Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices
In the present research, response parameters such as specific energy consumption (SEC), thermal efficiency (TE), energy efficiency (EF), drying time (DT), greenhouse gas (GHG) emission (such as CO2 and NOx), and quality features (color variation and shrinkage) were modeled by response surface method...
| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Springer Nature
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.11939/8744 https://www.nature.com/articles/s41598-023-43358-6 |
| _version_ | 1855032846568128512 |
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| author | Taghinezhad, Ebrahim Kaveh, Mohammad Szumny, Antoni Figiel, Adam Blasco, José |
| author_browse | Blasco, José Figiel, Adam Kaveh, Mohammad Szumny, Antoni Taghinezhad, Ebrahim |
| author_facet | Taghinezhad, Ebrahim Kaveh, Mohammad Szumny, Antoni Figiel, Adam Blasco, José |
| author_sort | Taghinezhad, Ebrahim |
| collection | ReDivia |
| description | In the present research, response parameters such as specific energy consumption (SEC), thermal efficiency (TE), energy efficiency (EF), drying time (DT), greenhouse gas (GHG) emission (such as CO2 and NOx), and quality features (color variation and shrinkage) were modeled by response surface methodology (RSM) for apple slices dried in a microwave dryer under ultrasonication (30 ℃-10 min) and blanching (80 °C-2 min) pretreatments. Also, RSM was applied to optimize two independent parameters including microwave power and sample thickness in the levels 100, 200, and 300 W and 2, 4, and 6 mm, respectively. The results indicated the significant influence (P < 0.01) of the independent parameters on the response parameters. The vales of SEC, DT, GHG emission, shrinkage, and color difference were linearly decreased with the declining sample thickness and increasing microwave power, while the energy and thermal efficiencies were increased by a quadratic equation. The use of ultrasonication and blanching pretreatments decreased the SEC, GHG emissions, and DT; while improving the quality of the samples as compared to the non-treated slices. The optimization results showed the optimal drying times (31.55, 82.19, and 50.55 min), SEC (3.42, 10.07, and 4.37 MJ/kg), CO2 with natural gas (1539.75, 1518.75, and 4585 g), CO2 with gas oil (3662.53, 2099.25, 2721.25 g), NOx with natural gas (10.094, 9.956, and 12.906 g), and NOx with gas oil (12.934, 12.758, and 16.538 g) at a microwave power of 300 W and sample thickness of 2 mm with desirability of 0.921, 0.935, and 0.916 for control samples, ultrasonicated, and blanched, respectively. |
| format | article |
| id | ReDivia8744 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Springer Nature |
| publisherStr | Springer Nature |
| record_format | dspace |
| spelling | ReDivia87442025-04-25T14:49:25Z Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices Taghinezhad, Ebrahim Kaveh, Mohammad Szumny, Antoni Figiel, Adam Blasco, José Devices for energy harvesting Apple slices Q01 Food science and technology Q02 Food processing and preservation U10 Mathematical and statistical methods Climate change statistics Artificial drying In the present research, response parameters such as specific energy consumption (SEC), thermal efficiency (TE), energy efficiency (EF), drying time (DT), greenhouse gas (GHG) emission (such as CO2 and NOx), and quality features (color variation and shrinkage) were modeled by response surface methodology (RSM) for apple slices dried in a microwave dryer under ultrasonication (30 ℃-10 min) and blanching (80 °C-2 min) pretreatments. Also, RSM was applied to optimize two independent parameters including microwave power and sample thickness in the levels 100, 200, and 300 W and 2, 4, and 6 mm, respectively. The results indicated the significant influence (P < 0.01) of the independent parameters on the response parameters. The vales of SEC, DT, GHG emission, shrinkage, and color difference were linearly decreased with the declining sample thickness and increasing microwave power, while the energy and thermal efficiencies were increased by a quadratic equation. The use of ultrasonication and blanching pretreatments decreased the SEC, GHG emissions, and DT; while improving the quality of the samples as compared to the non-treated slices. The optimization results showed the optimal drying times (31.55, 82.19, and 50.55 min), SEC (3.42, 10.07, and 4.37 MJ/kg), CO2 with natural gas (1539.75, 1518.75, and 4585 g), CO2 with gas oil (3662.53, 2099.25, 2721.25 g), NOx with natural gas (10.094, 9.956, and 12.906 g), and NOx with gas oil (12.934, 12.758, and 16.538 g) at a microwave power of 300 W and sample thickness of 2 mm with desirability of 0.921, 0.935, and 0.916 for control samples, ultrasonicated, and blanched, respectively. 2023-11-21T08:54:04Z 2023-11-21T08:54:04Z 2023 article publishedVersion Taghinezhad, E., Kaveh, M., Szumny, A., Figiel, A. & Blasco, J. (2023). Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices. Scientific Reports, 13(1), 16152. 2045-2322 (online ISSN) https://hdl.handle.net/20.500.11939/8744 10.1038/s41598-023-43358-6 https://www.nature.com/articles/s41598-023-43358-6 en This research was funded by the office of vice chancellor for research at Mohaghegh Ardabili University (by a research project with Number: 1400.d.9.8779 and date 2021.07.24), and also this project was financed by the NAWA—Polish National Agency for Academic Exchange under the Ulam NAWA Program (Project No. BPN/ ULM/2021/1/00231) at Wroclaw University of Environmental and Life Science (UPWr) in Poland. Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess Springer Nature electronico |
| spellingShingle | Devices for energy harvesting Apple slices Q01 Food science and technology Q02 Food processing and preservation U10 Mathematical and statistical methods Climate change statistics Artificial drying Taghinezhad, Ebrahim Kaveh, Mohammad Szumny, Antoni Figiel, Adam Blasco, José Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices |
| title | Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices |
| title_full | Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices |
| title_fullStr | Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices |
| title_full_unstemmed | Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices |
| title_short | Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices |
| title_sort | qualitative energy and environmental aspects of microwave drying of pre treated apple slices |
| topic | Devices for energy harvesting Apple slices Q01 Food science and technology Q02 Food processing and preservation U10 Mathematical and statistical methods Climate change statistics Artificial drying |
| url | https://hdl.handle.net/20.500.11939/8744 https://www.nature.com/articles/s41598-023-43358-6 |
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