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- Title
Microwave drying kinetics and quality characteristics of aromatic Pandanus amaryllifolius leaves.
- Authors
Rayaguru, K.; Routray, W.
- Abstract
The effect of microwave drying technique on drying kinetics of aromatic Pandanus leaves (Pandanus amaryllifolius) was investigated. By increasing the microwave output powers (180-900 W), the drying time decreased from 14 to 2 min. To determine the kinetic parameters, the drying data were fitted to various models based on the moisture ratios versus drying time. Among the models proposed, the semi-empirical Page model gave the best it for all drying conditions applied. The goodness of it was determined using the coefficient of determination (R²), reduced chi square (Χ²), root mean square error (RMSE). By increasing the microwave output powers, the effective moisture diffusivity values increased from 5.35E-08 to 1.99E-07 m7sup2;/min. The activation energy was calculated using an exponential expression based on Arrhenius equation. Further, the effects of the drying conditions on the aromatic compound 2-acetyl-1-pyrroline of the Pandanus leaves were evaluated. Keeping in view the drying time, drying rate and sensory attributes of the leaves, it is proposed to dry the leaves at 540 W in a microwave dryer to obtain the product with good quality.
- Subjects
PANDANUS; MICROWAVE drying; MICROWAVE heating; MOISTURE; ARRHENIUS equation; CHEMICAL equations
- Publication
International Food Research Journal, 2011, Vol 18, Issue 3, p1035
- ISSN
1985-4668
- Publication type
Article