Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
4/2023 vol. 73
Stats
CC BY-NC-ND 4.0
Get citation
ORIGINAL ARTICLE
Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers
Yuhe Ma 1
,
 
Xiaoju Tian 1
,
 
Yingqiang Wang 2
,
 
Hongxia Zhao 2
,
 
Jialing Song 2
 
 
 
More details
Hide details
1
College of Food Science and Engineering, Ningxia University, Ningxia Yinchuan 750021, China
 
2
School of Agriculture and Forestry Technology, Longdong University, Gansu Qingyang 745000, China
 
 
Submission date: 2023-07-21
 
 
Acceptance date: 2023-11-08
 
 
Online publication date: 2023-11-28
 
 
Publication date: 2023-11-28
 
 
Corresponding author
Xiaoju Tian   

College of Food Science and Engineering,, Ningxia University, China
 
 
Pol. J. Food Nutr. Sci. 2023;73(4):367-374
DOI: https://doi.org/10.31883/pjfns/174972
 
 
Article (PDF)
References (27)
 
KEYWORDS
diced apple
microwave drying
heating characteristics
scorching rate
texture
color parameters
sensory quality
 
TOPICS
Effects on food quality
Sensory properties
Others
Fruits
Carbohydrates
Dietary fiber
 
ABSTRACT
A rotary plate microwave dryer (RMD) and a newly-developed microwave convection coupled dryer (MCD) were used to dry apple cubes. The effects of microwave output power on drying, heating characteristics and quality attributes including scorching rate, color parameters, rehydration ratio, shrinkage, hardness, and sensory scores of the apple cubes were investigated and compared. The results showed that the microwave power required to complete drying in RMD was only 1/6 of that in MCD at the same microwave power density. Total drying time was 120, 60 and 30 min at 70, 210 and 350 W in RMD, respectively, while 160, 90, 80 and 60 min at 400; 800; 1,200; and 1,600 W in MCD, respectively. Compared with the products dried using hot air, the apple cubes dried in both dryers at the low microwave power had better rehydration capacity, less shrinkage and lower hardness as well as a* and b* value of color. Application of microwave power of over 800 W in MCD and over 210 W in RMD caused the increase in scorching rate as well as decreased the L* value and the sensory quality of the apple cubes. Microwave drying in MCD with temperature control improved the quality of the dried product. The microwave drying conditions suitable for the apple cubes were 400 W in MCD and 1,600 W in MCD with temperature control followed by 70 W in RMD; the products obtained under these three condition variants had superior or comparable quality to the products obtained upon conventional hot air-drying.
FUNDING
The authors express their appreciation to the National Natural Science Foundation of China (32060544), Qingyang City Science and Technology Support Project (QNKB2-11) and the Foundation of Local Scientific and Technological Development Project from the Centre Government for supporting our research.
CONFLICT OF INTEREST
The author(s) declare no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.
 
REFERENCES (27)
1.
Abderrahim, K.A., Remini, H., Dahmoune, F., Mouhoubi, K., Berkani, F., Abbou, A., Aoun, O., Dairi, S., Belbahi, A., Kadri, N., Madani, K. (2022). Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics. Journal of Food Process Engineering, 45(12), art. no. e14176. https://doi.org/10.1111/jfpe.1....
CrossRef
 
Google Scholar
 
 
2.
Aksüt, B., Dursun, S. K., Polatcı, H., Taşova, M. (2023). Effects of microwave dryers on the properties of Jerusalem artichoke: Physico-chemical, thermo-physical, energy consumption. Journal of Microwave Power and Electromagnetic Energy, 57(1), 28-43. https://doi.org/10.1080/083278....
CrossRef
 
Google Scholar
 
 
3.
AOAC. (1995). Official Methods of Analysis of the Association of Official Analytical Chemists. 16th ed. Washington, DC.
Google Scholar
 
 
4.
Bhat, T.A., Hussain, S.Z., Wani, S.M., Rather, M.A., Reshi, M., Naseer, B., Qadri, T., Khalil, A. (2022). The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of kiwifruit. Food Bioscience, 48, art. no. 101821. https://doi.org/10.1016/j.fbio....
CrossRef
 
Google Scholar
 
 
5.
Chen, A.Q., Achkar, G.EL., Liu, B., Bennacer, R. (2021). Experimental study on moisture kinetics and microstructure evolution in apples during high power microwave drying process. Journal of Food Engineering, 292, art. no. 110362. https://doi.org/10.1016/j.jfoo....
CrossRef
 
Google Scholar
 
 
6.
Chong, C.H., Law, C.L., Figiel, A., Wojdyło, A., Oziembłowski, M. (2013). Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods. Food Chemistry, 141(4), 3889-3896. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
7.
Doymaz, I., Kipcak, A.S., Piskin, S. (2015). Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Sciences, 33, 367-376. https://doi.org/10.17221/566/2....
CrossRef
 
Google Scholar
 
 
8.
Fu, W.J., Li, J., Pei, Y.S., Ning, W.K., Li, Z.F. (2023). Effect of microwave drying temperature distribution on drying characteristics and quality of carrot. Journal of Chinese Institute of Food Science and Technology, 23(5), 151-161 (in Chinese, English abstract). https://doi.org/10.13995/j.cnk....
CrossRef
 
