Skip to main content
SpringerLink
Log in

The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices

  • Original
  • Published:
Heat and Mass Transfer Aims and scope Submit manuscript

Abstract

The influence of intermittent-microwave drying and hot-air drying on drying characteristics and rehydration properties of apple slices were compared. Microwave powers have crucially affected the drying rate, effective moisture diffusivity and drying time. As microwave power increased, the drying rate and effective moisture diffusivity increased while the drying time reduced. In intermittent-microwave drying, the effective moisture diffusivities were estimated between 4.47 × 10−9 and 2.54 × 10−8 m2 s−1. Longer drying time, slower drying rate and less effective moisture diffusivity were obtained from hot-air drying when compared to intermittent-microwave drying. Higher temperatures provided higher drying rate and effective moisture diffusivity. Effective moisture diffusivities of hot-air dried-apple slices were calculated in the range of 3.38 × 10−10–6.25 × 10−10 m2 s−1. Moreover, Page model gave the best fitting to intermittent-microwave drying curves, while hot-air drying curves were suitably described by Parabolic Model. On the other hand, the rehydration ratio of intermittent-microwave dried-apple slices was higher than hot-air dried-apple slices. Additionally, Peleg model was defined to be the best model predicting experimental rehydration data in both drying techniques.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. Turkish Statistical Institute. Production of fruits, beverage and spice crops. http://www.tuik.gov.tr/UstMenu.do?metod=temelist. Accessed 30 October 2019

  2. Seiiedlou S, Ghasemzadeh HR, Hamdami N, Talati F, Moghaddam M (2010) Convective drying of apple: mathematical modeling and determination of some quality parameters. Int J Agric Biol 12(2):171–178

    Google Scholar 

  3. Wankhade PK, Sapkal RS, Sapkal VS (2013) Drying characteristics of okra slices on drying in hot-air dryer. Procedia Eng 51:371–374

    Google Scholar 

  4. Torki-Harchegani M, Ghasemi-Varnamkhasti M, Ghanbarian D, Sadeghi M, Tohidi M (2016) Dehydration characteristics and mathematical modelling of lemon slices drying undergoing oven treatment. Heat Mass Transf 52(2):281–289

    Google Scholar 

  5. Wang J, Law CL, Nema PK, Zhao JH, Liu ZL, Deng LZ, Gao ZJ, Xiao HW (2018) Pulsed vacuum drying enhances drying kinetics and quality of lemon slices. J Food Eng 224:129–138

    Google Scholar 

  6. Zhang M, Tang J, Mujumdar AS, Wang S (2006) Trends in microwave-related drying of fruits and vegetables. Trends Food Sci Technol 17(10):524–534

    Google Scholar 

  7. Omolola AO, Jideani AI, Kapila PF (2014) Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety. Int J Agric Biol Eng 7(6):107–113

    Google Scholar 

  8. Fijalkowska A, Nowacka M, Wiktor A, Sledz M, Witrowa-Rajchert D (2016) Ultrasound as a pretreatment method to improve drying kinetics and sensory properties of dried apple. J Food Process Eng 39(3):256–265

    Google Scholar 

  9. Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED (2016) Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Res Int 89:701–708

    Google Scholar 

  10. Monteiro RL, Carciofi BA, Laurindo JB (2016) A microwave multi-flash drying process for producing crispy bananas. J Food Eng 178:1–11

    Google Scholar 

  11. Chen XD, Mujumdar AS (eds) (2008) Drying technologies in food processing. Wiley, Singapore

    Google Scholar 

  12. Erbay Z, Icier F (2010) A review of thin layer drying of foods: theory, modeling, and experimental results. Crit Rev Food Sci Nutr 50(5):441–464

    Google Scholar 

  13. Srikiatden J, Roberts JS (2007) Moisture transfer in solid food materials: a review of mechanisms, models, and measurements. Int J Food Prop 10(4):739–777

    Google Scholar 

  14. Zarein M, Samadi SH, Ghobadian B (2015) Investigation of microwave dryer effect on energy efficiency during drying of apple slices. J Saudi Soc Agric Sci 14(1):41–47

    Google Scholar 

  15. Kumar C, Joardder MUH, Farrell TW, Millar GJ, Karim MA (2016) Mathematical model for intermittent microwave convective drying of food materials. Dry Technol 34(8):962–973

    Google Scholar 

  16. Demiray E, Seker A, Tulek Y (2017) Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying. Heat Mass Transf 53(5):1817–1827

