Microwave-vacuum drying characteristics of kiwifruit slice based on controlling temperature

Authors

SONG Shu-jie, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China; National Research & Development Center of Apple Processing Technology, Xi’an, Shaanxi 710062, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an, Shaanxi 710119, China
HUANG Xue, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China; National Research & Development Center of Apple Processing Technology, Xi’an, Shaanxi 710062, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an, Shaanxi 710119, China
GUO Yu-rong, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China; National Research & Development Center of Apple Processing Technology, Xi’an, Shaanxi 710062, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an, Shaanxi 710119, China

Abstract

Objective: To improve the dry product quality and drying efficiency of kiwifruit slices (KS), the effects of microwave-vacuum drying conditions with controlling temperature on the drying characteristics of KS were studied and the drying kinetics model was established to predict the moisture change in the drying process. Methods: Using KS as raw materials, the effects were studied, including in different setting temperature, vacuum degree and microwave power density on the drying characteristics of KS and its effective moisture diffusion coefficient (EMDC) of water, and the activation energy was also calculated. With the R2, R_MSE and χ2 as the evaluation indexes, the six common dry models were screened with fitting the experimental data by SPSS 19.0 software, the relationships between the model parameters and drying conditions was established. Results: Microwave-vacuum drying process of KS occurred in the falling-rate period, and there was no constant drying rate period. Under the experiment conditions, setting temperature and microwave power density had a certain influence on the microwave-vacuum drying characteristics of KS. With the increase of setting temperature and vacuum degree, the drying rate increased. However, the effect of microwave power density was not significant. The water effective diffusion coefficient of the KS during drying process could be calculated by Fick’s second law, and it increased with the increase of setting temperature and vacuum degree. The maximum EMDC was 6.814 97×10^-6 m2/s. Arrhenius was used to calculate the activation energy of KS in drying process and the value of Ea was 70.77 kJ/mol. Among the six models, the Two-term exponential model had the highest coefficient of determination R2 (0.999 9), the lowest chi-square χ2 (0.000 30) and R_MSE (0.002 02), and it is the optimum model of the KS in microwave-vacuum drying with setting temperature. Conclusion: The setting temperature and vacuum degree had influence on the drying curves, the drying rate curve and EMDC, and the effect of microwave power density was not significant. Two-term exponential model could properly describe the microwave-vacuum drying behavior of KS, and could be used to predict the moisture change of the KS in microwave-vacuum drying process based on the temperature controlling under the test conditions.

Publication Date

10-28-2021

First Page

124

Last Page

132,244

DOI

10.13652/j.issn.1003-5788.2021.10.022

Recommended Citation

Shu-jie, SONG; Xue, HUANG; and Yu-rong, GUO (2021) "Microwave-vacuum drying characteristics of kiwifruit slice based on controlling temperature," Food and Machinery: Vol. 37: Iss. 10, Article 22.
DOI: 10.13652/j.issn.1003-5788.2021.10.022
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/22

