Dehydration of mango (Mangifera indica L.) using microwave heating and air convection drying
1998
Gutierrez, L.R.
Results of the study showed that the dehydration process using the alternate microwave heating and air convection drying set at 140 watts microwave power, and the simultaneous microwave heating and air convection drying set at 280 watts microwave power could dry mango in a shorter time as compared to conventional heated air drying method. The processes mentioned had an average drying rate of 0.227 percent moisture content per minute while that of the conventional method had 0.107 percent moisture content per minute. This means that the processes can reduce moisture by 0.12 percent moisture content per minute which is about 53 percent decrease in the drying time. Hence, the drying time of 16.30 hours for conventional drying can now be reduced using the above system by 8-10 hrs. The system used 140 and 280 watts microwave power, 45-75 deg C from lower and upper product temperature limits and 2.5 cu m/min at 45 deg C heated air. The study also showed a temperature time distribution of the processes which consisted of cycles and subcycles of temperature change resulting from microwave exposure. The system specific heating capacities (Hmw) for mango were determine at different microwave power levels. The Hmw can be used in up scaling the system for commercial applications. The fast rate of moisture reduction in mango using the microwave energy and heated air can also be used in other fruits and vegetables. Since the system is microwave energy, the fruits dried using this system offers not only good hygiene but it can also meet the quality standard set by the international market
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