Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100546 |
Resumo: | Abstract In this study, the effects of microwave power, vacuum degree and load weight on the moisture content of seedless white grapes (Vitis vinifera L.) during microwave vacuum drying were investigated. The result found that during microwave vacuum drying, the effective moisture diffusivity (Deff) of seedless white grapes ranged between 1.0232 × 10−9 and 4.6354 × 10−9 m2/s. The Deff values increased with the increase in the microwave power and the decrease in the load weight, the vacuum degree played a relatively minor role. The kinetics of moisture ratio and drying time were established, with the drying process following the Page model, as reflected by the fitting between model-predicted and measured data. The Page model was demonstrated to precisely describe and predict the moisture content variation in seedless white grapes during microwave vacuum drying. |
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Food Science and Technology (Campinas) |
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Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapesseedless white grapesmicrowave vacuum dryingeffective moisture diffusivitykinetic modelAbstract In this study, the effects of microwave power, vacuum degree and load weight on the moisture content of seedless white grapes (Vitis vinifera L.) during microwave vacuum drying were investigated. The result found that during microwave vacuum drying, the effective moisture diffusivity (Deff) of seedless white grapes ranged between 1.0232 × 10−9 and 4.6354 × 10−9 m2/s. The Deff values increased with the increase in the microwave power and the decrease in the load weight, the vacuum degree played a relatively minor role. The kinetics of moisture ratio and drying time were established, with the drying process following the Page model, as reflected by the fitting between model-predicted and measured data. The Page model was demonstrated to precisely describe and predict the moisture content variation in seedless white grapes during microwave vacuum drying.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100546Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.37020info:eu-repo/semantics/openAccessLEI,YongdongCHEN,JiluanZHANG,ZhenghongDENG,Xiaorongeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100546Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes |
title |
Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes |
spellingShingle |
Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes LEI,Yongdong seedless white grapes microwave vacuum drying effective moisture diffusivity kinetic model |
title_short |
Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes |
title_full |
Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes |
title_fullStr |
Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes |
title_full_unstemmed |
Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes |
title_sort |
Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes |
author |
LEI,Yongdong |
author_facet |
LEI,Yongdong CHEN,Jiluan ZHANG,Zhenghong DENG,Xiaorong |
author_role |
author |
author2 |
CHEN,Jiluan ZHANG,Zhenghong DENG,Xiaorong |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
LEI,Yongdong CHEN,Jiluan ZHANG,Zhenghong DENG,Xiaorong |
dc.subject.por.fl_str_mv |
seedless white grapes microwave vacuum drying effective moisture diffusivity kinetic model |
topic |
seedless white grapes microwave vacuum drying effective moisture diffusivity kinetic model |
description |
Abstract In this study, the effects of microwave power, vacuum degree and load weight on the moisture content of seedless white grapes (Vitis vinifera L.) during microwave vacuum drying were investigated. The result found that during microwave vacuum drying, the effective moisture diffusivity (Deff) of seedless white grapes ranged between 1.0232 × 10−9 and 4.6354 × 10−9 m2/s. The Deff values increased with the increase in the microwave power and the decrease in the load weight, the vacuum degree played a relatively minor role. The kinetics of moisture ratio and drying time were established, with the drying process following the Page model, as reflected by the fitting between model-predicted and measured data. The Page model was demonstrated to precisely describe and predict the moisture content variation in seedless white grapes during microwave vacuum drying. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100546 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100546 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.37020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126331964882944 |