Dehghannya Jalal, Farhoudi Sepideh, Dadashi Saeed
Department of Food Science and Technology University of Tabriz Tabriz Iran.
Food Sci Nutr. 2023 May 22;11(8):4794-4811. doi: 10.1002/fsn3.3458. eCollection 2023 Aug.
Since nonuniform drying in the continuous microwave harms the safety and quality of dried food materials, a significant quality improvement can be achieved by controlling the application time of the microwave. This study aimed to investigate the influence of microwave application time and power at a constant pulse ratio during the drying of zucchini on different product characteristics. The samples were first exposed to microwaves with powers of 360, 600, and 900 W alternately for 10, 30, and 50 s. After drying with intermittent microwaves, the process was continued using the hot-air drying. Increasing the microwave application time and power caused a significant reduction in the total process time. The minimum drying time was obtained at 900 W and 50 s (259.44 min). D increased significantly by 24.4% and 34.1% with increasing application time and power, respectively. The highest shrinkage and bulk density were observed in the samples dried at 360 W and 10 s due to a longer total process time than the other treatments. Rehydration increased by 10.3% and 14.7% with increasing application time and power, respectively. A 33% decrease in energy consumption was noticed in the 900 W-50 s treatment compared to the 360 W-10 s treatment. Moreover, with increasing microwave application time and power, the lightness of the dried product decreased, and the total color difference increased. In summary, the 900 W power and 50 s application time produced a better-dried product than the other treatments considering different quantitative and qualitative properties. The results of this research can be used in the food industry to dry products using microwave and hot air to control and improve their quality.
由于连续微波干燥过程中的不均匀干燥会损害干燥食品原料的安全性和质量，因此通过控制微波的作用时间可以显著提高产品质量。本研究旨在探讨西葫芦干燥过程中，在恒定脉冲比下微波作用时间和功率对不同产品特性的影响。样品首先交替暴露于功率为360、600和900W的微波下10、30和50s。在间歇微波干燥后，继续采用热风干燥。增加微波作用时间和功率可显著缩短总干燥时间。在900W和50s时获得最短干燥时间（259.44min）。随着作用时间和功率的增加，干燥度分别显著提高24.4%和34.1%。在360W和10s干燥的样品中观察到最高的收缩率和堆积密度，这是因为其总干燥时间比其他处理更长。随着作用时间和功率的增加，复水性分别提高了10.3%和14.7%。与360W-10s处理相比，900W-50s处理的能耗降低了33%。此外，随着微波作用时间和功率的增加，干燥产品的亮度降低，总色差增加。总之，考虑到不同的定量和定性特性，900W功率和50s作用时间产生的干燥产品比其他处理更好。本研究结果可应用于食品工业，利用微波和热风干燥产品，以控制和提高产品质量。