Google Scholar
 
 
9.
González-Herrera, S.M., Rutiaga-Quinones, O.M., Aguilar, C.N., Ochoa-Martínez, L.A., Contreras-Esquivel, J.C., Lopez, M.G., Rodríguez-Herrera, R. (2016). Dehydrated apple matrix supplemented with agave fructans, inulin, and oligofructose. LWT – Food Science and Technology, 65, 1059–1065. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
10.
Guo, Z.M., Wang, B., Wang, Y.C., Liu, J.G. (2023). Drying and quality characteristics of hawthorn after pilot-scale pulse-spouted bed microwave freeze-drying. Food and Fermentation Industry, 1-12 (in Chinese, English abstract). https://doi.org/10.13995/j.cnk....
CrossRef
 
Google Scholar
 
 
11.
Heshmati, M.K., Khiavi, H.D., Dehghannya, J., Baghban, H. (2023). 3D simulation of momentum, heat and mass transfer in potato cubes during intermittent microwave-convective hot air drying. Heat and Mass Transfer, 59(2), 239-254. https://doi.org/10.1007/s00231....
CrossRef
 
Google Scholar
 
 
12.
Horuz, E., Jaafar, J.H., Maskan, M. (2017). Ultrasonication as pretreatment for drying of tomato slices in a hot air–microwave hybrid oven. Drying Technology, 35(7), 849-859. https://doi.org/10.1080/073739....
CrossRef
 
Google Scholar
 
 
13.
Joardder, M.U.H., Karim, M.A. (2022). Drying kinetics and properties evolution of apple slices under convective and intermittent-MW drying. Thermal Science and Engineering Progress, 30, art. no. 101279. https://doi.org/10.1016/j.tsep....
CrossRef
 
Google Scholar
 
 
14.
Keser, D., Guclu, G., Kelebek, H., Keskin, M., Soysal, Y., Sekerli, Y.E., Arslan, A., Selli, S. (2020). Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC-MS and LC-MS/MS. Food and Bioproducts Processing, 119, 350-359. https://doi.org/10.1016/j.fbp.....
CrossRef
 
Google Scholar
 
 
15.
Khan, M.I.H., Nagy, S.A., Karim, M.A. (2018). Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue. Food Research International, 105, 772-781. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
16.
Maftoonazad, N., Dehghani, M.R., Ramaswamy, H.S. (2022). Hybrid microwave-hot air tunnel drying of onion slices: Drying kinetics, energy efficiency, product rehydration, color, and flavor characteristics. Drying Technology, 40(5), 966-986. https://doi.org/10.1080/073739....
CrossRef
 
Google Scholar
 
 
17.
Mahiuddin, M.D., Khan, M.I.H., Kumar, C., Rahman, M.M., Karim, M.A. (2018). Shrinkage of food materials during drying: current status and challenges. Comprehensive Reviews in Food Science and Food Safety, 17(5), 1113-1126. https://doi.org/10.1111/1541-4....
CrossRef
 
Google Scholar
 
 
18.
Okmen, Z., Bayindirli, A. (2000). Modification of a household microwave oven for continuous temperature and weight measurements during drying of foods. Journal of Microwave Power and Electromagnetic Energy, 35(4), 225-231. https://doi.org/10.1080/083278....
CrossRef
 
Google Scholar
 
 
19.
Pham, G.D., Karim, M.A. (2022). Investigation of nutritional quality evolution of papaya during intermittent microwave convective drying. Drying Technology, 40(16), 3964-3707. https://doi.org/10.1080/073739....
CrossRef
 
Google Scholar
 
 
20.
Poogungploy, P., Poomsa-ad, N., Wiset, L. (2018). Control of microwave assisted macadamia drying. Journal of Microwave Power and Electromagnetic Energy, 52(1), 60-72. https://doi.org/10.1080/083278....
CrossRef
 
Google Scholar
 
 
21.
Sun, Y., Zhang, M., Bhandari, B., Yang, P. (2019). Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR. Food Research International, 119, 417-425. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
22.
Tepe, T.K., Tepe, B. (2020). The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat and Mass Transfer, 56, 3047-3057. https://doi.org/10.1007/s00231....
CrossRef
 
Google Scholar
 
 
23.
Wang, Y.Q., Zhang, M., Mujumdar, A.S., Chen, H.Z. (2014). Drying and quality characteristics of shredded squid in an infrared-assisted convective dryer. Drying Technology, 32(15), 1828-1839. https://doi.org/10.1080/073739....
CrossRef
 
Google Scholar
 
 
24.
Wang, Y.Q., Zhao, H.X., Deng, H.W., Song, X., Zhang, W.J., Wu, S.R., Wang, J. (2019). Influence of pretreatments on microwave vacuum drying kinetics, physicochemical properties and sensory quality of apple slices. Polish Journal of Food and Nutrition Sciences, 69(3), 297-306. https://doi.org/10.31883/pjfns....
CrossRef
 
Google Scholar
 
 
25.
Wang, Y.Q., Zhao, H.X., Song, X., Zhang, W.J., Yang, F. (2022). Drying kinetics, physicochemical properties and sensory quality of the instant Foxtail Millet as affected by drying methods. Polish Journal of Food and Nutrition Sciences, 72(1), 69-78. https://doi.org/10.31883/pjfns....
CrossRef
 
Google Scholar
 
 
26.
Zeng, S.Y., Wang, B., Lv, W.Q., Wang, L.J., Liao, X.J. (2022). Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying. Food Control, 134, art. no. 108717. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
27.
Zeng, S.Y., Wang, B., Lv, W.Q., Wu, Y.R. (2023). Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. Food Chemistry, 404, Part B, art. no. 134741. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
Share
Send by email
RELATED ARTICLE
Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts
Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2024 Journal hosting platform by Bentus
Scroll to top