Application of Microwave as Pretreatment before Drying of Orange Slices by Infrared Radiation

Subject Areas : Plan

Fakhreddin Salehi ¹ , Maryam Tashakori ² , Kimia Samary ³

1 - Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
2 - MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
3 - MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

Received: 2024-01-09 Accepted : 2024-06-13 Published : 2024-06-19

Keywords: Color indexes, Infrared, Midilli model, Rehydration, Shrinkage,

Abstract :

Introduction: Microwave heating is a form of dielectric heating by which it is possible generate heat in materials of low electrical conductivity by an applied high-frequency electric field. Drying by the use of infrared radiation is a method that offers lower energy loss as compared to the convective drying, since the energy in an electromagnetic wave is directly absorbed by the product.

Materials and Methods: In order to apply microwave pretreatment, the oranges were placed in the microwave for 0, 1, 2, and 3 min, and after the treatment, slices with a thickness of 0.5 cm were prepared from the oranges and, then the slices were dried using an infrared lamp with a power of 250 W. In this research, the effect of microwave pretreatment on mass transfer rate, effective moisture diffusivity coefficient, shrinkage, color indexes, and rehydration of orange slices dried by infrared method was investigated and its drying kinetics was modeled.

Results: By increasing the microwave treatment time from 0 to 3 minutes, the effective moisture diffusivity coefficient was increased. Kinetic modeling results of the experimental data of drying orange slices showed that the best model for this process with the highest fit, the highest value of correlation coefficient, and the lowest error is Midilli's model. The application of microwave had a significant effect on the change of surface shrinkage of dried and rehydrated orange slices (p<0.05) and application of this pretreatment reduced the surface shrinkage of the product. Application of microwave had no significant effect on the change of color indexes (yellowness, redness, lightness, and total color change) of dried and rehydrated orange slices (p>0.05). By increasing the microwave treatment time from 0 to 3 min, the average rehydration of dried orange slices in the infrared dryer increased from 154.25% to 212.85%.

Conclusion: In general, the use of microwave pretreatment before drying orange slices due to increasing mass transfer rate, reducing surface shrinkage, and increasing rehydration, is recommended.

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