    Google Scholar 

  17. Dadali G, Demirhan E, Özbek B (2008) Effect of drying conditions on rehydration kinetics of microwave dried spinach. Food Bioprod Process 86(4):235–241

    Google Scholar 

  18. Adedeji AA, Gachovska TK, Ngadi MO, Raghavan GSV (2008) Effect of pretreatments on drying characteristics of okra. Dry Technol 26(10):1251–1256

    Google Scholar 

  19. Junqueira JRDJ, Corrêa JLG, Ernesto DB (2017) Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. J Food Process Preserv 41(6):e13250

    Google Scholar 

  20. Kumar V, Sharma HK, Singh K (2016) Mathematical modeling of thin layer microwave drying of taro slices. J Inst Eng (India): Ser A 97(1):53–61

    Google Scholar 

  21. Gunasekaran S, Yang HW (2007) Optimization of pulsed microwave heating. J Food Eng 78(4):1457–1462

    Google Scholar 

  22. Chandrasekaran S, Ramanathan S, Basak T (2013) Microwave food processing – a review. Food Res Int 52(1):243–261

    Google Scholar 

  23. Onwude DI, Hashim N, Janius RB, Nawi NM, Abdan K (2016) Modeling the thin-layer drying of fruits and vegetables: a review. Compr Rev Food Sci Food Saf 15(3):599–618

    Google Scholar 

  24. Demiray E, Tülek Y (2018) Rehydration kinetics of sun-dried eggplants (Solanum melongena L.) at different temperatures. Akademik Gıda 16(3):257–263

    Google Scholar 

  25. Goula AM, Adamopoulos KG (2009) Modeling the rehydration process of dried tomato. Dry Technol 27(10):1078–1088

    Google Scholar 

  26. Soysal Y, Öztekin S, Eren Ö (2006) Microwave drying of parsley: modelling, kinetics, and energy aspects. Biosyst Eng 93(4):403–413

    Google Scholar 

  27. Beaudry C, Raghavan GSV, Rennie TJ (2003) Microwave finish drying of osmotically dehydrated cranberries. Dry Technol 21(9):1797–1810

    Google Scholar 

  28. Bi J, Yang A, Liu X, Wu X, Chen Q, Wang Q, Lv J, Wang X (2015) Effects of pretreatments on explosion puffing drying kinetics of apple chips. LWT-Food Sci Technol 60(2):1136–1142

    Google Scholar 

  29. Śledź M, Nowacka M, Wiktor A, Witrowa-Rajchert D (2013) Selected chemical and physico-chemical properties of microwave-convective dried herbs. Food Bioprod Process 91(4):421–428

    Google Scholar 

  30. Zhang Z, Liu Z, Liu C, Li D, Jiang N, Liu C (2016) Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices. Dry Technol 34(15):1791–1800

    Google Scholar 

  31. Crank J (1975) The mathematics of diffusion. Clarendon Press, Oxford

    MATH  Google Scholar 

  32. Darvishi H, Asl AR, Asghari A, Azadbakht M, Najafi G, Khodaei J (2014) Study of the drying kinetics of pepper. J Saudi Soc Agric Sci 13(2):130–138

    Google Scholar 

  33. Çelen S, Haksever A, Moralar A (2017) The effects of microwave energy to the drying of apple (gala) slices. Karaelmas Sci Eng J 7(1):228–236

    Google Scholar 

  34. Özbek B, Dadali G (2007) Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. J Food Eng 83(4):541–549

    Google Scholar 

  35. Górnicki K, Kaleta A, Trajer J (2019) Modelling of dried apple rehydration indices using ANN. Int Agrophysics 33(3):285–296

    Google Scholar 

  36. İzli N, Polat A (2018) Intermittent microwave drying of apple slices: drying kinetics, modeling, rehydration ratio and effective moisture diffusivity. J Agric Sci 26(1):32–41

    Google Scholar 

  37. Alibas I (2006) Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying. Dry Technol 24(11):1425–1435

    Google Scholar 

  38. Azimi-Nejadian H, Hoseini SS (2019) Study the effect of microwave power and slices thickness on drying characteristics of potato. Heat Mass Transf 55(10):2921–2930

    Google Scholar 

  39. Aghilinategh N, Rafiee S, Gholikhani A, Hosseinpur S, Omid M, Mohtasebi SS, Maleki N (2015) A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes. Food Sci Nutr 3(6):519–526

