

w:

Weight of sample (g)

wb:

Wet basis

X:

Moisture content (kg water/kg dry matter)

X0 :

Initial moisture content (kg water/kg dry matter)

Xe :

Equilibrium moisture contents (kg water/kg dry matter)

Xs :

Surface moisture contents (kg water/kg dry matter)

Y:

Function of the dependent variables

z:

Distance for diffusion (m)

z1, z2, zn :

Independent variables

ΔE:

Total color change

λi :

Characteristic root of Eq. (3)

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Turkey

    Işıl İlter, Saniye Akyıl, Esra Devseren, Dilara Okut & Figen Kaymak Ertekin

  2. Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, 09010, Aydın, Turkey

    Mehmet Koç

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  1. Işıl İlter
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  2. Saniye Akyıl
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Correspondence to Mehmet Koç.

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İlter, I., Akyıl, S., Devseren, E. et al. Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics. Heat Mass Transfer 54, 2101–2112 (2018). https://doi.org/10.1007/s00231-018-2294-6

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