Microwave, vacuum, and air drying characteristics of collard leaves
Date
2009
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Abstract
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).
Description
Keywords
Air drying, Collard, Microwave drying, Vacuum drying, Effective moisture diffusivity, Color-change kinetics, Spinach, Okra, Engineering, Dewatering, Drying, Food technology, Ketones, Microwave heating, Microwaves, Moisture, Organic acids, Vacuum, Vacuum technology, Ascorbic acids, Brassica oleracea, Drying methods, Drying process, Drying time, Fresh leaves, Initial moisture content, Optimal results, Thin layer drying, Vitamin C, Curing
Citation
Alibaş, İ. (2009). "Microwave, vacuum, and air drying characteristics of collard leaves". Drying Technology, 27(11), 1266-1273.