| dc.contributor.author | Petković, Marko | |
| dc.contributor.author | Filipović, Vladimir | |
| dc.contributor.author | Lončar, Biljana | |
| dc.contributor.author | Filipović, Jelena | |
| dc.contributor.author | Miletić, Nemanja | |
| dc.contributor.author | Malešević, Zoranka | |
| dc.contributor.author | Jevremović, Darko | |
| dc.date.accessioned | 2023-07-14T09:42:34Z | |
| dc.date.available | 2023-07-14T09:42:34Z | |
| dc.date.issued | 2023-04-15 | |
| dc.identifier.uri | http://oa.fins.uns.ac.rs/handle/123456789/262 | |
| dc.description | According to the presented results, it can be concluded that a rapid water loss was observed during the initial stage of dehydration regardless of the drying method used. Both models showed high values of the coefficient of determination R2. Drying time was found to be directly dependent on the chosen dehydration method, with the MW power of 900 W for 9 s and the CD temperature for 12 s being the most effective. The dehydration process has a strong impact on energy consumption and was directly related to the duration of the drying process. The MD was less energetically demanding for the chokeberry dehydration, especially the model 2.30. The highest Deff values had the MD models with the highest microwave power range. A higher WHC characterized the chokeberries obtained by the MCD method compared to the MD method. At the same microwave energy, with prolonged effect, lower temperature, and shorter convective dehydration time, dried chokeberries will have maximum WHC and less shrinkage. MCD dried berries compared to MD berries were characterized by greater freshness, acidity, and astringency, all similar to fresh chokeberry, and affected the slightly increased crispness of dried chokeberry fruits regarding their texture. The study provides valuable information for developing new and efficient drying methods for chokeberries. | en_US |
| dc.description.abstract | Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10−9 ± 5.9815 × 10−11 m2 s−1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g−1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Foods | en_US |
| dc.subject | chokeberry | en_US |
| dc.subject | water holding capacity | en_US |
| dc.subject | thin-layer | en_US |
| dc.subject | semi-theoretical mathematical models; | en_US |
| dc.subject | drying kinetics | en_US |
| dc.subject | sensory evaluation | en_US |
| dc.title | A comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry | en_US |
| dc.type | Article | en_US |
