Ultrasound- and microwave-assisted convective drying of carrots - Process kinetics and product's quality analysis

被引：78
|
作者：
Kroehnke, Joanna [1 ]
Szadzinska, Justyna [1 ]
Stasiak, Marcin [2 ]
Radziejewska-Kubzdela, Elibieta [3 ]
Bieganska-Marecik, Roza [3 ]
Musielak, Grzegorz [1 ]
机构：
[1] Poznan Univ Tech, Inst Technol & Chem Engn, Dept Proc Engn, Berdychowo 4, PL-60965 Poznan, Poland
[2] Poznan Univ Tech, Div Appl Math, Inst Math, Piotrowo 3a, PL-60965 Poznan, Poland
[3] Poznan Univ Life Sci, Inst Food Technol Plant Origin, Wojska Polskiego 31, PL-60624 Poznan, Poland
来源：
ULTRASONICS SONOCHEMISTRY | 2018年 / 48卷
关键词：
Ultrasound; Microwaves; Hybrid drying; Kinetics; Quality; Modeling; HIGH-INTENSITY ULTRASOUND; PHENOLIC ANTIOXIDANTS; POWER ULTRASOUND; WATER ACTIVITY; DIETARY FIBER; MASS-TRANSFER; DRIED FRUIT; APPLE; AIR; RETENTION;
D O I：
10.1016/j.ultsonch.2018.05.040
中图分类号：
O42 [声学];
学科分类号：
070206 ; 082403 ;
摘要：
The aim of these studies was to investigate the influence of airborne ultrasound-assisted convective drying and microwave-assisted convective drying, as well as their combination, on process kinetics, total color change, water activity, content of carotenoids, polyphenols and antioxidant activity of carrots (Dooms carota L.). The global model of drying kinetics based on coupled ordinary differential equations was used to describe the moisture and material temperature profiles during drying. Application of ultrasound and microwave in convective drying reduced drying time in the range of 9-81%, but the shortest drying time was observed for simultaneous action of convection, ultrasound and microwave. The results of qualitative analysis showed a product improvement due to ultrasound as compared to convective drying and microwave-convective drying. The proposed mathematical model of drying kinetics successfully simulated real drying processes. The proposed mathematical model of drying kinetics successfully simulated real hybrid drying processes.
引用
收藏
页码：249 / 258
页数：10
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