Convective Drying of Apple Enhanced with Microwaves and Ultrasound—Process Kinetics, Energy Consumption, and Product Quality Approach

Grzegorz Musielak; Monika Mieszczakowska-Frąc; Dominik Mierzwa

doi:10.3390/app14030994

System Informacji Naukowej Politechniki Poznańskiej

PL EN

Strona główna / Publikacje / Convective Drying of Apple Enhanced with Microwaves and Ultrasound—Process Kinetics, Energy Consumption, and Product Quality Approach

Zgłoś uwagę

Artykuł

Pobierz plik Pobierz BibTeX

Tytuł

Convective Drying of Apple Enhanced with Microwaves and Ultrasound—Process Kinetics, Energy Consumption, and Product Quality Approach

Autorzy

Grzegorz Musielak (WTCH) ^{[ 1 ][ 7.6 ][ P ]}
Monika Mieszczakowska-Frąc
Dominik Mierzwa (WTCH) ^{[ 1 ][ 7.6 ][ P ]}

^{[ 1 ]} Instytut Technologii i Inżynierii Chemicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | ^{[ P ]} pracownik

Dyscyplina naukowa (Ustawa 2.0)

[7.6] Nauki chemiczne

Rok publikacji

2024

Opublikowano w

Applied Sciences

Rocznik: 2024 | Tom: vol. 14 | Numer: iss. 3

Typ artykułu

artykuł naukowy

Język publikacji

angielski

Słowa kluczowe

EN

drying kinetics
ultrasound-assisted drying
convective–microwave drying
polyphenolic compounds
effective diffusion coefficient

Streszczenie

EN This research explores the drying kinetics of apples, evaluating the impact of convective drying (CV), ultrasonically assisted convective drying (CVUS), and convective–microwave processes (CVMW1 and CVMW2) on energy consumption, drying time, temperature profiles, and product quality. Ultrasound-assisted convective drying (CVUS) exhibited a 10% reduction in drying time and a distinct “heating effect”. Convective–microwave processes (CVMW1 and CVMW2) significantly reduced drying times (47% and 66%, respectively, compared to CV), raising concerns about potential deteriorative processes due to elevated temperatures. Numerical analysis, using the Midilli–Kucuk model, highlighted its robust fit and emphasized the influence of microwave and ultrasound on the effective diffusion coefficient. Quality assessment indicated enhancements in polyphenolic compounds, particularly in convective–microwave processes. The convective–microwave process at higher power (CVMW2) emerged as a balanced option, displaying improved kinetics, energy efficiency, and product quality. The findings underscore the potential of judiciously applying microwave and ultrasound technologies for significant energy reduction and process enhancement, with a recommendation for further exploration of new parameters. This study emphasizes the importance of considering both drying kinetics and product quality in evaluating drying processes for fruits and vegetables, providing valuable insights for industrial applications.

Data udostępnienia online

24.01.2024

Strony (od-do)

994-1 - 994-14

DOI

10.3390/app14030994

URL

https://www.mdpi.com/2076-3417/14/3/994

Uwagi

Article number: 994

Typ licencji

CC BY (uznanie autorstwa)