References

[1] CONCHA-MEYER A A, D'IGNOTI V, SAEZ B, et al. Effect of storage on the physico-chemical and antioxidant properties of strawberry and kiwi leathers[J]. Journal of Food Science, 2016, 81（1/2/3）: 569-577.
[2] ORIKASA T, WU L, SHIINA T, et al. Drying characteristics of kiwifruit during hot air drying[J]. Journal of Food Engineering, 2008, 85（2）: 303-308.
[3] MASKAN M. Kinetics of colour change of kiwifruits during hot air and microwave drying[J]. Journal of Food Engineering, 2001, 48（2）: 169-175.
[4] TIAN Y T, WU S Z, ZHAO T T, et al. Drying characteristics and processing parameters for microwave-vacuum drying of kiwifruit （Actinidia deliciosa） slices[J]. Journal of Food Processing & Preservation, 2015, 39（6）: 2 620-2 629.
[5] 张付杰, 辛立东, 代建武, 等. 猕猴桃片旋转托盘式微波真空干燥特性分析[J]. 农业机械学报, 2020, 51（S1）: 501-508.ZHANG Fu-jie, XIN Li-dong, DAI Jian-wu, et al. Rotating tray microwave vacuum drying characteristics of kiwifruit slices[J]. Transactions of The Chinese Society of Agricultural Machinery, 2020, 51（S1）: 501-508.
[6] 廉苗苗, 段续, 黄略略, 等. 猕猴桃片冻干—真空微波联合干燥过程中品质变化及收缩模型[J]. 食品与机械, 2020, 36（5）: 140-145, 210.
[7] JIANG H, ZHANG M, MUJUMDAR A S, et al. Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying[J]. Journal of the Ence of Food & Agriculture, 2014, 94（9）: 1 827-1 834.
[8] 莫愁, 陈霖, 陈懿, 等. 微波干燥恒温控制系统的设计[J]. 食品与机械, 2011, 27（2）: 77-79.
[9] 陈霖. 基于控温的花生微波干燥工艺[J]. 农业工程学报, 2011, 27（S2）: 267-271.
[10] SONG S J, LIU Y F, ZHAO W Q. Fuzzy control of microwave dryer for drying Chinese jujube[J]. Frontiers in Artificial Intelligence and Applications, 2019, 320: 181-190.
[11] 薛珊, 赵武奇, 高贵田, 等. 苦瓜片气体射流冲击干燥特性及干燥模型[J]. 中国农业科学, 2017, 50（4）: 743-754.
[12] 朱德泉, 王继先, 钱良存, 等. 猕猴桃切片微波真空干燥工艺参数的优化[J]. 农业工程学报, 2009, 25（3）: 248-252.
[13] CLEMENTE G, NEUS S, CRCEL J, et al. Influence of temperature, air velocity, and ultrasound application on drying kinetics of grape seeds[J]. Drying Technology, 2014, 32（1）: 68-76.
[14] WANG Z F, SUN J, LILOX J, et al. Mathematical modeling on hot air Drying of thin layer apple pomace[J]. Food Research International, 2007, 40（1）: 39-46.
[15] WHITE G M, ROSS I J, PONELER R. Fully exposed drying of popcorn[J]. Transactions of the American Society of Agricultural Engineers, 1981, 24: 466-468.
[16] CHKIR I, BALTI M A, AYEDA L, et al. Effects of air drying properties on drying kinetics and stability of cactus/brewer’s grains mixture fermented with lactic acid bacteria[J]. Food and Bioproducts Processing, 2015, 94: 10-19.
[17] BAINI R, LANGRISH T A G. Choosing an appropriate drying model for intermittent and continuous drying of bananas[J]. Journal of Food Engineering, 2007, 79（1）: 330-343.
[18] O’CALLAGHAN J R, MENZIES D J, BAILEY P H. Digital simulation of agricultural dryer performance[J]. Journal of Agricultural Engineering Research, 1971, 16（3）: 223-244.
[19] WANG Z, SUN J, CHEN F, et al. Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying[J]. Journal of Food Engineering, 2007, 80（2）: 536-544.
[20] 张绪坤, 杨祝安, 吴肖望, 等. 基于控温的莲子微波干燥特性及干燥品质研究[J]. 食品工业科技, 2019, 40（1）: 40-46.
[21] BRQUEZ R, MELO D, SAAVEDRA C. Microwave-vacuum drying of strawberries with automatic temperature control[J]. Food & Bioprocess Technology, 2015, 8（2）: 266-276.
[22] 李辉, 林河通, 袁芳, 等. 荔枝果肉微波真空干燥特性与动力学模型[J]. 农业机械学报, 2012, 43（6）: 107-112.
[23] 张乐, 赵守涣, 王赵改, 等. 板栗微波真空干燥特性及干燥工艺研究[J]. 食品与机械, 2018, 34（4）: 206-210.
[24] 程新峰, 周守标, 杭华, 等. 基于LF-NMR的香芋微波真空干燥中水分扩散特性研究[J]. 现代食品科技, 2019, 35（2）: 17-23.
[25] 赵莹婷, 王为为, 庄玮婧, 等. 莲子微波真空干燥特性及动力学模型的研究[J]. 食品工业科技, 2016, 37（18）: 111-115.
[26] TADPITCHAYANGKOON P, PARK J W, YONGSAWATDIGUL J. Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs[J]. Food Chemistry, 2010, 121（4）: 1 046-1 052.
[27] 宋树杰, 张舒晴, 姚谦卓, 等. 熟化甘薯片微波干燥特性及其动力学模型[J]. 真空科学与技术学报, 2019, 39（10）: 857-863.
[28] 曾目成, 毕金峰, 陈芹芹, 等. 基于Weibull分布函数猕猴桃切片微波真空干燥过程模拟及应用[J]. 中国食品学报, 2015, 15（6）: 134-140.