Drying uniformity analysis of pulse-spouted microwave–freeze drying of banana cubes

ABSTRACT

This article reports the investigation of the drying uniformity of a new drying technique called pulse-spouted microwave–freeze drying. A computer vision technique and mathematical statistics were used to evaluate the drying uniformity. The results show that low microwave power results in prolonged drying time (the drying time of 1 W/g was 6 h, which was longer than that for 2 and 3 W/g), whereas spouting time and the time interval show less influence on the drying time. Analysis from infrared camera photos reveals that lower microwave power, longer spouting interval, and longer spouting time could improve the temperature distribution. Sample 4 (power: 2 W/g, time: 3 s, interval: 300 s) had the best temperature distribution uniformity.

KEYWORDS:

• Banana
• computer vision technique
• infrared thermal camera
• pulse-spouted microwave–freeze drying
• uniformity