A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry

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dc.citation.spage1651
dc.citation.volume12
dc.contributor.authorPetković, Marko
dc.contributor.authorFilipović, Vladimir
dc.contributor.authorLončar, Biljana
dc.contributor.authorFilipović, Jelena
dc.contributor.authorMiletić, Nemanja
dc.contributor.authorMalešević, Zoranka
dc.contributor.authorJevremović, Darko
dc.date.accessioned2024-11-29T11:31:59Z
dc.date.available2024-11-29T11:31:59Z
dc.date.issued2023
dc.description.abstractDue to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 C for 12 s, has the shortest dehydration time t (24 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 10􀀀9 5.9815 10􀀀11 m2 s􀀀1), and represents the most energy effective for dehydration process (Emin = 0.382 0.036 kWh). A higher waterholding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 C) could dehydrate chokeberries with the highest WHC (685.71 40.86 g H2O g􀀀1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.
dc.identifier.doi10.3390/foods12081651
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/1365
dc.language.isoen
dc.publisherMDPI
dc.sourceFoods
dc.subjectchokeberry; water holding capacity; thin-layer; semi-theoretical mathematical models; drying kinetics; sensory evaluation
dc.titleA Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry
dc.typeArticle
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Пољопривредни факултет [Научни радови] / Faculty of Agriculture [Scientific papers]