i-manager Publications

Microwave Assisted Vacuum Drying of Thompson Seedless Grapes: Analysis of Characteristics And Kinetic Modelling

Shritama Mukhopadhyay*, Ratna Dutta**, Arunima Adak***

*-** Department of Chemical Engineering, Jadavpur University, Jadavpur, Kolkata, India.

*** Department of Chemical Engineering, Calcutta Institute of Technology, Howrah, West Bengal, India.

Periodicity:October - December'2019
DOI : https://doi.org/10.26634/jchem.1.1.16340

Abstract

A laboratory Microwave Assisted Vacuum Dryer (MAVD) was used in the present study to investigate the drying behaviour of Thompson seedless grapes under different microwave power levels, vacuum levels and thickness of grapes. It resulted in very low drying time as moisture diffusivity in grapes under MAVD process is few orders of magnitude more than that noted in sun-dried method. Drying kinetics study was done and the non-linear empirical model was found to be best fitted for describing the drying behaviour in this case. The effect of variation of process variables was studied and with respect to time efficiency and acceptable product quality, 400 mm Hg vacuum, 350 watt power and 1/3^rd sliced grape samples provided best operating condition. Effect of hot and cold dipping pre-treatment on drying characteristics was also tested. Combination of ethyl oleate and K₂CO₃ as dipping solution (cold dip) worked best and gave lower drying time (13.454 min) than untreated grapes (23.19 min). Rehydration ratio and total soluble solid content (Brix value) were measured to indicate product quality of raisins. The rehydration ratio of dried seedless grapes was found to be 1.27±0.1 (without dipping) and 1.29±0.1 (with dipping) which are higher than the sun dried products. Brix value was obtained as 76.2 at 350 watt for 1/3^rd sliced grapes, which is higher than the sun-dried raisin. Thus, results revealed that the MAVD process would be a promising alternative to conventional drying systems for raisin production within lesser time and with improved energy efficiency.

Keywords

Drying Kinetics, MAVD, Thompson Seedless Grapes, Moisture Diffusivity, Dipping.

How to Cite this Article?

Mukhopadhyay, S., Dutta, R., and Adak, A. (2019). Microwave Assisted Vacuum Drying of Thompson Seedless Grapes: Analysis of Characteristics and Kinetic Modelling. i-manager's Journal on Chemical Sciences, 1(1), 38-52. https://doi.org/10.26634/jchem.1.1.16340

References

[1]. Aghbashlo, M., & Samimi-Akhijahani, H. (2008). Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae). Energy Conversion and Management, 49(10), 2865-2871.

[2]. Bai, J. W., Sun, D. W., Xiao, H. W., Mujumdar, A. S., & Gao, Z. J. (2013). Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Science and Emerging Technologies, 20, 230-237.

[3]. Chandrasekaran, S., Ramanathan, S., & Basak, T. (2013). Microwave food processing - A review. Food Research International, 52(1), 243-261.

[4]. Clary, C. D., Mejia‐Meza, E., Wang, S., & Petrucci, V. E. (2007). Improving grape quality using microwave vacuum drying associated with temperature control. Journal of Food Science, 72(1), E023-E028.

[5]. Clemente, G., Sanjuán, N., Cárcel, J. A., & Mulet, A. (2014). Influence of temperature, air velocity, and ultrasound application on drying kinetics of grape seeds. Drying Technology, 32(1), 68-76.

[6]. Corona, O., Torchio, F., Giacosa, S., Segade, S. R., Planeta, D., Gerbi, V., ... & Rolle, L. (2016). Assessment of postharvest dehydration kinetics and skin mechanical properties of “muscat of alexandria” grapes by response surface methodology. Food and Bioprocess Technology, 9(6), 1060-1069.

[7]. Cui, Z. W., Xu, S. Y., & Sun, D. W. (2003). Dehydration of garlic slices by combined microwave-vacuum and air dr ying. Drying Technology, 21(7), 1173-1184.

[8]. Cui, Z. W., Xu, S. Y., & Sun, D. W. (2004). Microwave– vacuum drying kinetics of carrot slices. Journal of Food Engineering, 65(2), 157-164.

[9]. Dak, M., & Pareek, N. K. (2014). Effective moisture diffusivity of pomegranate arils under going microwavevacuum drying. Journal of Food Engineering, 122, 117-121.

[10]. Dev, S. R. S., Padmini, T., Adedeji, A., Gariépy, Y., & Raghavan, G. S. V. (2008). A comparative study on the effect of chemical, microwave, and pulsed electric pretreatments on convective drying and quality of raisins. Drying Technology, 26(10), 1238-1243.

[11]. Drouzas, A. E., & Schubert, H. (1996). Microwave application in vacuum drying of fruits. Journal of Food Engineering, 28(2), 203-209.

