A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry
Аутори
Petković, Marko![](/themes/MirageReFRI/images/orcid.png)
Filipović, Vladimir
Lončar, Biljana
Filipović, Jelena
Miletić, Nemanja
![](/themes/MirageReFRI/images/orcid.png)
Malešević, Zoranka
Jevremović, Darko
![](/themes/MirageReFRI/images/orcid.png)
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (6...85.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.
Кључне речи:
chokeberry / drying kinetics / semi-theoretical mathematical models / sensory evaluation / thin-layer / water holding capacityИзвор:
Foods, 2023, 12, 8, 1651-Издавач:
- Basel : MDPI, Switzerland
Институција/група
Institut za voćarstvoTY - JOUR AU - Petković, Marko AU - Filipović, Vladimir AU - Lončar, Biljana AU - Filipović, Jelena AU - Miletić, Nemanja AU - Malešević, Zoranka AU - Jevremović, Darko PY - 2023 UR - https://refri.institut-cacak.org/handle/123456789/525 AB - Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones. PB - Basel : MDPI, Switzerland T2 - Foods T1 - A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry IS - 8 SP - 1651 VL - 12 DO - 10.3390/foods12081651 ER -
@article{ author = "Petković, Marko and Filipović, Vladimir and Lončar, Biljana and Filipović, Jelena and Miletić, Nemanja and Malešević, Zoranka and Jevremović, Darko", year = "2023", abstract = "Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.", publisher = "Basel : MDPI, Switzerland", journal = "Foods", title = "A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry", number = "8", pages = "1651", volume = "12", doi = "10.3390/foods12081651" }
Petković, M., Filipović, V., Lončar, B., Filipović, J., Miletić, N., Malešević, Z.,& Jevremović, D.. (2023). A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry. in Foods Basel : MDPI, Switzerland., 12(8), 1651. https://doi.org/10.3390/foods12081651
Petković M, Filipović V, Lončar B, Filipović J, Miletić N, Malešević Z, Jevremović D. A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry. in Foods. 2023;12(8):1651. doi:10.3390/foods12081651 .
Petković, Marko, Filipović, Vladimir, Lončar, Biljana, Filipović, Jelena, Miletić, Nemanja, Malešević, Zoranka, Jevremović, Darko, "A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry" in Foods, 12, no. 8 (2023):1651, https://doi.org/10.3390/foods12081651 . .