TITLE

Effect of drying conditions on rehydration kinetics of microwave dried spinach

AUTHOR(S)
Dadali, Gökçe; Demirhan, Elçin; Özbek, Belma
PUB. DATE
December 2008
SOURCE
Food & Bioproducts Processing: Transactions of the Institution o;Dec2008, Vol. 86 Issue 4, p235
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
In the present work, it was aimed to understand the effect of drying conditions (microwave output powers and sample amounts) and rehydration temperature on rehydration kinetics of microwave dried spinach. To determine the kinetic parameters, the rehydration data were fitted to two models, Peleg's and Weibull model. Between these two models proposed, Peleg's model gave a better fit for all rehydration conditions applied. The relationships between the kinetic rate constant of the Peleg's model and the ratio of microwave output power to sample amount; and equilibrium moisture content and the ratio of microwave output power to sample amount were estimated; and gave exponential equations. On the other hand, the activation energy for rehydration kinetic was also calculated using Arrhenius equation and found as 23.84kJmol-1.
ACCESSION #
36152508

 

Related Articles

  • Thermal Field Distribution and Numerical Modeling in the Process of Melon Microwave Drying. LAZA (BULC) Marcela; BANDICI Livia; LEUCA Teodor; VICAS (COMAN) Simina; PANTEA Mircea // Journal of Electrical & Electronics Engineering;Oct2012, Vol. 5 Issue 2, p75 

    In this paper is presented a study on the melon fruit in which has been followed the process of drying in the microwave field. In order to finally obtain a high quality product the experimental data obtained from the research performed using a microwave, were combined with numerical modeling,...

  • Kinetics of microwave drying of a free-flowing organic material. Kalender’yan, V.; Boshkova, I.; Volgusheva, N. // Journal of Engineering Physics & Thermophysics;May2006, Vol. 79 Issue 3, p547 

    The kinetics of drying of a dense buckwheat layer in a microwave electromagnetic field of frequency 2.45 GHz has been investigated for different amounts of the material charged into a working chamber. Analysis of the kinetics curves has shown that the drying of the material studied is divided...

  • Microwave Technology Powers Up. Alton, William J. // Process Heating;Oct2008, Vol. 15 Issue 10, p40 

    The article offers information on benefits that microwave drying delivers within the product. Microwave drying can be executed at a lower gross amount and at a lower temperature of water took than other heating methods. Moreover, microwaves can sink into the products and immediately cause...

  • Microwave hybrid drying. Hajduk, Andreas // Ceramic Industry;May2003, Vol. 153 Issue 5, p32 

    Focuses on microwave hybrid drying technology that can shorten drying times, reduce drying defects, increase the potential for product innovation and provide a seamless integration into automated manufacturing systems. Fundamentals of microwave drying; Benefits of microwave hybrid drying;...

  • Microwaves Speed Timber Drying.  // Australasian Science;Nov/Dec2004, Vol. 25 Issue 10, p8 

    Focuses on the use of microwave technology in timber drying. Advantages of microwave processing to timber mills; Effects of microwave radiation on timbers; Quality of microwave treated timbers.

  • Kinetic Study of Color Changes of Tomato Purees with Microwave and Conventional Drying. Gamli, �. Faruk // Journal of Food Science & Engineering;2011, Vol. 1 Issue 5, p366 

    Kinetics of color change in tomato purees dried using microwave and conventional method were investigated. For this purpose, the color parameters of Hunter L,a,b and browning index (A420), and estimated values of chroma, hue angle, ? E, Hunter a/b and a x b were examined. The changes in color of...

  • Osmotic Dehydration and Microwave-Drying of Guava Fruit Part 1: Optimisation of Osmotic Dehydration Parameters. Geyer, S.; Sunjka, P. S.; Raghavan, G. S. // West Indian Journal of Engineering;Jul2005, Vol. 28 Issue 1, p85 

    This study investigated osmotic dehydration of guava fruit (Psidium guajava L.). Two mechanical pretreatments were tested—cutting in thin slices with (thickness of 4mm and diameter of 50mm) and cutting in spheres (diameter of 20mm). Two osmotic agents were tested: Sucrose solution and...

  • Microwave drying kinetics and quality characteristics of aromatic Pandanus amaryllifolius leaves. Rayaguru, K.; Routray, W. // International Food Research Journal;Aug2011, Vol. 18 Issue 3, p1035 

    The effect of microwave drying technique on drying kinetics of aromatic Pandanus leaves (Pandanus amaryllifolius) was investigated. By increasing the microwave output powers (180-900 W), the drying time decreased from 14 to 2 min. To determine the kinetic parameters, the drying data were fitted...

  • Analysis variation of the parameters for the drying with microwaves of the cereals in various processing conditions. Şoproni, Darie; Vicaş, Simina; Leuca, Teodor; Hathazi, Francisc I.; Arion, Mircea // Journal of Electrical & Electronics Engineering;Jun2010, Vol. 3 Issue 1, p201 

    The purpose of this study is to find out the influence that drying with microwaves/ hot air has on the wheat seeds composition. In the drying process the seeds tolerate high temperatures, for each species being registered a limit value of the temperature, beyond that the germination is being...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics