LAPSE:2023.35057
Published Article
LAPSE:2023.35057
Hawthorn Drying: An Exploration of Ultrasound Treatment and Microwave−Hot Air Drying
Mohammad Kaveh, Małgorzata Nowacka, Esmail Khalife, Kamal Imanian, Yousef Abbaspour-Gilandeh, Maryam Sabouri, Safoura Zadhossein
April 28, 2023
Drying is one of the methods used for preserving fruits and vegetables. However, due to the lengthy process and elevated temperature of convective drying, other pretreatment and drying methods are studied to shorten the drying time and obtain high-quality products. This study aimed to examine the effect of ultrasonic (US) pretreatment and microwave−hot air drying (MW−HA) on the drying time, specific energy (SEC), qualitative properties (e.g., color, shrinkage, and rehydration ratio), and bioactive compound properties (e.g., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Experiments were performed using ultrasound pretreatment and a microwave dryer (microwave power: 180, 360, and 540 W) at air temperatures of 40, 55, and 70 °C. Drying of hawthorn lasts from 35 min for the ultrasound-treated sample (dried at 540 W and 70 °C) to 180 min (dried at 180 W and 40 °C without US treatment). The lowest amount of SEC (24.11 MJ/kg) was obtained using the US−MW−HA air drying method (dried at 540 W and 70 °C). The lowest values in total color change (13.37) and shrinkage (22.47%) were recorded for the sample dried with a MW power of 360 W and air temperature at 55 °C with US pretreatment prior to drying. Generally, the use of US and MW−HA air drying reduces the antioxidant activity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AA (28.01%), TPC (69.44 mg GAE/g d.m.), and TFC (64.38 mg QE/g) obtained at 360 W and 55 °C with US pretreatment for hawthorn fruit dried.
Keywords
drying characteristics, hawthorn fruit, microwave drying, specific energy, ultrasound treatment
Suggested Citation
Kaveh M, Nowacka M, Khalife E, Imanian K, Abbaspour-Gilandeh Y, Sabouri M, Zadhossein S. Hawthorn Drying: An Exploration of Ultrasound Treatment and Microwave−Hot Air Drying. (2023). LAPSE:2023.35057
Author Affiliations
Kaveh M: Department of Petroleum Engineering, College of Engineering, Knowledge University, Erbil 44001, Iraq [ORCID]
Nowacka M: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland [ORCID]
Khalife E: Department of Civil Engineering, Cihan University-Erbil, Kurdistan Region, Erbil 44001, Iraq
Imanian K: Agricultural Engineering Research Department, West Azarbaijan Agricultural and Natural Resources Research and Education Center, Urmia 57169-63963, Iran
Abbaspour-Gilandeh Y: Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11376, Iran [ORCID]
Sabouri M: Scientific Research Center, Erbil Polytechnic University, Erbil 44001, Iraq
Zadhossein S: Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11376, Iran
Journal Name
Processes
Volume
11
Issue
4
First Page
978
Year
2023
Publication Date
2023-03-23
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr11040978, Publication Type: Journal Article
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LAPSE:2023.35057
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doi:10.3390/pr11040978
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Apr 28, 2023
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