Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product

Authors

  • Sándor Ferenczi
    Affiliation
    Központi Környezet- és Élelmiszer-tudományi Kutatóintézet (Central Environmental and Food Science Research Institute), BME Oláh György Doktori Iskola
  • Bálint Czukor
    Affiliation
    Központi Környezet- és Élelmiszer-tudományi Kutatóintézet (Central Environmental and Food Science Research Institute)
  • Zsuzsanna Cserhalmi
    Affiliation
    Központi Környezet- és Élelmiszer-tudományi Kutatóintézet (Central Environmental and Food Science Research Institute)
https://doi.org/10.3311/PPch.7082

Abstract

In this study, combined microwave vacuum drying (MVD) with hot-air drying was evaluated, and then compared with hot-air drying and freeze drying, by the quality of the created product. The aim was to show that MVD is a strong quality competitor with the conventional hot-air drying and the widely used, but expensive freeze drying. For raw material, Jonathan apple was used. The combined microwave vacuum drying consists of two steps, the hot-air pre-drying, and then the microwave vacuum drying. The MVD was made with a unique batch drying system.

Chemical, (total phenolic compounds, free radical-scavenging activity, aromatic content) physical (hardness) and consumer-related (organoleptic, and microbiological) properties were measured as quality parameters.

The results show that quality of the product made by MVD combined with hot-air pre-drying is higher than hot-air dried ones. By most of the measured quality parameters, microwave vacuum drying also provided higher quality product than freeze drying.

Keywords:

Microwave vacuum drying, hot-air drying, freeze drying, drying, apple

Citation data from Crossref and Scopus

Published Online

2014-07-30

How to Cite

Ferenczi, S., Czukor, B., Cserhalmi, Z. “Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product”, Periodica Polytechnica Chemical Engineering, 58(2), pp. 111–116, 2014. https://doi.org/10.3311/PPch.7082

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Articles