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. 2023 Apr 15;12(8):1651.
doi: 10.3390/foods12081651.

A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry

Marko Petković  1 , Vladimir Filipović  2 , Biljana Lončar  2 , Jelena Filipović  3 , Nemanja Miletić  1 , Zoranka Malešević  4 , Darko Jevremović  5
Affiliations

A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry

Marko Petković et al. Foods. .

Abstract

Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.

Keywords: chokeberry; drying kinetics; semi-theoretical mathematical models; sensory evaluation; thin-layer; water holding capacity.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Effects of dehydration method (MD, MCD) on MR.
Figure 2
Figure 2
Effects of dehydration method (MD, MCD) on DR.
Figure 3
Figure 3
WHC in chokeberry obtained by two methods: MD and MCD. a–d Different letters in the superscript in Figure 3 indicate a statistically significant difference between values at a significance level of p < 0.05 the post hoc Tukey HSD test).
Figure 4
Figure 4
Sensory evaluation of dehydrated and dehydrated/rehydrated chokeberries.
Figure 5
Figure 5
Color correlation diagram between the parameters of the independent variables and the responses of dehydration method.
Figure 6
Figure 6
PCA of independent variables and responses the WHC, Deff, t, E, CO2, and sensory properties. The red lines are the original variables in the space of the first and second components.
See this image and copyright information in PMC

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