Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice

Tayyaba Alvi; Muhammad Kashif Iqbal Khan; Abid Aslam Maan; Akmal Nazir; Muhammad Haseeb Ahmad; Muhammad Issa Khan; Muhammad Sharif; Azmat Ullah Khan; Muhammad Inam Afzal; Muhammad Umer; Shabbar Abbas; Shahnah Qureshi

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2019.1303

Published Article

LAPSE:2019.1303

Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice

Tayyaba Alvi, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Akmal Nazir, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Sharif, Azmat Ullah Khan, Muhammad Inam Afzal, Muhammad Umer, Shabbar Abbas, Shahnah Qureshi

December 10, 2019

Sugarcane juice is a perishable food with a good nutritional profile. Thus, there is a need to increase its shelf life by reducing water content which facilitates storage and transportation. In this study, process conditions were optimized to concentrate the sugarcane juice at various microwave powers (30, 50, 80, 100 W). A central composite design was applied to optimize the process conditions (power and time). The overall evaporation time depends on microwave powers; increase in power reduced the processing time. The results showed that at 100 W sugarcane juice was concentrated to 75° brix for 15 min which reduced the energy consumption to 1.3 times compared to other powers. Moreover, microwave processing better retained the sensory properties of concentrate and preserved its antioxidant activity. Thus, 100 W was most energy efficient in concentrating sugarcane juice. In general, microwave processing reduced the processing time and cost making it a sustainable approach to concentrate juices.

Record ID

LAPSE:2019.1303

Keywords

brix, dehydration, kinetics, microwave, Modelling, Renewable and Sustainable Energy, sugarcane

Subject

Reaction Engineering

Suggested Citation

Alvi T, Khan MKI, Maan AA, Nazir A, Ahmad MH, Khan MI, Sharif M, Khan AU, Afzal MI, Umer M, Abbas S, Qureshi S. Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice. (2019). LAPSE:2019.1303

Author Affiliations

Alvi T: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Punjab, Pakistan [ORCID]
Khan MKI: Department of Food Engineering, University of Agriculture, Faisalabad 38000, Punjab, Pakistan [ORCID]
Maan AA: Department of Food Engineering, University of Agriculture, Faisalabad 38000, Punjab, Pakistan
Nazir A: Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, UAE
Ahmad MH: Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad 38000, Punjab, Pakistan [ORCID]
Khan MI: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Punjab, Pakistan [ORCID]
Sharif M: Institute of Animal and Dairy Sciences, University of Agriculture, Faisalabad 38000, Punjab, Pakistan
Khan AU: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore 54000, Punjab, Pakistan
Afzal MI: Department of Biosciences, COMSATS University, Islamabad, Park Road, Tarlai Kalan, Islamabad 45550, Pakistan
Umer M: Department of Biosciences, COMSATS University, Islamabad, Park Road, Tarlai Kalan, Islamabad 45550, Pakistan
Abbas S: Department of Biosciences, COMSATS University, Islamabad, Park Road, Tarlai Kalan, Islamabad 45550, Pakistan
Qureshi S: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Punjab, Pakistan

Journal Name

Processes

Volume

7

Issue

10

Article Number

E712

Year

2019

Publication Date

2019-10-08