Optimization of intermittent microwave-convective drying using response surface methodology.

In this study, response surface methodology was used for optimization of intermittent microwave-convective air drying (IMWC) parameters with employing desirability function. Optimization factors were air temperature (40-80°C), air velocity (1-2 m/sec), pulse ratio) PR ((2-6), and microwave power (200-600 W) while responses were rehydration ratio, bulk density, total phenol content (TPC), color change, and energy consumption. Minimum color change, bulk density, energy consumption, maximum rehydration ratio, and TPC were assumed as criteria for optimizing drying conditions of apple slices in IMWC. The optimum values of process variables were 1.78 m/sec air velocity, 40°C air temperature, PR 4.48, and 600 W microwave power that characterized by maximum desirability function (0.792) using Design expert 8.0. The air temperature and microwave power had significant effect on total responses, but the role of air velocity can be ignored. Generally, the results indicated that it was possible to obtain a higher desirability value if the microwave power and temperature, respectively, increase and decrease.

A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes.

In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The temperature, microwave power, air velocity, and pulse ratio (PR) applied in the experiments were 40-80°C, 200-600 W, 0.5-2 m/s, and 2-6, respectively. Results showed that IMWD and CMWD more effective than HAD in kinetic parameters and physicochemical quality attributes. Also, results indicated CMWD had the lowest and highest drying time and effective diffusivity. The exponential model for estimating IMWD activation energy, considering absolute power (1/P) and pulse ratio were also represented. The color change in apple slices dried by HAD showed the highest change.