Drying characteristics of zucchini and empirical modeling of its drying process

Naciye Kutlu ,
Naciye Kutlu

Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey

Asli Isci
Asli Isci
Contact Asli Isci

Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey

Published: 18.10.2017.

Volume 6, Issue 2 (2017)

pp. 232-244;

https://doi.org/10.7455/ijfs/6.2.2017.a9

Abstract

The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.

Keywords

References

1.
Adedeji A, Gachovska T, Ngadi M, Raghavan G. Effect of pretreatments on drying characteristics of okra. Drying Technology. 2008. p. 1251–6.
2.
Aghbashlo M, Kianmehr M, Hassan-Beygi S. Drying and rehydration characteristics of sour cherry. Prunus Cerasus l.) Journal of Food Processing and Preservation. 2010. p. 351–65.
3.
Akpinar E. Determination of suitable thin layer drying curve model for some vegetables and fruits. Journal of Food Engineering. 2006. p. 75–84.
4.
Akpinar E, Bicer Y. Modelling of the drying of eggplants in thin-layers. International Journal of Food Science and Technology. 2005. p. 232–44.
5.
Apar D, Demirhan E, Ozbek B, Dadali G. Rehydration kinetics of microwave-dried okras as affected by drying conditions. Journal of Food Processing and Preservation. 2009. p. 618–34.
6.
Arikan M, Ayhan Z, Soysal Y, Esturk O. Drying characteristics and quality parameters of microwave-dried grated carrots. Food and Bioprocess Technology. 2012. p. 3217–29.
7.
Ayensu A. Proceedings of ISES 1995: Solar World Congress. Solar Energy. 1997. p. 121–6.
8.
Basak T, Rao B. Role of ceramic composites and microwave pulsing on efficient microwave processing of pork meat samples. Food Research International. 2011. p. 2679–97.
9.
Bengtsson G, Rahman M, Stanley R, Perera C. Proceedings of the new zealand institute of food science and technology and the nutrition society of new zealand conference. 1998.
10.
Calin-Sanchez A, Figiel A, Szarycz M, Lech K, Nuncio-Jauregui N, Carbonell-Barrachina A. Drying kinetics and energy consumption in the dehydration of pomegranate (Punica granatum l.) arils and rind. Food and Bioprocess Technology. 2014. p. 2071–83.
11.
Crank J. The mathematics of diffusion. Clarendon Press; 1975.
12.
Cunningham S, Mcminn W, Magee T, Richardson P. Experimental study of rehydration kinetics of potato cylinders. Food and Bioprocess Technology. 2008. p. 15–24.
13.
Dadali G, Ozbek B. Microwave heat treatment of leek: drying kinetic and effective moisture diffusivity. International Journal of Food Science and Technology. 2008. p. 1443–51.
14.
Dadali G, Apar D, Ozbek B. Microwave drying kinetics of okra. Drying Technology. 2007. p. 917–24.
15.
Datta A. Handbook of microwave technology for food application. CRC Press; 2001.
16.
Demiray E, Tulek Y. Drying characteristics of garlic (Allium sativum l) slices in a convective hot air dryer. Heat and Mass Transfer. 2014. p. 779–86.
17.
Doymaz I. Convective air drying characteristics of thin layer carrots. Journal of Food Engineering. 2004. p. 359–64.
18.
Doymaz I. Effect of citric acid and blanching pre-treatments on drying and rehydration of amasya red apples. Food and Bioprocess Technology. 2010. p. 124–32.
19.
Doymaz I. Drying of eggplant slices in thin layers at different air temperatures. Journal of Food Processing and Preservation. 2011. p. 280–9.
20.
Drouzas A, Schubert H. Microwave application in vacuum drying of fruits. Journal of Food Engineering. 1996. p. 203–9.
21.
Erbay Z, Icier F. A review of thin layer drying of foods: theory, modeling, and experimental results. Critical Reviews in Food Science and Nutrition. 2010. p. 441–64.
22.
Ertekin C, Yaldiz O. Drying of eggplant and selection of a suitable thin layer drying model. Journal of Food Engineering. 2004. p. 349–59.
23.
Al-Harahsheh M, Al-Muhtaseb A, Magee T. Microwave drying kinetics of tomato pomace: effect of IJFS October. 2009. p. 232–44.
24.
Chemical Engineering and Processing. p. 524–31.
25.
Heredia A, Barrera C, Andres A. Drying of cherry tomato by a combination of different dehydration techniques. comparison of kinetics and other related properties. Journal of Food Engineering. 2007. p. 111–8.
26.
Izli N, Isik E. Color and microstructure properties of tomatoes dried by microwave, convective, and microwaveconvective methods. International Journal of Food Properties. 2015. p. 241–9.
