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Related Experiment Video

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Fabric Moisture Uniform Control to Study the Influence of Air Impingement Parameters on Fabric Drying Characteristics

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Published on: August 19, 2019

Optimization of intermittent microwave-convective drying using response surface methodology.

Nahid Aghilinategh¹, Shahin Rafiee¹, Soleiman Hosseinpur¹

¹Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Karaj, Iran.

Food Science & Nutrition

|August 20, 2015

Summary

This study optimized intermittent microwave-convective air drying (IMWC) for apple slices. The best conditions maximized quality and minimized energy use, achieving a high desirability score.

Keywords:

Bulk density color change energy consumption intermittent microwave–convective rehydration ratiorehydration ratio

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Area of Science:

Food Science and Technology
Agricultural Engineering

Background:

Optimizing food drying processes is crucial for preserving quality and minimizing energy consumption.
Intermittent microwave-convective air drying (IMWC) offers potential for efficient fruit drying.

Purpose of the Study:

To optimize intermittent microwave-convective air drying (IMWC) parameters for apple slices using response surface methodology.
To identify drying conditions that maximize rehydration ratio and total phenol content (TPC) while minimizing color change, bulk density, and energy consumption.

Main Methods:

Response surface methodology (RSM) with a desirability function was employed.
Key parameters investigated included air temperature, air velocity, pulse ratio (PR), and microwave power.
Responses measured were rehydration ratio, bulk density, TPC, color change, and energy consumption.

Main Results:

Optimal IMWC parameters were determined as 1.78 m/sec air velocity, 40°C air temperature, PR 4.48, and 600 W microwave power.
This combination yielded a maximum desirability function value of 0.792.
Air temperature and microwave power significantly impacted overall responses, while air velocity had a negligible effect.

Conclusions:

The study successfully optimized IMWC parameters for apple slices, balancing quality attributes and energy efficiency.
Higher desirability can be achieved by increasing microwave power and decreasing air temperature.
IMWC presents a viable method for producing high-quality dried apple slices.