Optimization of Potato Cube Drying in a Microwave-Assisted Pulsed Spouted Bed |
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| Authors: | Yi Lu Huihua Liu Arun S. Mujumdar Jincai Sun Dandan Zheng |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China;2. School of Health Sciences , University of Ballarat , Victoria , Australia;3. Department of Mechanical Engineering , National University of Singapore , Singapore , Singapore;4. Haitong Food Group Company , Zhejiang Cixi , China |
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| Abstract: | The drying homogeneity of the microwave–pulsed spouted bed drying (MPSBD) method was studied via preparing tubers granules by MPSBD under different predefined conditions. The effects of three parameters (microwave power, moisture content transition point, and loading) on the homogeneity of prepared tubers granules were studied. Based on response surface analysis results, it was concluded that the optimum conditions for tuber granules prepared by MPSBD method is 1.10 W/g microwave power, 80% moisture content transition point, and 90 g material loading. It was proven that the experimental result from the predicted optimal condition agreed with the model-predicted results, which evidenced the accuracy of the response surface analysis. Furthermore, the brighter color and higher rehydration capacity of samples prepared by MPSBD indicates that MPSBD is a promising method that can be applied in the food dehydration industry. |
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| Keywords: | Drying effect Homogeneity Microwave Potato Pulse Spouted bed |
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