Microwave-drying kinetics of lemon (Citrus limon) determining some quality attributes of dried product

Microwave-drying kinetics of lemon

Authors

  • Sara E. N. Radwan Agricultural Engineering Department, Faculty of Agriculture, Zagazig University, Egypt
  • Mona M. Hassan Prof. Agricultural Engineering Department, Faculty of Agriculture, Zagazig University, Egypt
  • Taghreed H. Ahmed Lecturer Agricultural Engineering Department, Faculty of Agriculture, Zagazig University, Egypt.

Abstract

Drying kinetics of lemon fruits undergoing microwave-drying was investigated, furthermore, mathematical drying models were statistically analyzed to simulate drying kinetics fitted to the obtained experimental moisture ratio results. The investigation was conducted under three levels of microwave power of 550, 770 and 1100W. The variations in lemon moisture content (M.C.) were recorded versus time until reaching to 14.28, 12.99 and 11.73% d.b. and 14.15, 11.60 and 12.86% d.b. for whole fruit without and with 1%NaOH pretreatment, respectively, at previously power levels, respectively. Meanwhile, for slices, the M.C. (at the same previously power levels, respectively) reached (12.86, 14.15 and 15.47% d.b.), (16.82, 12.86, and 14.15% d.b.) and (12.86, 14.15, and 15.47 % d.b.) for thicknesses of 4, 5 and 6mm, respectively. The whole lemon fruit with preated-1%NaOH recorded highest percentages of: total crude fats (1.782%), total soluble sugar (6.88%), citric acid (6.62%) and ascorbic acid (46.05 mg/100g) compared to other treatments.

Published

2022-08-31

Issue

Section

VI-Postharvest Technology and Process Engineering