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Microwave drying of TURKISH red meat (watermelon) radish (RAPHANUS SATIVUS l.): effect of osmotic dehydration, pre-treatment and slice thickness

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Abstract

The major target of this study was to investigate the influences of osmotic dehydration, microwave power and slice thickness on drying phenomena of Turkish red meat (watermelon) radish. Two different thin layer thicknesses were used as 3 and 6 mm and samples dried at 72, 269 and 356 W real microwave powers. NaCl was osmotic solution at a concentration of 6% and slices were waited during 120 min at 25 °C for the pre-treatment. The drying data was fitted to 24 mathematical models available in literature and best equations were determined. The results indicated that, pre-treatment application shortened processing time remarkably. Sigmoid, cubic and rational models showed the best performances in all experiments for describing drying kinetics. The estimated effective moisture diffusivities were ranged between 4.44 × 10−7-5.56 × 10−6 and 3.86 × 10−7-2.52 × 10−6 m2 s−1 for 3 and 6 mm slices respectively. The activation energies were calculated as in the gap of 2.77 and 10.61 W g−1 and increased with decreasing slice thickness, however enhanced in presence of osmotic application. The suggested process conditions are 72 W and 6 mm slice thickness without any pre-treatment in order to obtain a well-qualified product.

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Abbreviations

a, b, c, d:

Drying coefficients (−).

Deff :

Effective moisture diffusivity (m2 s−1).

D0 :

Arrhenius constant (m2 s−1).

Ea :

Activation energy (W g−1).

F:

Function of independent variable (−).

k:

Drying constant (min−1).

K:

Slope (−).

M:

Mass of sample after dehydration (g).

Ma :

Moisture content at any time (gwater g−1dry matter).

Me :

Equilibrium moisture content (gwater g−1dry matter).

MRexp,i :

Experimental moisture ratio at i (−).

MRpre,i :

Predicted MR at i (−).

Mo :

Initial moisture content (gwater g−1dry matter).

MR:

Moisture ratio (−).

m:

Mass of solid in sample after osmotic dehydration or weight of slice (g).

m0 :

Initial mass of solid in sample (g).

μ:

Bessel function (−).

N:

Number of experimental data (−).

n:

Number of positive terms (−).

P:

Microwave power level (W).

Pr :

Real microwave power (W).

r:

Radius (m).

RMSE:

Root mean square error (−).

R2 :

Determination coefficient (−).

SG:

Solid gain (−).

t:

Time (s).

WL:

Water loss (−).

WR:

Weight reduction (−).

w:

Uncertainty (W, g, min, m2 s−1, W g−1 or -).

χ2 :

Chi square (−).

y:

Independent variable (−).

z:

Number of constant in model (−).

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  1. Kadirli Applied Science School, Department of Food Technology, Osmaniye Korkut Ata University, Osmaniye, Turkey

    Nuray İnan Çınkır

  2. Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey

    Özge Süfer

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Çınkır, N.İ., Süfer, Ö. Microwave drying of TURKISH red meat (watermelon) radish (RAPHANUS SATIVUS l.): effect of osmotic dehydration, pre-treatment and slice thickness. Heat Mass Transfer 56, 3303–3313 (2020). https://doi.org/10.1007/s00231-020-02930-w

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