    Google Scholar 

  40. Çelen S, Kahveci K (2013) Microwave drying behaviour of apple slices. Proc Inst Mech Eng, Part E: J Process Mech Eng 227(4):264–272

    Google Scholar 

  41. Meisami-Asl E, Rafiee S, Keyhani A, Tabatabaeefar A (2010) Determination of suitable thin layer drying curve model for apple slices (variety-Golab). Plant Omics 3(3):103–108

    Google Scholar 

  42. Beigi M (2016) Hot-air drying of apple slices: dehydration characteristics and quality assessment. Heat Mass Transf 52(8):1435–1442

    Google Scholar 

  43. Vega-Gálvez A, Ah-Hen K, Chacana M, Vergara J, Martínez-Monzó J, García-Segovia P, Lemus-Mondaca R, Di Scala K (2012) Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chem 132(1):51–59

    Google Scholar 

  44. Zarein M, Samadi SH, Ghobadian B (2013) Kinetic drying and mathematical modeling of apple slices on dehydration process. J Food Process Technol 4(7):1–4

    Google Scholar 

  45. Sacilik K, Elicin AK (2006) The thin layer drying characteristics of organic apple slices. J Food Eng 73(3):281–289

    Google Scholar 

  46. Meisami-Asl E, Rafiee S, Keyhani A, Tabatabaeefar A (2009) Mathematical modeling of moisture content of apple slices (Var. Golab) during drying. Pak J Nutr 8(6):804–809

    Google Scholar 

  47. Velić D, Planinić M, Tomas S, Bilić M (2004) Influence of airflow velocity on kinetics of convection apple drying. J Food Eng 64(1):97–102

    Google Scholar 

  48. Wang Z, Sun J, Liao X, Chen F, Zhao G, Wu J, Hu X (2007) Mathematical modeling on hot air drying of thin layer apple pomace. Food Res Int 40(1):39–46

    Google Scholar 

  49. Beigi M (2016) Energy efficiency and moisture diffusivity of apple slices during convective drying. Food Sci Technol 36(1):145–150

    Google Scholar 

  50. Aghbashlo M, Kianmehr MH, Samimi-Akhijahani H (2008) Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae). Energy Convers Manag 49(10):2865–2871

    Google Scholar 

  51. Sumnu G, Turabi E, Oztop M (2005) Drying of carrots in microwave and halogen lamp–microwave combination ovens. LWT-Food Sci Technol 38(5):549–553

    Google Scholar 

  52. Askari GR, Emam-Djomeh Z, Mousavi SM (2006) Effects of combined coating and microwave assisted hot-air drying on the texture, microstructure and rehydration characteristics of apple slices. Food Sci Technol Int 12(1):39–46

    Google Scholar 

  53. Horuz E, Bozkurt H, Karataş H, Maskan M (2017) Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. Food Chem 230:295–305

    Google Scholar 

  54. Gaware TJ, Sutar N, Thorat BN (2010) Drying of tomato using different methods: comparison of dehydration and rehydration kinetics. Dry Technol 28(5):651–658

    Google Scholar 

  55. Ahmed J, Shivhare US, Singh G (2001) Drying characteristics and product quality of coriander leaves. Food Bioprod Process 79(2):103–106

    Google Scholar 

  56. Sarimeseli A (2011) Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energy Convers Manag 52(2):1449–1453

    Google Scholar 

  57. Vega-Gálvez A, Lemus-Mondaca R, Bilbao-Sáinz C, Fito P, Andrés A (2008) Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J Food Eng 85(1):42–50

    Google Scholar 

  58. Doymaz İ, Özdemir Ö (2014) Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato. Int J Food Sci Technol 49(2):558–564

    Google Scholar 

Download references

Declaration of interests

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Author information

Authors and Affiliations

  1. Department of Food Quality Control and Analysis, Vocational School of Health Services, İstanbul Gelişim University, İstanbul, Turkey

    Tolga Kağan Tepe

  2. Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey

    Begüm Tepe

Authors
  1. Tolga Kağan Tepe
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Begüm Tepe
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Tolga Kağan Tepe.

Additional information

Publisher’s note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tepe, T.K., Tepe, B. The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat Mass Transfer 56, 3047–3057 (2020). https://doi.org/10.1007/s00231-020-02907-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00231-020-02907-9

Keywords

Search

Navigation