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Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer

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Abstract

The effects of ultrasound pretreatment (US) before hot air drying (HAD) and microwave drying (MWD) of garlic slices were investigated. For this aim ultrasonic bath at 30 °C for 30 min (35 kHz), microwave oven at 540 W power and tray dryer at 60 °C and with 1.0 m/s air flow rate were used to reach the final moisture content of 5%. Drying rate increased in the US + HAD and the US + MWD groups by 19.30% and 13.82% respectively in comparison with control groups. The effective moisture diffusivity (Deff) of garlic slices were calculated from Fick’s diffusion model for the HAD, US + HAD, MWD and the US + MWD groups as 1.420 × 10−10, 1.826 × 10−10, 1.177 × 10−8, 1.363 × 10−8 m2/s respectively. The rehydration rates increased, and bulk densities were decreased in the US + HAD and the US + MWD compared to the control groups. The color values were significantly affected after ultrasound pretreatment. Redness, and yellowness increased most in the US + HAD group.

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Authors and Affiliations

  1. Food Engineering Department, Faculty of Engineering, Munzur University, 62100, Tunceli, Turkey

    Hamza Bozkir

  2. Food Engineering Department, Faculty of Engineering, Ege University, Izmir, Turkey

    Ahsen Rayman Ergün & Taner Baysal

  3. Food Processing Department, Köşk Vocational School, Adnan Menderes University, Aydın, Turkey

    Yeliz Tekgül

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  1. Hamza Bozkir
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  2. Ahsen Rayman Ergün
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  3. Yeliz Tekgül
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  4. Taner Baysal
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Correspondence to Hamza Bozkir.

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Bozkir, H., Rayman Ergün, A., Tekgül, Y. et al. Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer. Food Sci Biotechnol 28, 347–354 (2019). https://doi.org/10.1007/s10068-018-0483-1

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  • DOI: https://doi.org/10.1007/s10068-018-0483-1

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