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Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer
Hamza Bozkir,Ahsen Rayman Ergun,Yeliz Tekgul,Taner Baysal 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
The effects of ultrasound pretreatment (US)before hot air drying (HAD) and microwave drying(MWD) of garlic slices were investigated. For this aimultrasonic bath at 30 C for 30 min (35 kHz), microwaveoven at 540 W power and tray dryer at 60 C and with1.0 m/s air flow rate were used to reach the final moisturecontent of 5%. Drying rate increased in the US ? HADand the US ? MWD groups by 19.30% and 13.82%respectively in comparison with control groups. Theeffective moisture diffusivity (Deff) of garlic slices werecalculated from Fick’s diffusion model for the HAD,US ? HAD, MWD and the US ? MWD groups as1.420 9 10-10, 1.826 9 10-10, 1.177 9 10-8,1.363 9 10-8 m2/s respectively. The rehydration ratesincreased, and bulk densities were decreased in the US ?HAD and the US ? MWD compared to the control groups. The color values were significantly affected after ultrasoundpretreatment. Redness, and yellowness increasedmost in the US ? HAD group.