Microwave, Vacuum, and Air Drying Characteristics of Collard Leaves

被引:73
作者
Alibas, Ilknur [1 ]
机构
[1] Uludag Univ, Fac Agr, Dept Agr Machinery, TR-16059 Bursa, Turkey
关键词
Air drying; Collard; Microwave drying; Vacuum drying; EFFECTIVE MOISTURE DIFFUSIVITY; COLOR-CHANGE KINETICS; SPINACH; OKRA;
D O I
10.1080/07373930903267773
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Collard leaves (Brassica oleracea L. var. acephala) with an initial moisture content of 6.65 on percentage dry basis (%db) were dried by three different drying methods: microwave, air, and vacuum. Samples of fresh leaves, 25g each, were dried until their moisture was down to 0.1 on a dry basis. The following drying levels were used in each of the drying processes: 350, 500, 650, 750, 850, and 1000W for microwave drying; 50, 75, 100, 125, 150, and 175 degrees C for air drying; and 0.4, 50, and 100mmHg at 50 and 75 degrees C for vacuum drying, respectively. Drying times ranged between 2.5 to 7.5min, 8 to 210min, and 35 to 195min for microwave, air, and vacuum drying, respectively. The data obtained compared well with a thin-layer drying model. Microwave drying at 750W provided optimal results with respect to drying time, color, and ascorbic acid content (vitamin C).
引用
收藏
页码:1266 / 1273
页数:8
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