Optimization of drying and osmotic dehydration of asparagus officinalis in microwave and conventional hot air oven using response surface methodology
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
North University of Baia Mare
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The main objective to this study was to determine of the drying time of asparagus slices in hot air oven and microwave oven and to optimize drying time and effective moisture diffusivity was done in terms of process parameters. The drying time of asparagus slices varied from 140 to1485 min for hot air oven and from 75 to 2580 sec for microwave drying. Effective moisture diffusivity of asparagus was between from 0.20×10-10 m2/s to 2.90 × 10-10 m2/s for hot air oven and 8.89×10-10 m2/s to 75.26×10-10 m2/s for microwave oven. The results presented indicated that process parameters were significantly important on drying time and effective moisture diffusivity for hot air oven drying. The less drying time was obtained in microwave oven compare to hot air oven. Drying time was affected by the concentration of CaCl2 and thickness of slice and effective moisture diffusivity was significantly influenced by the microwave power and slice thickness during microwave drying.
Açıklama
Anahtar Kelimeler
Drying, Effective moisture diffusivity, Osmotic dehydration, Response surface methodology
Kaynak
Carpathian Journal of Food Science and Technology
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
9
Sayı
3
