DRYING KINETICS, HEATING UNIFORMITY AND QUALITY CHANGES DURING MICROWAVE VACUUM DRYING OF ARTICHOKES (CYNARA SCOLYMUS L.)

  • Ç. MUŞTU
  • İ. EREN Manisa Celal Bayar University

Abstract

In this study, it is aimed to investigate the effect of process parameters such as microwave power (450-800 W), system pressure (12,40 - 31,20 kPa) and drying time (0-25 min) on drying kinetics, quality characteristic and heating uniformity indices during microwave vacuum (MV) drying of artichokes. Artichokes were dried from an initial moisture content of 89,9% to below 10 % (w.b.) by using a laboratory scale microwave vacuum (MV) dryer. Microwave power was found to be more influential than the system pressure and resulted in different drying characteristics. A uniform temperature distribution at the surface of the disc shaped artichokes was obtained throughout the entire MV drying process. The highest shrinkage coefficient (0,3705) and rehydration ratio (3,82) values were obtained at 800 W and 12,4 kPa. The discoloration of artichokes, which was mainly resulted from enzymatic reactions, remained at a very limitted level due to short processing times.
Published
2019-04-15
How to Cite
MUŞTU, Ç.; EREN, İ.. DRYING KINETICS, HEATING UNIFORMITY AND QUALITY CHANGES DURING MICROWAVE VACUUM DRYING OF ARTICHOKES (CYNARA SCOLYMUS L.). Italian Journal of Food Science, [S.l.], v. 31, n. 3, apr. 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1434>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/IJFS-1434.