Drying Kinetics, Rehydration Characteristics and Sensory Evaluation of Microwave Vacuum and Convective Hot Air Dehydrated Jackfruit Bulbs
DOI:
https://doi.org/10.11113/jt.v65.1120Keywords:
Jackfruit, microwave vacuum dehydration, convective hot air dehydration, drying kinetics, sensory evaluationAbstract
Microwave vacuum and convective hot air dehydration of jackfruit (Artocarpus Heterophyllus) bulbs were carried out to study the effects of different dehydration treatments on drying characteristics, rehydration ability and quality attributes. Jackfruit bulbs were dehydrated by microwave power output of 58, 140, 220, and 321W respectively combined with vacuum level of -65 cmHg during microwave vacuum dehydration. Convective hot air dehydration was also conducted with the hot air temperature of 60, 70, and 80°C, respectively. Microwave vacuum dehydration with microwave power output of 321 W resulted in 133 times faster in drying time compared to convective hot air dehydration with hot air temperature of 60°C. All dehydration data were subjected to Newton and Page’s equation model fitting, where Page’s equation model was well fitted for all dehydration conditions with R2 > 0.994. Furthermore, microwave vacuum dehydration produced better quality of dehydrated jackfruit bulbs with higher rehydration ability and sensory attributes.References
Ramli, R., A. 2009. Physicochemical Characteristics of Calcium-treated Jackfruit (Artocarpus heterophyllus) Pulps during Chilled Storage. Thesis of Degree of Doctor of Philosophy, Universiti Sains Malaysia.
Haq, N. 2006. Jackfruit. Monograph of International Centre for Underutilised Crops (ICUC).
Alibas, I. 2010. Determination of Drying Parameters, Ascorbic Acid Contents and Colour Characteristics of Nettle Leaves during Microwave-, Air- and Combined Microwave-Air-Drying. Journal of Food Process Engineering. 33: 210–233.
Meda, V., V. Orsat, and V. Raghavan. 2005. Microwave Heating and the Dielectric Properties of Foods. In: The Microwave Processing of Foods. Schubert H and Regier M (ed). CRC Press, Inc., Baco Raton, FL, USA. 61–75.
Drouzas, A., E., and H. Schubert. 1996. Microwave Application in Vacuum Drying of Fruits. Journal of Food Engineering. 28: 203–209.
Giri, S., K., and S. Prasad. 2007. Drying Kinetics and Rehydration Characteristics of Microwave-Vacuum and Convection Hot-Air Dried Mushrooms. Journal of Food Engineering. 78: 512–521.
Therdthai, N., and W. B. Zhou. 2008. Characterization of Microwave Vacuum Drying and Hot Air Drying of Mint Leaves. Journal of Food Engineering. 91: 482–489.
Figier, A. 2009. Drying Kinetics and Quality of Vacuum-Microwave Dehydrated Garlic Cloves and Slices. Journal of Food Engineering. 94: 98–104.
Rozainee, M., and P. S. Ng. 2001. Drying Kinetics and Quality Study of Microwave Dehydrated Roselle (abstract no. IEC11MY). In: Abstracts: 28th Conference of the Federation of Engineering Organizations. November 30 - December 4, Hanoi, Vietnam. The Federation of Engineering Organizations.
Soysal, Y. 2004. Microwave Dying Characteristics of Parsley. Biosyst. Eng. 89(2): 167–173.
Figiel, A. 2009. Drying Kinetics and Quality of Vacuum-Microwave Dehydrated Garlic Cloves and Slices. Journal of Food Engineering, 94: 98–104.
Alibas, I., I. Ozkan, B. Akbudak, and N. Akbudak. 2007. Microwave Drying Characteristics of Spinach. Journal of Food Engineering. 78: 577–583.
Karaaslan, S., N., and I. K. Tuncer. 2008. Development of a Drying Model for Combined Microwave–Fan-Assisted Convection Drying of Spinach. Biosyst. Eng. 100: 44–52.
Ozbek, B., and G. Dadali. 2007. Thin-Layer Drying Characteristics and Modelling of Mint Leaves Undergoing Microwave Treatment. Journal of Food Engineering. 83: 541–549.
Mujumdar, A., S. 2007. Principles, Classification, and Selection of Dryers. In: Handbook of Industrial Drying. 3rd Edition. Mujumdar AS (ed). CRC Press, Inc., Baco Raton, FL, USA. 3–32.
Schiffmann, R., F. 2007. Microwave and Dielectric Drying. In: Handbook of Industrial Drying. 3rd Edition. Mujumdar AS (ed). CRC Press, Inc., Baco Raton, FL, USA. 285–305.
Monica, A., and R., Cristina. 2009. Dehydration of Foods: General concepts. In: Advances in Food Dehydration. Cristina R. (ed). CRC Press, Inc., Baco Raton, FL, USA. 1–36.
Khraisheh, M., A., M., W. A. M. Mcminn, and T. R. A. Magee. 2004. Quality and Structural Changes in Starchy Foods during Microwave and Convective Drying. Food Res. Int. 37: 497–503.
Raghavan, B., and W. D. Koller. 1995. Qualitat Von Mikrowellengetrocknetem Rosmarin. Lebensmittel-Technologie. 28/9.
Downloads
Published
Issue
Section
License
Copyright of articles that appear in Jurnal Teknologi belongs exclusively to Penerbit Universiti Teknologi Malaysia (Penerbit UTM Press). This copyright covers the rights to reproduce the article, including reprints, electronic reproductions, or any other reproductions of similar nature.
