Vacuum-assisted microwave drying characteristics of green bell pepper
Chopped green bell pepper pieces were blanched (95 °C, 5 min) and chemically pretreated (1% potassium metabisulphite solution, 25 min at room temperature) before drying in hot air dryer (HAD) at various temperature ranges (60 – 80 °C). Three vacuum levels (200, 400, 600 mm...
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ISEKI_Food Association (IFA)
2017-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/190 |
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| author | Vivek Kumar Shanker L. Shrivastava |
| author_facet | Vivek Kumar Shanker L. Shrivastava |
| author_sort | Vivek Kumar |
| collection | DOAJ |
| description | Chopped green bell pepper pieces were blanched (95 °C, 5 min) and chemically pretreated (1% potassium metabisulphite solution, 25 min at room temperature) before drying in hot air dryer (HAD) at various temperature ranges (60 – 80 °C). Three vacuum levels (200, 400, 600 mm Hg) and microwave power levels (100, 200, 300 W) were also used to dry green bell pepper samples in a vacuum-assisted microwave (VAM) (2.45 GHz, 0.8 kW) dryer. VAM drying methods offered a maximum reduction by four to five times in drying time as compared to that in HAD. The logarithmic model was found to have the best fit based on high R2 and small values of reduced χ 2 and RMSE. VAM method has higher values for effective moisture diffusivity (Deff ) and lower values for activation energy (Ea), in comparison to the HAD method. |
| format | Article |
| id | doaj-art-fb9724c8be0b4e62b18f48f02815bead |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2017-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-fb9724c8be0b4e62b18f48f02815bead2025-08-20T01:55:52ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542017-04-016110.7455/ijfs/6.1.2017.a7Vacuum-assisted microwave drying characteristics of green bell pepperVivek Kumar0Shanker L. Shrivastava1Department of Agricultural and Food Engineering, Indian Institute of Technology, West Bengal, IndiaDepartment of Agricultural and Food Engineering, Indian Institute of Technology, West Bengal, IndiaChopped green bell pepper pieces were blanched (95 °C, 5 min) and chemically pretreated (1% potassium metabisulphite solution, 25 min at room temperature) before drying in hot air dryer (HAD) at various temperature ranges (60 – 80 °C). Three vacuum levels (200, 400, 600 mm Hg) and microwave power levels (100, 200, 300 W) were also used to dry green bell pepper samples in a vacuum-assisted microwave (VAM) (2.45 GHz, 0.8 kW) dryer. VAM drying methods offered a maximum reduction by four to five times in drying time as compared to that in HAD. The logarithmic model was found to have the best fit based on high R2 and small values of reduced χ 2 and RMSE. VAM method has higher values for effective moisture diffusivity (Deff ) and lower values for activation energy (Ea), in comparison to the HAD method.https://www.iseki-food-ejournal.com/article/190Green bell pepperActivation energyDrying kineticsEffective moisture diffusivityLogarithmic modelVacuum-assisted microwave drying |
| spellingShingle | Vivek Kumar Shanker L. Shrivastava Vacuum-assisted microwave drying characteristics of green bell pepper International Journal of Food Studies Green bell pepper Activation energy Drying kinetics Effective moisture diffusivity Logarithmic model Vacuum-assisted microwave drying |
| title | Vacuum-assisted microwave drying characteristics of green bell pepper |
| title_full | Vacuum-assisted microwave drying characteristics of green bell pepper |
| title_fullStr | Vacuum-assisted microwave drying characteristics of green bell pepper |
| title_full_unstemmed | Vacuum-assisted microwave drying characteristics of green bell pepper |
| title_short | Vacuum-assisted microwave drying characteristics of green bell pepper |
| title_sort | vacuum assisted microwave drying characteristics of green bell pepper |
| topic | Green bell pepper Activation energy Drying kinetics Effective moisture diffusivity Logarithmic model Vacuum-assisted microwave drying |
| url | https://www.iseki-food-ejournal.com/article/190 |
| work_keys_str_mv | AT vivekkumar vacuumassistedmicrowavedryingcharacteristicsofgreenbellpepper AT shankerlshrivastava vacuumassistedmicrowavedryingcharacteristicsofgreenbellpepper |