Effects of Microwave-Assisted Hot Air Drying and Conventional Hot Air Drying on the Drying Kinetics, Color, Rehydration, and Volatiles of Moringa oleifera

• Published in: Drying technology Vol. 29; no. 12; pp. 1452 - 1458
• Main Authors: Dev, S. R. S., Geetha, P., Orsat, V., Gariépy, Y., Raghavan, G. S. V.
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis Group 15.09.2011; Taylor & Francis Ltd
• Subjects: Bioactive molecules; Drying agents; Food preservation; Microwave-assisted drying; Moisture content; Moringa oleifera; Seeds
• ISSN: 0737-3937; 1532-2300
• DOI: 10.1080/07373937.2011.587926

In this study, the fresh Moringa oleifera pods (Drumsticks) were dehydrated by microwave-assisted hot air drying (MAHD) and conventional hot air drying methods. The samples were dried at three different temperatures, viz. 50, 60, and 70°C, with and without the application of microwaves. Microwave power density of 1 W/g was used for the MAHD. The final moisture content was targeted as 13% wb. The drying curves and drying rate curves were plotted and compared. The kinetics of drying obtained experimentally were correlated with the Page equation. The constants K and N of the Page equation were determined to predict the drying kinetics for varying conditions. The quality attributes, namely, color, rehydration ratio, and volatile compounds, were analyzed and compared with that of the fresh Moringa pods. The volatile compounds were analyzed using z-Nose (an electronic nose; Electronic Sensor Technology, Newbury Park, CA) and bioactive molecules were analyzed using gas chromatography-mass spectrometry. The results showed that the MAHD method had significantly (P < 0.05) reduced the loss of volatiles during drying. Also, MAHD preserved most of the bioactive molecules when compared to the conventional hot air drying method. The samples dried at 50°C using MAHD were the best in terms of all of the quality attributes tested in this study. Also, the results established that the z-Nose can be used as a quick and inexpensive means to assess the effect of different process parameters on the aromatic quality of the product and quantitatively classify quality based on aroma.