Fixed and incremental levels of microwave power application on drying grapes under vacuum

• Published in: Journal of food science Vol. 70; no. 5; pp. E344 - E349
• Main Authors: Clary, C.D, Wang, S, Petrucci, V.E
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.06.2005; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; drying characteristics; drying quality; duration; Energy; evaporation; Experiments; Food engineering; Food industries; Food preservation; Food science; fruit quality; Fruits; Fundamental and applied biological sciences. Psychology; General aspects; heating characteristics; mathematical models; microwave radiation; microwave treatment; Microwaves; raisin grapes; raisins; specific energy; temperature; vacuum drying; Vacuum technology; water content; Under vacuum; Fruit; specific energy; Vacuum drying; Microwave; Dehydration; Energy; fruits; Grape; Application; Power; grapes; microwave vacuum dehydration
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2005.tb09975.x

Microwave vacuum drying has been investigated as promising potential for high-quality dried fruits. In this study, a batch microwave vacuum dryer was used to understand the effect of levels of microwave power on the drying characteristics and moisture content of grapes. Thompson seedless grapes were treated 1st for 30, 60, and 90 min at fixed levels of 500, 750, 1000, 1250, and 1500 W at a reduced pressure of 2.7 kPa and then treated by 3 staged microwave power levels: a higher level of power during the initial stages of dehydration and 2 subsequently lower levels of power applied as the moisture content decreased. A typical temperature profile was found during the drying process, linearly increasing at the start of drying, followed by a nearly constant value during the drying period while water was evaporating. The total specific energy estimated by the energy balance model was 0.97 to 1.01 W-h/g of fresh grapes and agreed well with the experimental specific energy of 0.85 to 0.90 W-h/g for the fixed power tests. The multiple regression results showed that the specific energy was the most influential parameter on the final moisture content of grapes both in fixed and incremental power levels. Further research is needed to further improve the process with high efficiency and good product quality using product temperature as a control measure.