Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India.
Food Sci Technol Int. 2021 Oct;27(7):660-673. doi: 10.1177/1082013220981334. Epub 2020 Dec 29.
Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana () was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.
微波干燥基于电磁辐射在 0.915 或 2.450GHz 下的体积加热概念。在这项研究中，以香蕉（）为样品，在微波干燥下进行处理。研究了两个工艺变量，即切片厚度（2、3.5 和 5mm）和微波功率（180W、360W 和 540W）对干燥动力学和颜色动力学的影响。结果表明，干燥时间与微波功率水平呈反比关系，而干燥时间与切片厚度呈正比关系。开发了计算机视觉系统（CVS），使用 MATLAB 软件编写的算法在 CIELab 空间测量香蕉的颜色值。获得颜色参数后，将其拟合到第一和零级动力学模型中。两个模型都可以很好地描述颜色值。本研究得出结论，微波干燥是一种很有前途的香蕉干燥脱水技术，可以显著缩短干燥时间。CVS 的应用是测量香蕉表面颜色的一种极好方法。
