Abstract
Microwave intermittent drying kinetics of banana slices were investigated under different power levels (250, 400, 550 and 700W), sample thickness (3, 6, 9 and 12mm), heating time (11, 14, 17 and 20s) and intermittent time (50, 60, 70 and 80s) during each cycle. Results indicated that all the four factors had significant influence on the drying kinetics, whereas microwave power gave the most significant effect, followed by heating/intermittent time and sample thickness. Drying rate curves illustrated that the drying process of banana slices contained the increasing rate period. Moisture effective diffusivity was advanced with the growth of power level, thickness and heating time. The whole drying time was added with the increase of the intermittent time. When the drying parameters of banana slices changed under the conditions, the moisture effective diffusion coefficient varied from 2.1010 -10 to 7.8310 -9 m 2 s -1 .
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Claims 8
Claim · model-written summary
Power, thickness, heating time and intermittent time significantly affected banana drying kinetics.
Not reportedDirection
Verbatim
e0“all the four factors had significant influence on the drying kinetics”
t0“Microwave intermittent drying enhances drying kinetics of banana slices”
Claim · model-written summary
Microwave power had the greatest effect on drying kinetics, followed by timing and thickness.
Verbatim
e0“microwave power gave the most significant effect, followed by heating/intermittent time and sample thickness.”
t0“Microwave intermittent drying enhances drying kinetics of banana slices”
Claim · model-written summary
Banana slice drying included an increasing rate period.
Verbatim
e0“the drying process of banana slices contained the increasing rate period.”
Claim · model-written summary
Moisture diffusivity increased with microwave power.
Verbatim
e0“Moisture effective diffusivity was advanced with the growth of power level, thickness and heating time.”
t0“Microwave intermittent drying enhances drying kinetics of banana slices”
Claim · model-written summary
Moisture diffusivity increased with slice thickness.
Verbatim
e0“Moisture effective diffusivity was advanced with the growth of power level, thickness and heating time.”
t0“Microwave intermittent drying enhances drying kinetics of banana slices”
Claim · model-written summary
Moisture diffusivity increased with heating time.
Verbatim
e0“Moisture effective diffusivity was advanced with the growth of power level, thickness and heating time.”
t0“Microwave intermittent drying enhances drying kinetics of banana slices”
Claim · model-written summary
Total drying time increased with intermittent time.
Verbatim
e0“The whole drying time was added with the increase of the intermittent time.”
t0“Microwave intermittent drying enhances drying kinetics of banana slices”
Claim · model-written summary
The banana moisture diffusion coefficient varied across the tested settings.
Verbatim
e0“moisture effective diffusion coefficient varied from 2.1010 -10 to 7.8310 -9 m 2 s -1”
t0“Microwave intermittent drying enhances drying kinetics of banana slices”