Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying

Beşir, Ayşegül; Gökmen, Süleyman; Gül, Latife Betül; Yazıcı, Fehmi; Gül, Osman

doi:10.1590/1678-4324-2022210614

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Brazilian Archives of Biology and Technology

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 65 • 2022 • https://doi.org/10.1590/1678-4324-2022210614 copy

Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

Microwave drying lead to improve the drying characteristics of Hawthorn slices.
Page model was found as the best described the microwave drying data.
Microwave drying at 360 W can be applied as an effective technology for drying of hawthorn slices.

Abstract

This study aimed to investigate the influence of microwave drying with different power levels as alternative to convective drying method on drying kinetics and main quality attributes of hawthorn slice. At increasing microwave power values, higher drying rate and shorter drying time was observed. The page model was found to give best fit (R ² > 0.9961, RMSE < 0.028 and χ ² < 0.675x10^-3) for all drying treatments. Although the minimum change of color and texture value were obtained at microwave power of 600 W, the convective drying caused less total color and texture change depending fresh sample. Drying process at microwave powers of 600 W and 360 W showed the best quality in terms of rehydration and bioactive properties, respectively. The findings in current work demonstrated that microwave drying at 360 W microwave power might be suitable for drying of hawthorn slices with high quality and bioactive properties as well as low operating costs.

Keywords:
hawthorn fruits; microwave drying; convective drying; drying kinetics; rehydration keyword

Drying conditions	Model	R ²	RMSE	χ² (10^-3)	Model constants
Convective drying at 60^oC	Newton	0.9959	0.018	0.341	k=0.017
	Page	0.9984	0.011	0.138	k=0.009; n=1.147
	Modified Page	0.9981	0.012	0.13	k=0.016; n=1.105
	Logarithmic	0.9961	0.018	0.318	k=0.017; a=1.015; b=0.008
	Henderson and Pabis	0.9909	0.019	0.306	k=0.011; a=1.052
	Wang and Singh	0.9678	0.086	9.008	k=-0.007; b=0.012
	Two term	0.9967	0.018	0.301	k₁ =0.097; k ₂ =0.09; a ₁ =1.016;a ₂ =0.013
	Diffusion Approach	0.9977	0.013	0.194	k=0.018; a=1.125; b=0.078
Microwave drying at 180 W	Newton	0.9061	0.071	1.172	k=0.021
	Page	0.9961	0.022	0.675	k=0.001; n=1.914
	Modified Page	0.9949	0.019	0.642	k=0.021; n=1.904
	Logarithmic	0.9253	0.083	8.408	k=0.024; a=1.145; b=0.007
	Henderson and Pabis	0.9273	0.08	8.006	k=0.021; a=1.041
	Wang and Singh	0.992	0.047	2.276	k=-0.012; b=0.078
	Two term	0.9253	0.081	8.403	k₁ =0.024; k ₂ =0.021; a ₁ =1.078; a ₂ =0.066
	Diffusion Approach	0.9131	0.048	11.784	k=0.034; a=0.447; b=0.615
Microwave drying at 360 W	Newton	0.9146	0.077	1.032	k=0.045
	Page	0.9986	0.028	0.563	k=0.003; n=1.892
	Modified Page	0.9967	0.021	0.561	k=0.043; n=1.862
	Logarithmic	0.9309	0.097	9.008	k=0.049; a=1.112; b=0.004
	Henderson and Pabis	0.9412	0.093	8.964	k=0.058; a=1.106
	Wang and Singh	0.9828	0.053	0.227	k=-0.029; b=0.002
	Two term	0.9309	0.097	9.271	k₁ =0.049; k ₂ =0.019; a ₁ =1.112; a ₂ =0.039
	Diffusion Approach	0.9146	0.086	9.172	k=0.045; a=0.404; b=0.099
Microwave drying at 600 W	Newton	0.9194	0.068	1.061	k=0.057
	Page	0.9985	0.024	0.518	k=0.004; n=1.874
	Modified Page	0.9974	0.012	0.581	k=0.055; n=1.807
	Logarithmic	0.931	0.095	9.106	k=0.062; a=1.089; b=0.006
	Henderson and Pabis	0.9401	0.091	9.371	k=0.057; a=1.001
	Wang and Singh	0.9874	0.041	0.165	k=-0.037; b=0.002
	Two term	0.9317	0.095	9.064	k₁ =0.062; k ₂ =0.012; a ₁ =1.088; a ₂ =0.044
	Diffusion Approach	0.9194	0.093	10.095	k=0.271; a=1.04; b=0.211

Drying conditions	R ²	RMSE	χ² (10^-3)	k ₁	k ₂	Y ₀
Convective drying at 60^oC	0.9952	0.035	1.193	32.064	0.512	1.005
Microwave drying at 180 W	0.9989	0.017	0.317	29.014	0.466	0.983
Microwave drying at 360 W	0.9966	0.044	1.107	20.859	0.474	0.9661
Microwave drying at 600 W	0.9957	0.033	1.144	8.166	0.474	0.982

Drying conditions	L*	a*	b*	ΔE	Hardness (N)
Fresh	71.14±0.89^a	5.08±0.29^d	34.35±1.41^b	-	5.85±0.68^e
Convective drying at 60^oC	65.54±2.59^b	9.42±1.09^c	35.46±0.64^b	7.18±1.78^d	7.36±0.91^d
Microwave drying at 180 W	49.18±0.22^e	14.94±0.38^a	39.46±0.52^a	24.61±0.15^a	10.13±1.53^a
Microwave drying at 360 W	54.40±0.56^d	12.10±1.25^b	41.16±0.09^a	19.41±0.03^b	8.29±0.16^b
Microwave drying at 600 W	60.03±2.01^c	12.15±0.51^b	41.23±0.53^a	14.86±0.99^c	7.69±0.06^c

Drying conditions	Total phenolic content (mg GAE/100 g d.w.)	DPPH* (mmol TE/100 g d.w.)	ABTS* (mmol TE/100 g d.w.)
Fresh	215.29±2.41^c	5.11±0.16^c	3.15±0.29^b
Convective drying at 60^oC	126.34±7.11^d	4.26±0.28^d	1.61±0.07^c
Microwave drying at 180 W	220.37±9.81^c	5.69±0.31^b	3.17±0.44^b
Microwave drying at 360 W	270.95±3.41^a	6.79±0.29^a	4.27±0.21^a
Microwave drying at 600 W	238.60±8.59^b	6.47±0.36^a	3.33±0.07^b

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