Ultrasound- and microwave-assisted convective drying of carrots - Process kinetics and product's quality analysis

Joanna Kroehnke; Justyna Szadzińska; Marcin Stasiak; Elżbieta Radziejewska-Kubzdela; Róża Biegańska-Marecik; Grzegorz Musielak

doi:10.1016/j.ultsonch.2018.05.040

Ultrasound- and microwave-assisted convective drying of carrots - Process kinetics and product's quality analysis

Ultrason Sonochem. 2018 Nov:48:249-258. doi: 10.1016/j.ultsonch.2018.05.040. Epub 2018 Jun 1.

Authors

Joanna Kroehnke¹, Justyna Szadzińska², Marcin Stasiak³, Elżbieta Radziejewska-Kubzdela⁴, Róża Biegańska-Marecik⁵, Grzegorz Musielak⁶

Affiliations

¹ Institute of Technology and Chemical Engineering, Department of Process Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland. Electronic address: joanna.j.kroehnke@doctorate.put.poznan.pl.
² Institute of Technology and Chemical Engineering, Department of Process Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland. Electronic address: justyna.szadzinska@put.poznan.pl.
³ Institute of Mathematics, Division of Applied Mathematics, Poznan University of Technology, Piotrowo 3a, 60-965 Poznan, Poland. Electronic address: marcin.stasiak@put.poznan.pl.
⁴ Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland. Electronic address: elarad@up.poznan.pl.
⁵ Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland. Electronic address: rozmarec@up.poznan.pl.
⁶ Institute of Technology and Chemical Engineering, Department of Process Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland. Electronic address: grzegorz.musielak@put.poznan.pl.

PMID: 30080548
DOI: 10.1016/j.ultsonch.2018.05.040

Abstract

The aim of these studies was to investigate the influence of airborne ultrasound-assisted convective drying and microwave-assisted convective drying, as well as their combination, on process kinetics, total color change, water activity, content of carotenoids, polyphenols and antioxidant activity of carrots (Daucus carota L.). The global model of drying kinetics based on coupled ordinary differential equations was used to describe the moisture and material temperature profiles during drying. Application of ultrasound and microwave in convective drying reduced drying time in the range of 9-81%, but the shortest drying time was observed for simultaneous action of convection, ultrasound and microwave. The results of qualitative analysis showed a product improvement due to ultrasound as compared to convective drying and microwave-convective drying. The proposed mathematical model of drying kinetics successfully simulated real drying processes. The proposed mathematical model of drying kinetics successfully simulated real hybrid drying processes.

Keywords: Hybrid drying; Kinetics; Microwaves; Modeling; Quality; Ultrasound.

MeSH terms

Antioxidants / analysis
Carotenoids / analysis
Color
Daucus carota / chemistry*
Daucus carota / standards*
Food Preservation / methods*
Food Preservation / standards
Kinetics
Microwaves*
Polyphenols / analysis
Quality Control*
Ultrasonic Waves*
Water

Substances

Antioxidants
Polyphenols
Water
Carotenoids