Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices

TY - JOUR

T1 - Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices

AU - Xu, Wanxiu

AU - Islam, Md Nahidul

AU - Cao, Xiaohuang

AU - Tian, Jinghong

AU - Zhu, Guanyu

PY - 2021/2

Y1 - 2021/2

N2 - The influence of relative humidity of hot air on the finger citron slices drying characteristics, properties and aroma during microwave drying process was investigated. A new microwave drying system with relative humidity control was developed. Three levels of relative humidity of hot air, 20%, 40%, 60% of material with the temperature of 70 °C were set in the experiments, with comparation under temperature of 70 °C without fixed relative humidity for hot air. Results showed that Page and Midilli et models were selected to predict the drying behavior within the experimental range with the highest R2. Samples dried under relative humidity 20% of hot air had the shortest drying time, highest rehydration ratio and porous structure. Samples dried under relative humidity 40% of hot air had the best color and aroma. Relative humidity 40%, 60% of hot air could provide better product quality than drying without relative humidity, followed by 20% and 60% of hot air. The relative humidity 40% of hot air should be a compromise proposal.

AB - The influence of relative humidity of hot air on the finger citron slices drying characteristics, properties and aroma during microwave drying process was investigated. A new microwave drying system with relative humidity control was developed. Three levels of relative humidity of hot air, 20%, 40%, 60% of material with the temperature of 70 °C were set in the experiments, with comparation under temperature of 70 °C without fixed relative humidity for hot air. Results showed that Page and Midilli et models were selected to predict the drying behavior within the experimental range with the highest R2. Samples dried under relative humidity 20% of hot air had the shortest drying time, highest rehydration ratio and porous structure. Samples dried under relative humidity 40% of hot air had the best color and aroma. Relative humidity 40%, 60% of hot air could provide better product quality than drying without relative humidity, followed by 20% and 60% of hot air. The relative humidity 40% of hot air should be a compromise proposal.

KW - Drying characteristics

KW - Finger citron

KW - Microwave drying

KW - Properties

KW - Relative humidity

UR - https://www.scopus.com/pages/publications/85094831367

U2 - 10.1016/j.lwt.2020.110413

DO - 10.1016/j.lwt.2020.110413

M3 - Journal article

AN - SCOPUS:85094831367

SN - 0023-6438

VL - 137

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

M1 - 110413

ER -