NDLI: Optimization of microwave-vacuum drying of pomegranate arils

Content Provider	Springer Nature Link
Author	Dak, Manish Jain, M. K. Jat, S. L.
Copyright Year	2014
Abstract	Pomegranate arils (Punica granatum L.) were dried in a microwave-vacuum drier up to a final moisture content of around 5–6 % (d.b.). The effect of microwave power level (25–95 W), vacuum pressure (25–195 mm Hg) and sample mass (65–235 g) on drying efficiency and some quality attributes (color, texture, rehydration ratio and sensory score) of dried pomegranate arils were analyzed by means of response surface methodology. A rotatable central composite design was used to develop models for the responses. Analysis of variance showed that a second order polynomial model predicted well the experimented data. All three process parameters microwave power, vacuum pressure and sample mass strongly affected quality attributes of dried pomegranate arils and drying efficiency. A lower vacuum pressure during drying resulted in better quality products. Optimum drying conditions of microwave power level of 80 W, vacuum pressure of 60 mm Hg and sample mass of 193.7 g were established for microwave-vacuum drying of pomegranate arils. Separate validation experiment was conducted at the derived optimum conditions to verify the predictions and adequacy of the models.
Starting Page	398
Ending Page	411
Page Count	14
File Format	PDF
ISSN	21934126
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume Number	8
Issue Number	4
e-ISSN	21934134
Language	English
Publisher	Springer US
Publisher Date	2014-09-05
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Pomegranate arils Microwave-vacuum drying Drying efficiency Quality attributes Response surface methodology Optimization Food Science Chemistry/Food Science Engineering
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Safety, Risk, Reliability and Quality Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Moisture-dependent physical properties of dried pomegranate arils

Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology

Drying of shiitake mushrooms in a vacuum dryer and optimization of the process by response surface methodology (RSM)

Applications of Response Surface Methodology in the Food Industry Processes

Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate (Punica granatum L.) Arils and Rind

Optimization of nutritionally enriched mango bar using response surface methodology

Prediction of Drying Characteristics of Pomegranate Arils

Optimization of Dehydration of Lactobacillus salivarius Using Radiant Energy Vacuum

Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology

Optimization of microwave-vacuum drying of pomegranate arils

Similar Documents

Moisture-dependent physical properties of dried pomegranate arils

Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology

Drying of shiitake mushrooms in a vacuum dryer and optimization of the process by response surface methodology (RSM)

Applications of Response Surface Methodology in the Food Industry Processes

Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate (Punica granatum L.) Arils and Rind

Optimization of nutritionally enriched mango bar using response surface methodology

Prediction of Drying Characteristics of Pomegranate Arils

Optimization of Dehydration of Lactobacillus salivarius Using Radiant Energy Vacuum

Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology

Optimization of microwave-vacuum drying of pomegranate arils