Kinetics of biodegradable film drying in microwave oven

Document Type : Research Article

Authors

1 Assistant Professor, Chemical Engineering Department, University of Mohaghegh Ardabili, Ardabil, Iran

2 MSC Student, Chemical Engineering Department, University of Mohaghegh Ardabili, Ardabil, Iran

Abstract

Drying is one of the conservation methods of food that reduces moisture through the simultaneous transfer of heat and mass. In this study, the drying kinetics of biodegradable film based on Carrageenan and using microwave was investigated as a new, fast and relatively inexpensive method and it was introduced as the most suitable mathematical model for describing drying kinetics. For this purpose, the prepared films were dried using microwave oven at 350, 500, 750 and 900 W. Also, 10 mathematical models were fitted to test data and their fitting quality was analyzed. The fitting quality of the proposed models was evaluated based on the parameters of the coefficient of explanation (R2), square mean square error (RMSE) of the square (χ2). Comparison between different models showed that the Midley model could be the most suitable model for estimating moisture variations and describing the film drying behavior. The highest effective moisture penetration coefficient was also obtained at a power of 900 watts of 41.7 × 10-4 and the lowest effective moisture penetration coefficient at 350 watts was found to be 2.78 -10.5 -5. The results showed that microwave power has an important effect on drying rate and drying time is decreased by increasing the dryer power. The initial drying rate at 900 watts 9.8 g/min and it was 4.3 g/min at 350 watts. The longest drying time was observed at 350 watts which lasted 425 minutes. Also, the drying time of films with this method was significantly reduced by 97% compared to the conventional method (at 25°C warm air).

Graphical Abstract

Kinetics of biodegradable film drying in microwave oven

Highlights

  • This research is the first report on the drying of carrageenan films by microwave.
  • The required time for drying of carrageenan films by microwave was reduced to about 20 minutes.
  • The Midilli''''s model was the best model for predicting of the drying behavior of carrageenan films by microwave.

Keywords

Main Subjects

References

[1] Mertens, B. (1992). Developments of nonthermal processes for food preservatio,. Food Technol., 46(5), 124-133.
[2] Nouri, A., Yaraki, M. T., Ghorbanpour, M., Agarwal, S., Gupta, V. K. (2018). Enhanced Antibacterial effect of chitosan film using Montmorillonite/CuO nanocomposite, Int. J. Biol. Macromol.. 109, 1219-1231.
[3]  Nouri, A., Yaraki, M. T., Ghorbanpour, M., Wang, S. (2010). Biodegradable κ-carrageenan/nanoclay nanocomposite films containing Rosmarinus officinalis L. extract for improved strength and antibacterial performance. Int. J. Biol. Macromol., 115,227-235.
[4] Adu, B. &  Otten, L. (1996). Effect of increasing hygroscopicity on the microwave heating of solid foods, J. Food Eng., 27(1), 35-44.
[5] Motevalli, A., Minaei, S., Soufi, M.D., Ghobadian, B.,  Khostaghava, M.H (2013). Investigaion of thermal utilization efficiency in different drying methods of Pomegranate Arils, Intl. J. Agron. Plant Prod., 4(8), 2046-2043.
[6] Schiffmann, R.F. (1992). Microwave processing in the US food industry: Dielectric and ohmic sterilization, Food Technol., 46(12), 50-52.
[7] Evin, D. (2011). Microwave drying and moisture diffusivity of white mulberry: experimental and mathematical modeling, J. Mech. Sci. Technol., 25(10), 2711-2718.
[8] Azadmard-Damirchi, S., Habibi-Nodeh, F., Hesari, J., Nemati, M.,  Achachlouei, B.F (2010). Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed, Food Chem., 121(4), 1211-1215.
[9] Cárdenas, G., Díaz, J., Meléndrez, M. F., & Cruzat, C. (2008). Physicochemical properties of edible films from chitosan composites obtained by microwave heating, Polym. Bull., 61(6), 737-748.
[10] Ertekin, C,  Yaldiz, O. (2004). Drying of eggplant and selection of a suitable thin layer drying model, J. Food Eng., 63(3), 349-359.
[11] Lopez, A., Iguaz, A., Esnoz, A.,  Virseda, P. (2000). Thin-layer drying behaviour of vegetable wastes from wholesale market, Drying Technol., 18(4-5), 995-1006.
[12] Demirhan, E.,  Özbek, B. (2011). Thin-layer drying characteristics and modeling of celery leaves undergoing microwave treatment, Chem. Engin. Commu. ,198(7), 957-975.
[13] İzli, N., Yıldız, G., Ünal, H., Işık, E.,  Uylaşer, V. (2014). Effect of different drying methods on drying characteristics, colour, total phenolic content &  antioxidant capacity of goldenberry (Physalis peruviana L.), Int. J. Food Sci. Technol. 49(1), 9-17.
[14] قادری, ع.؛ عباسی, س.؛ متولی، ع.؛ مینایی, س. (1390). انتخاب مدل ریاضی برای سینتیک خشک‌کردن میوه آلبالو در خشک‌کن مایکروویو-خلأ. مجله علوم تغذیه و صنایع غذایی ایران, جلد 16، شماره 2، ص 64-55.
[15] خفاجه، ح.؛ بناکار، ا.؛ زارعین، م.؛  خوش تقاضا، م. ه. (1393). بررسی سینتیک و انرژی مصرفی خشک‌کردن توت سفید در خشک کن مایکروویو.‎ مجله علوم و صنایع غذایی، جلد 11، ص 150-143.
[16] Özbek, B,  Dadali, G. (2007). Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. J. Food Eng., 83(4), 541-549.
[17] Krulis, M., Kühnert, S., Leiker, M.,  Rohm, H. (2005). Influence of energy input &  initial moisture on physical properties of microwave-vacuum dried strawberries, Eur. Food Res. Technol., 221(6), 803-808.
Innovative Food Technologies
Volume 6, Issue 1
November 2018
Pages 1-8

Files

History

  • Receive Date: 03 January 2018
  • Revise Date: 14 February 2018
  • Accept Date: 05 March 2018

Share

How to cite

Statistics