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Title: Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy
Authors: Talens, Clara; Castro-Giraldez, Marta; Fito, Pedro J.
Citation: LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 66, 622-628
Abstract: Monitoring moisture and water activity during drying is crucial for process optimization, avoiding inadequate uses of energy. The main objective of this work was to study the dielectric properties of orange peel during hot air drying at 55 degrees C (HAD) and microwave power coupled with hot air drying at different power intensities (2 W/g, 4 W/g and 6 W/g). At 5, 15, 40, 60 and 120 min mass, a(w), moisture, and permittivity were measured in fresh and dried samples. Results allowed developing a dielectric isotherm technique by adapting the GAB model to predict a(w) in dried orange peel by using epsilon' (20 GHz). The physical meaning of the dielectric isotherm parameters (epsilon(0)' and C-d) was studied. The value of epsilon(0)' at 20 GHz (gamma-dispersion) represents the induction effect of the minimum quantity of adsorbed water or the monomolecular moisture layer. The parameter C-d is related with isosteric heat, as well as the C parameter of the GAB model. The application of MW power produced an increase of isosteric heat or adsorption energy of the monomolecular layer, improving surface tension of samples and thus the hygroscopicity, explaining the reduction of the epsilon(0)' independently of the quantity of the water molecules adsorbed. (C) 2015 Elsevier Ltd. All rights reserved.
Keywords: Permittivity; GAB model; Isotherms; Orange peel; Hot air microwave drying; MEAT; WATER; PRODUCTS
Issue Date: 2016
Type: Article
Language: English
DOI: 10.1016/j.lwt.2015.11.015
ISSN: 0023-6438
E-ISSN: 1096-1127
Funder: Basque Government
Universidad Politecnica de Valencia \[PAID-10-14]
Spanish Ministerio de Ciencia e Innovacion \[AGL2011-30096]
Appears in Publication types:Artículos científicos

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