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Change in dielectric properties of sweet potato during microwave drying

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Abstract

Sweet potato slices and strips (thickness of 6 and 9 mm, respectively) as single layer were dried at different microwave power levels (90 W to 900 W) in order to determine the effect of microwave power and sample shape on drying characteristics. Dielectric properties of sweet potato slices were measured during microwave drying. Drying time for both samples was decreased with increase in microwave power, and drying time of strips was longer than slices in the microwave power range between 90 and 720 W. Page model was suitable for describing experimental drying data regardless of microwave power and shape of sweet potato samples. Dielectric properties of sweet potato slices were decreased with a decrease in moisture content. The change in dielectric properties of sweet potato slices could be predicted by Henderson and Pabis model and could be applied to estimate the change in moisture content of sweet potato during microwave drying.

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Acknowledgements

This work was carried out with the support of the “Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ10224701)” Rural Development Administration, Republic of Korea.

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Authors and Affiliations

  1. Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134, Republic of Korea

    Dongyoung Lee & Seung Hyun Lee

  2. National Institute of Agricultural Sciences, Rural Development Administration, 310 Nonsaengmyeong-ro, Wansan-gu, Jeonju-si, Jeollabuk-do, 54875, Republic of Korea

    Changyeun Mo

  3. Department of Food Science and Biotechnology, College of Life Resource Science, Wonkwang University, 460 Iksandae-ro, Iksan, Jeonbuk, 54538, Republic of Korea

    Chang Joo Lee

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  1. Dongyoung Lee
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  2. Changyeun Mo
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  3. Chang Joo Lee
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Correspondence to Seung Hyun Lee.

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Lee, D., Mo, C., Lee, C.J. et al. Change in dielectric properties of sweet potato during microwave drying. Food Sci Biotechnol 28, 731–739 (2019). https://doi.org/10.1007/s10068-018-0522-y

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  • DOI: https://doi.org/10.1007/s10068-018-0522-y

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