Drying kinetic and physical properties of green laird lentil (Lens culinaris) in microwave drying

The objective of this study was to study the drying kinetics of green laird lentil (Lens culinaris) in microwave drying method. The drying data were fitted to the various thin-layer models. All the models were compared using three statistical parameters, that is, coefficient of determination R2, reduced mean square of the deviation X2 and root means square error RMSE. Also, the lentil’s physical and mechanical features crude protein, oil and ash parameters were specified under different microwave levels. It was concluded according to these values that the recommended model is the best model, which can define the drying curves at the practices at 300, 400, 550, 700 and 800 W in drying lentil by microwave.Key words: Microwave, lentil, physical properties, crude protein, drying

Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo

The present study investigated the effects of microwave (90 and 160 W) and combined microwave-convective (90 W–55 °C, 90 W–65 °C, 90 W–75 °C, 160 W–55 °C, 160 W–65 °C and 160 W–75 °C) drying techniques on the drying kinetics, color parameters ((Formula presented.), (Formula presented.), (Formula presented.), C, ?° and ?e), total phenolic content (TPC), and antioxidant capacity (ATC) of pomelo samples. The drying data were fitted to 10 typically used thin-layer drying models to select a suitable model for drying of pomelo. Comparing the statistical parameters of applied models, the Diffusion Approach, Midilli et al., and Page models were found to be the best-fitting models in describing drying kinetics of the pomelo samples. It was observed that the drying temperature and/or microwave power changed significantly the all color parameters, TPC, and ATC. The combined microwave-convective drying resulted in shorter drying times with higher drying rates and high-quality dried pomelo samples. Practical applications: A significant improvement in the quality retention of combined microwave-convective drying of pomelo slices was achieved. This piece of work will provide a novel method to produce microwave-convective-dried pomelo fruits with a significantly improved product quality. A practical implication is that drying of pomelo slices with an optimum condition by combined microwave-convective process can be used to get a high-quality product with a higher ATC, TPC, and color. © 2018 Wiley Periodicals, Inc

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh-cut quince fruit (Cydonia oblonga Mill.)

The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh-cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p <.05) the growth of bacteria, mold, and yeast in fresh-cut quince slices during 4 °C storage. The US-treated slices showed a significant (p <.05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US-treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off-odor were obtained for the quinces treated with US. Practical applications: A significant improvement in the quality of US-treated fresh-cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US-treated fresh-cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh-cut quince fruit with a US treatment might be applied to get a high-quality and browning-free product. © 2019 Wiley Periodicals, Inc