[12]. Drouzas, A. E., Tsami, E., & Saravacos, G. D. (1999). Microwave/vacuum drying of model fruit gels. Journal of Food Engineering, 39(2), 117-122.

[13]. Esmaiili, M., Sotudeh-Gharebagh, R., Cronin, K., Mousavi, M. A. E., & Rezazadeh, G. (2007). Grape drying: a review. Food Reviews International, 23(3), 257-280.

[14]. Feng, H., & Tang, J. (1998). Microwave finish drying of diced apples in a spouted bed. Journal of Food Science, 63(4), 679-683.

[15]. Giri, S. K., Sutar, P. P., & Prasad, S. (2014). Effect of process variables on energy efficiency in microwave vacuum drying of button mushroom. Journal of Food Research and Technology, 2(1), 31-38.

[16]. Karathanos, V. T. (1999). Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, 39(4), 337-344.

[17]. Kassem, A. S., Shokr, A. Z., El-Mahdy, A. R., Aboukarima, A. M., & Hamed, E. Y. (2011). Comparison of drying characteristics of Thompson seedless grapes using combined microwave oven and hot air drying. Journal of the Saudi Society of Agricultural Sciences, 10(1), 33-40.

[18]. Liu, P., Zhang, M., & Mujumdar, A. S. (2012). Comparison of three microwave assisted drying methods on the physiochemical, nutritional and sensory qualities of restructured purple fleshed sweet potato granules. International Journal of Food Science & Technology, 47(1), 141-147.

[19]. Meda, V., Mitra, P., Lee, J. H., & Chang, K. S. (2016). Optimization of microwave-vacuum drying processing parameters on the physical properties of dried Saskatoon berries. Open Agriculture, 1(1).

[20]. Midilli, A., Kucuk, H., & Yapar, Z. (2002). A new model for single-layer drying. Drying Technology, 20(7), 1503-1513.

[21]. Pangavhane, D. R., Sawhney, R. L., & Sarsavadia, P. N. (1999). Effect of various dipping pretreatment on drying kinetics of Thompson seedless grapes. Journal of Food Engineering, 39(2), 211-216.

[22]. Shikhamany, S. D. (2001). Grape production in the Asia-Pacific region. Grape Production in India.

[23]. Singh, S. P., Jairaj, K. S., & Kalaveerakkanavar, S. (2014). Influence of variation in temperature of dipping solution on drying time and colour parameters of Thompson seedless grapes. International Journal Agriculture Food Science, 4, 36-42.

[24]. Taheri-Garavand, A., Rafiee, S., & Keyhani, A. (2011). Study on effective moisture diffusivity, activation energy and mathematical modeling of thin layer drying kinetics of bell pepper. Australian Journal of Crop Science, 5(2), 128.

[25]. Wang, J., Mu, W. S., Fang, X. M., Mujumdar, A. S., Yang, X. H., Xue, L. Y., ... Zhang, Q. (2017). Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic. Food and Bioproducts Processing, 106, 117-126.

[26]. Wang, J., Mujumdar, A. S., Deng, L. Z., Gao, Z. J., Xiao, H. W., & Raghavan, G. S. V. (2018). High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohydrate Polymers, 194, 9-17.

[27]. Wang, J., Mujumdar, A. S., Mu, W., Feng, J., Zhang, X., Zhang, Q., ... Xiao, H. W. (2016). Grape drying: Current status and future trends. Grape and Wine Biotechnology, 145-165.

[28]. Winkler, A., Cook, J. A., Kliewer, W. M., & Lider, L. A. (1974). General Viticulture, University of California Press. Berkeley, Los Angeles, London.

[29]. Xiao, H. W., Pang, C. L., Wang, L. H., Bai, J. W., Yang, W. X., & Gao, Z. J. (2010). Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer. Biosystems Engineering, 105(2), 233-240.

[30]. Yanyang, X., Min, Z., Mujumdar, A. S., Le-qun, Z., & Jin-cai, S. (2004). Studies on hot air and microwave vacuum drying of wild cabbage. Drying Technology, 22(9), 2201-2209.

[31]. Zhang, Q., & Litchfield, J. B. (1991). An optimization of intermittent corn drying in a laboratory scale thin layer dryer. Drying Technology, 9(2), 383-395.

[32]. Zielinska, M., & Markowski, M. (2016). The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries (Vaccinium corymbosum L.). Food Chemistry, 196, 1188-1196.

If you have access to this article please login to view the article or kindly login to purchase the article

Single Article

	North Americas,UK, Middle East,Europe		India	Rest of world
	USD	EUR	INR	USD-ROW
Online	15	15

ADD TO CART

Options for accessing this content:

If you would like institutional access to this content, please recommend the title to your librarian.
If you already have i-manager's user account: Login above and proceed to purchase the article.
New Users: Please register, then proceed to purchase the article.