RSM as an Approach to Optimize Ginger Intermittent Microwave Drying Process

2015 ◽  
Vol 1095 ◽  
pp. 304-308
Author(s):  
Ling Lin Zhang ◽  
Bo Wang ◽  
Li Hua Zhang ◽  
Min Zeng
Keyword(s):  
Response Surface ◽  
Process Parameters ◽  
Microwave Power ◽  
Design Theory ◽  
Polynomial Regression ◽  
Comprehensive Evaluation ◽  
Microwave Drying ◽  
Slice Thickness ◽  
Drying Process ◽  
Pulse Ratio

Based on the response surface central composite design theory, the passage discusses the effects of microwave power, slice thickness and the pulse ratio on ginger intermittent microwave drying process through response surface methodology. Simultaneously we establish quadratic polynomial regression model and optimize the drying process parameters. Results show that the influence of 3 factors on the comprehensive evaluation: The slice thickness > Microwave power > The pulse ratio. The best process parameters of ginger intermittent microwave drying is: microwave power 515W, the slice thickness 2mm, the pulse ratio 45s and the maximum comprehensive score is 0.96.

scholarly journals Effects of microwave power and slice thickness on fiber and ash contents of dried sweet potato (Ipomoea batata)

2020 ◽  
Vol 39 (3) ◽  
Author(s):  
C.O. Nwajinka ◽  
E.O. Okonjo ◽  
D.O. Amaefule ◽  
D.C. Okpala
Keyword(s):  
Moisture Content ◽  
Response Surface ◽  
Sweet Potato ◽  
Microwave Power ◽  
Initial Moisture Content ◽  
Microwave Oven ◽  
Microwave Drying ◽  
Average Moisture Content ◽  
Slice Thickness ◽  
Potato Slices

Investigation of microwave drying of sweet potato slices was conducted at microwave oven power settings of 90, 100, 120 Watts and slice thicknesses of 3mm, 4mm and 6mm using Fourier models and response surface methods. The slice samples dried from initial moisture content of 70.71𝒈𝒘𝒂𝒕𝒆𝒓/𝒈𝒅𝒓𝒚 𝒎𝒂𝒕𝒕𝒆𝒓 to 12.7𝒈𝒘𝒂𝒕𝒆𝒓/𝒈𝒅𝒓𝒚 𝒎𝒂𝒕𝒕𝒆𝒓 final (equilibrium) moisture content in the microwave oven. Fourier models adequately fitted the drying data with the following values of the fit parameters: MBE= 0.00002943 to 0.000645, R² = 0.9987 to 1, RMSE = 0.00384 to 0.01692. Effective moisture diffusion coefficient (𝑫𝒆) of the samples ranged from 𝟏.𝟎𝟖𝟐𝟐 × 𝟏𝟎−𝟑m2/s to 𝟖.𝟑𝟖𝟏𝟐 × 𝟏𝟎−𝟑 m2/s. Analysis of Variance (ANOVA) was used to analyze the effect of drying conditions on the samples parameters at 95% ( p<0.05). The results showed that slice thickness and microwave power have significant effects on the ash and fiber contents of the dried potato samples. At the microwave power of 90 W and slice thickness of 4 mm the values of Fiber and Ash retained in the dried sweet potato samples were optimal at 4.30% and 2.50% respectively, after drying for 390 minutes to an average moisture content of 14.2 gH2O/gdm. Optimized equations for predicting the percent ash and fiber contents at combined factors of microwave power and slice thickness were developed using Response Surface Methodology (RSM) at 95% confidence bound. The coefficients of determination (R2) for the models are 0.7333 and 0.9655 for fiber and ash respectively. These are indications that the models can be used to predict the two food components of microwave dried potato slices. Keywords: RSM, Fourier Model, Microwave, Sweet Potato, Ash, Fiber

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

2020 ◽  
pp. 108201322098133
Author(s):  
Sagar Nagvanshi ◽  
Subbarao Kotra Venkata ◽  
TK Goswami
Keyword(s):  
Microwave Power ◽  
Vision System ◽  
Power Level ◽  
Microwave Drying ◽  
Slice Thickness ◽  
Order Kinetic ◽  
Drying Time ◽  
Volumetric Heating ◽  
Kinetics Of ◽  
Microwave Power Level

Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana ( Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

scholarly journals Optimization method of microwave drying process parameters for rice

2021 ◽  
Vol 13 (3) ◽  
pp. 10-20
Author(s):  
Tongsheng Sun ◽  
Fangqing Ling
Keyword(s):  
Process Parameters ◽  
Optimization Method ◽  
Microwave Drying ◽  
Drying Process ◽  
Grey Correlation ◽  
Vacuum Degree ◽  
Head Rice ◽  
Correlation Degree ◽  
Grey Correlation Degree ◽  
Main Factor

