Three-stage hybrid osmotic–intermittent microwave–convective drying of apple at low temperature and short time

ABSTRACT

In recent years, intermittent microwave coupled with hot air-drying has been used increasingly, thanks to considerable improvements observed in drying properties. The aim of this study was to investigate the effect of process of drying apple pretreated osmotically with sucrose solution at five concentrations of 0 (control), 10, 30, 50, and 70% (w/w), using intermittent microwave at four power levels of 0 (control), 360, 600, and 900 W, four pulse ratios of 1, 2, 3, and 4, and convective hot air (40°C) on drying kinetics, effective moisture diffusion coefficient, shrinkage, bulk density, rehydration ratio, and energy consumption. Results showed that the three-stage hybrid osmotic–intermittent microwave–convective drying of apple at low temperature yielded higher drying rates (with 41.5% decrease in drying time) and improved quality of final product. The effective moisture diffusion coefficient increased with an increase in power, pulse ratio, and the concentration of osmotic solution. Furthermore, shrinkage, bulk density, and energy consumption of the samples decreased with an increase in power, pulse ratio, and the concentration of osmotic solution. In summary, the use of intermittent microwave coupled with forced convection of hot air (at low temperature) in drying of apple pretreated by sucrose osmotic solution led to products with improved properties in terms of both quality and quantity.

KEYWORDS:

• Apple
• hot air-drying
• intermittent microwave drying
• low-temperature drying
• osmotic dehydration