Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
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Yuting Tian
Abstract
Lotus (Nelumbo nucifera Gaertn.) seeds were dried in a laboratory quality microwave oven to determine the effects of microwave output and mass load on drying time and drying rate. By increasing the microwave output power (231–539 W) and mass load (100–200 g), the drying time decreased from 36 to 13 min and increased from 18 to 30 min, respectively. The drying process can be divided into three stages: the heating period, constant rate period, and falling rate phase. A kinetics model which could describe the relationship of moisture ratio and drying time was established based on experimental data. The results show the drying procedure of lotus seeds could accurately be described by the Page model. The predicted values of the model were nearly consistent with the observed values. The moisture content and drying rate during the drying procedure matched the predicted results estimated by the Page model.
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Articles in the same Issue
- Masthead
- Masthead
- ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
- Microencapsulation of Banana Juice from Three Different Cultivars
- Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
- Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
- Production and Characterization of Sugary Cassava Syrup
- Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
- Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
- Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
- Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
- Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
- Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
- Colour Change Analysis of Fig Fruit during Microwave Drying
- Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
- An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
- Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
- Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
- Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