In this work, the optimal process to improve the efficiency of microwave drying of rice is studied. The optimal conditions for reducing the crack rate and improving the head rice rate are analyzed according to the principle of the orthogonal experiment. The optimization method of the rice microwave drying process parameters is proposed to simultaneously consider the two indicators, namely, crack and head rice rates, based on the grey system theory. The grey correlation degree analysis is carried out on the process conditions of the microwave drying rice. The result shows that the main factor affecting the integrity rate of the rice grain is the vacuum degree, and the main factor affecting the crack rate is the loading density. The grey correlation degree curve of head rice and crack rate fluctuates greatly, and the correlation between the two indexes is high. According to the grey correlation degree, the optimal parameters are microwave power of 500 W, vacuum degree of 0.02 MPa, and loading density of 1289.89 kg/m3. The head rice and crack rate are both optimized when drying under the parameters. The results provide a guiding method for the study of the correlation degree between drying indexes and provide a method basis for the further selection of the best drying process.

Optimization of the cold drying process of mango (Mangifera indica L.) Tu Quy variety by response surface methodology

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 386-393
Author(s):  
T.Y.N. Tran ◽  
T.T. Dang ◽  
T.N. Do ◽  
V.T. Pham ◽  
V.L. Do ◽  
...  
Keyword(s):  
Experimental Data ◽  
Ascorbic Acid ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Mangifera Indica ◽  
Slice Thickness ◽  
Ultrasonic Power ◽  
Drying Process ◽  
Total Polyphenol ◽  
Wide Range

Mango (Mangifera india L.) is a common fruit that has been found in a wide range of applications. However, the diversification of mango products has been limited. In this study, the manufacture of dried mango was attempted to process by adopting the cold drying technique. The response surface methodology was used to evaluate the simultaneous effects of cold drying temperature - CT (℃), ultrasonic power - UP (W) and slice thickness-ST (cm) on total polyphenol (TP) and total ascorbic acid (TA) content by using Box Behnken experimental design. The established model was considered suitable to describe the experimental data. The optimized drying parameters were determined at the temperature of 45.02℃, ultrasonic power of 312.22 W, and slice thickness of 0.96 cm. These conditions effectively resulted in the highest retention of TP values of 338.994 mg GAE/100 g and TA of 36.783 mg AA/100 g.

scholarly journals Optimization of solar drying process parameters of cooking banana using Response Surface Methodology

2021 ◽  
pp. e00964
Author(s):  
Promise Joseph Etim ◽  
Akachukwu Ben Eke ◽  
Kayode Joshua Simonyan ◽  
Kingsley Charles Umani ◽  
Samuel Udo
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Process Parameters ◽  
Solar Drying ◽  
Drying Process ◽  
Cooking Banana

scholarly journals Microwave and convective air on drying of araucaria angustifolia seeds

2021 ◽  
Vol 42 (3Supl1) ◽  
pp. 1487-1498
Author(s):  
Naiara Nobre dos Reis ◽  
◽  
Joyce Yumi Taira ◽  
Leda Battestin Quast ◽  
Ernesto Quast ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Microwave Power ◽  
Microwave Drying ◽  
Alternative Methods ◽  
Total Phenolic ◽  
Araucaria Angustifolia ◽  
Internal Temperature ◽  
Drying Process ◽  
Hot Air ◽  
Conventional Drying

Microwave drying has shorter processing times compared with convection drying, which results in high-quality products and reduced energy consumption. The objective of this study is to evaluate the drying process of Araucaria angustifolia seeds using hot air at atmospheric pressure by applying microwaves (300 W and 500 W), and comparing them with the conventional drying process using hot air (80 °C). The drying time using hot air with microwaves at 500 W and 300 W was reduced by 83.33% and 73.89%, respectively, compared with conventional drying. The drying process occurred in the transient regime, with the predominance of a period of decreasing drying rate. The internal temperature of Araucaria seeds increased with the exposure time to the drying process, whereas the moisture content decreased. This tendency was greater for seeds subjected to electromagnetic fields, especially those exposed to higher power. The total phenolic compounds (TPCs) were lower by microwave drying when compared with conventional drying. The TPC loss was influenced by the internal temperature of the seed. Alternative methods to promote the increased retention of phenolic compounds during the drying process include decreasing the microwave power before the end of drying, combining traditional microwave-associated drying methods, and controlling the applied microwave power.

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