Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
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Ilknur Alibas
Abstract
Grape leaves (Vitis vinifera L.) weighing 50 g (±0.08) with a moisture of 4.08 kg(moisture) kg−1(dry matter) (75.35% wb) were dried using three different drying methods: microwave, air and combined microwave-air. Drying continued until the leaf moisture decreased to 0.14 (±0.01) kg(moisture) kg−1(dry matter) (9.07% (±0.20) wb). Drying periods lasted 5–11, 30–70 and 1.5–6 min for microwave, air and combined microwave-air drying, respectively, depending on the drying level. In this study, measured values of moisture were compared with values of predicted obtained from several thin-layer equations; the Alibas Model was found to have the best fit. The optimum drying period, color and ascorbic acid content were obtained by using the combined microwave-air drying method with the optimum combination of 500 W of microwave power at a temperature of 75°C.
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Articles in the same Issue
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
Articles in the same Issue
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
