scholarly journals Optimization of microwave-assisted hot air drying conditions of okra using response surface methodology

2011 ◽  
Vol 51 (2) ◽  
pp. 221-232 ◽  
Author(s):  
Deepak Kumar ◽  
Suresh Prasad ◽  
Ganti S. Murthy
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Hot Air Drying ◽  
Air Drying ◽  
Microwave Assisted ◽  
Hot Air ◽  
Drying Conditions

scholarly journals Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology

2021 ◽  
Vol 41 (1) ◽  
pp. 39-46
Author(s):  
Phuti Itumeleng MOLOTO ◽  
Mmathaha MOSALA ◽  
Adewale Olusegun OMOLOLA ◽  
Afam Israel Obiefuna JIDEANI ◽  
Sunette Marlize LAURIE
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
South African ◽  
Sweet Potato ◽  
Functional Properties ◽  
Potato Cultivars ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions

scholarly journals Hybrid drying of ultrasound assisted osmotic dehydration (UOAD) and hot air drying of Eucalyptus deglupta

2021 ◽  
Vol 2120 (1) ◽  
pp. 012003
Author(s):  
R Sukumaran ◽  
B L Chua ◽  
N Ismail
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Osmotic Dehydration ◽  
Hot Air Drying ◽  
Air Drying ◽  
Constant Weight ◽  
Hot Air ◽  
Ultrasound Assisted ◽  
Drying Conditions

Abstract Eucalyptus deglupta is one of the promising medicinal plants from Mytracea family consisting of bioactive compounds that are to be used in medications. The bioactive compounds present in Eucalyptus deglupta were extracted at the best yield using a hybrid drying method consisting of ultrasound assisted osmotic dehydration (UOAD) and hot air drying in this study. The drying conditions of UAOD were optimised with response surface methodology (RSM) to attain the highest antioxidant activity via of DPPH radical scavenging assay. Four parameters were optimised with response surface methodology, namely concentration of sucrose (v/w), temperature (°C), duration of drying and intensity of ultrasound (%) ranged from 30% to 50%, 20°C to 60°C, 40 min to 100 min and 60% to 100%, respectively. A series of 27 combinations of the UAOD drying conditions were performed and followed by hot air drying performed at 60°C until a constant weight was achieved. A moderate scavenging activity of DPPH assay (56.12%) was achieved at a concentration of sucrose, temperature, duration of drying and intensity of ultrasound of 50%, 40°C, 100 min and 264 W, respectively.

scholarly journals Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

2021 ◽  
Author(s):  
Jing Liu ◽  
Xiangli Li ◽  
Yanmin Yang ◽  
Haixiang Wei ◽  
Liping Xue ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Technology

scholarly journals Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Processes ◽  
2019 ◽  
Vol 7 (10) ◽  
pp. 745 ◽  
Author(s):  
Hanyang Wang ◽  
Dan Liu ◽  
Haiming Yu ◽  
Donghai Wang ◽  
Jun Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Power Density ◽  
Air Temperature ◽  
Microwave Power ◽  
Slice Thickness ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated. Single factor test and response surface methodology were used for process parameter optimization with hot air temperature, hot air velocity, slice thickness, and microwave power density as variables and RR and TSC of dried products as responses. The effect of variables on RR followed the order: slice thickness > hot air temperature > microwave power density > hot air velocity. The effect of variables on TSC followed the order: slice thickness > microwave power density > hot air velocity > hot air temperature. The optimized process parameters were hot air velocity of 2.5 m/s, hot air temperature of 61.7 °C, slice thickness of 8.5 mm, and microwave power density of 5.9 W/g. Under the optimal conditions, the predicted values of RR and TSC were 1.90 g/g and 5.74 g/100 g, respectively, which is very close to corresponding actual values (1.83 g/g and 5.72 g/100 g). The desirability of 0.913 further validated the effectiveness of the model. The findings from this work may apply to other agricultural products.

Microwave Assisted Convective Air Drying of Sugarloaf Pineapples (Ananas Comosus)

2021 ◽  
Vol 37 (5) ◽  
pp. 763-774
Author(s):  
Ernest Ekow Abano
Keyword(s):  
Air Temperature ◽  
Microwave Power ◽  
Moisture Diffusivity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Microwave Assisted ◽  
Hot Air ◽  
Effective Moisture ◽  
Drying Conditions

HighlightsMicrowave pretreatment before drying reduced drying time significantly.Microwave-assisted drying increased the effective moisture diffusivity coefficient.Microwave pretreatment before convective hot-air drying improved quality parameters.The Middili et al. (2002) model best fitted the microwave-assisted drying of sugarloaf pineapples.Abstract. This study’s objective was to provide the optimum drying conditions to produce quality dried sugarloaf pineapples using microwave pretreatments before the conventional hot air drying. For this, the effect of microwave power (385 to 697 W), microwave time (2 to 4 min), and air temperature (50°C to 70°C) on the drying kinetics and quality of sugarloaf pineapple were evaluated using the Box Behnken response surface methodology. To reach a 17.44±0.09% kg/kg dry matter moisture content, we found the optimum drying conditions for sugarloaf pineapples to be 697 W microwave power for 2.26 min before convective hot air drying at a temperature of 64.75°C. The predicted drying time, ascorbic acid content, and browning index were 13.68 h, 20.89 mg/100 g, and 0.099 Abs unit at this optimum condition, respectively. The pineapple slices’ effective moisture removal rate pretreated with microwave before drying was higher than the control and was between 6.42 × 10-10 m2/s and 11.82 × 10-10 m2/s while ones without a microwave were between 3.54 × 10-10 m2/s and 8.78 × 10-10 m2/s for drying at air temperature between 50°C and 70°C. It was discovered that the Midilli et al. (2002) model was the most appropriate thin layer model for microwave-assisted drying of sugarloaf pineapples. The pineapple slices’ drying rate potential generally increased with microwave power and pretreatments time but not the corresponding increase in the air temperature. Drying time for microwave-assisted drying was in the range of 11 to 20 h, while the ones without microwaves were between 18 and 24 h. Therefore, microwaves should be considered a pretreatment step to the industrial production of sugarloaf pineapple to reduce drying time and produce better quality products. Keywords: Drying, Hot air, Microwave, Moisture diffusivity, Sugarloaf pineapple.

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