27.
Izli N, Yildiz G, Unal H, Isik E, Uylaser V. Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of goldenberry. Physalis peruviana l.) International Journal of Food Science and Technology. 2014. p. 9–17.
28.
Karaaslan S, Tuncer I. Development of a drying model for combined microwave-fan-assisted convection drying of spinach. Biosystems Engineering. 2008. p. 44–52.
29.
Karathanos V. Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering. 1999. p. 337–44.
30.
Kassem A. 13th international congress on agricultural engineering. 1998. p. 2–6.
31.
Kudra T, Mujumdar A. General discussion: conventional and novel drying concepts. Advanced Drying Technologies. 2002. p. 1–26.
32.
Lebovka N, Praporscic I, Ghnimi S, Vorobiev E. Does electroporation occur during the ohmic heating of food. Journal of Food Science. 2005. p. 308-E311.
33.
Madamba P, Driscoll R, Buckle K. The thin-layer drying characteris-tics of garlic slices. Journal of Food Engineering. 1996. p. 75–97.
34.
Maskan M. Microwave/air and microwave finish drying of banana. Journal of Food Engineering. 2000. p. 71–8.
35.
Meisami-Asl E, Rafiee S, Keyhani A, Tabatabaeefar A. Agricultural Engineering International: CIGR Journal, Manuscript 1185, XI. September. Retrieved from. 2009.
36.
Midilli A, Kucuk H, Yapar Z. A new model for single-layer drying. Drying Technology. 2002. p. 1503–13.
37.
Minaei S, Motevali A, Najafi G, Mousavi Seyedi S. Influence of drying methods on activation energy, effective moisture diffusion and drying rate of pomegranate arils ('Punica granatum’). Australian Journal of Crop Science. 2012. p. 584–91.
38.
Ozbek B, Dadali G. Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. Journal of Food Engineering. 2007. p. 541–9.
39.
Ozkan I, Akbudak B, Akbudak N. Microwave drying characteristics of spinach. Journal of Food Engineering. 2007. p. 577–83.
40.
Sacilik K. Agriculturae Conspectus Scientificus (ACS). 2007. p. 343–9.
41.
Sarsavadia P, Sawhney R, Pangavhane D, Singh S. Drying behaviour of brined onion slices. Journal of Food Engineering. 1999. p. 219–26.
42.
Sharafeldeen Y, Blaisdell J, Hamdy M. A model for ear corn dry-IJFS October. Transactions of the Asae. 1980. p. 1261–71.
43.
Singh A, Nair G, Rahimi J, Gariepy Y, Raghavan V. Effect of static high electric field pre-treatment on microwaveassisted drying of potato slices. Drying Technology. 2013. p. 1960–8.
44.
Soysal Y. Microwave drying characteristics of parsley. Biosystems Engineering. 2004. p. 167–73.
45.
Sumnu G. Series in Food Science, Technology and Nutrition. International Journal of Food Science and Technology. Woodhead Publishing; 2001. p. 117–27.
46.
Taheri-Garavand A, Rafiee S, Keyhani A. Mathematical modeling of thin layer drying kinetics of tomato influence of air dryer conditions. International Transaction Journal of Engineering, Management & Applied Sciences & Technologies. 2011. p. 147–60.
47.
Usda ; Galvez A, Puente-Diaz L, Lemus-Mondaca R, Miranda M, Torres M. Mathematical modeling of thinlayer drying kinetics of cape gooseberry (Physalis peruviana l.) Journal of food processing and preservation. 2014. p. 728–36.
48.
Verma L, Bucklin R, Endan J, Wratten F. Effects of drying air parameters on rice drying models. Transactions of the Asae. 1985. p. 296–301.
49.
Wang C, Singh R. A single layer drying equation for rough rice. ASAE; 1978.
50.
Wang Z, Sun J, Chen F, Liao X, Hu X. Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering. 2007. p. 536–44.
51.
Xiao HW, Pang CL, Wang LH, Bai JW, Yang WX, Gao ZJ. Drying kinetics and quality of monukka seedless grapes dried in an air-impingement jet dryer. Biosystems Engineering. 2010. p. 233–40.
52.
Yaldiz O, Ertekin C. Thin layer solar drying of some vegetables. Drying Technology. 2001. p. 583–97.
53.
Zarein M, Samadi S, Ghobadian B. Investigation of microwave dryer effect on energy efficiency during drying of apple slices. Journal of the Saudi Society of Agricultural Sciences. 2015. p. 41–7.
54.
Zhu A, Shen X. The model and mass transfer characteristics of convection drying of peach slices. International Journal of Heat and Mass Transfer. 2014. p. 345–51.
55.
Ijfs October. 2017. p. 232–44.

Citation

Copyright

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by