Microwave Drying of Persimmon Puree Using Foam Mat Technique
2025
Hürkan Tayfun Varol | Sevil Karaaslan
In this study, it was aimed to determine the possibilities of drying persimmon with a microwave-assisted fan and foam mat method is the best for drying time, color and energy consumption. Persimmon puree, initially containing 82.90 %25 moisture content, was dried using a foam drying method augmented with microwave and fan combinations until the moisture content decreased to an average of 1.9 %25 plusmn%253B 1.13. Soy protein (1%25) and maltodextrin (1%25) were employed as foaming agents in the foam drying process. Microwave drying trials conducted at 1.8 Wg-1, 3.6 Wg-1, and 5.4 Wg-1 lasted 62, 22, and 14 minutes, respectively. Combination trials at 1.8 Wg-1, 3.6 Wg-1, and 5.4 Wg-1 at 100 deg%253BC lasted 57, 23, and 13 minutes, respectively, and at 150 deg%253BC for 47, 21, and 14 minutes, respectively. Twelve thin-layer drying equations were applied to determine the drying models. Each trial%252339%253Bs drying rate, color parameters, and energy consumption were analyzed. The lowest color change observed at highest power density and temperature (5.4 Wg-1 amp%253B 150 deg%253BC). Külcü, Alibaş , Jena-Das and Midilli models emerged as the most suitable empirical equations, evidenced by the lowest root mean square error values. Statistical analyses categorized color parameters and energy consumption. The optimal energy efficiency was achieved with the 5.4 Wg-1 microwave drying method, yielding an energy consumption value of 2.12 Whg-1.
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