Abstract
Abstract Microwave energy is based on creating heat in the structure by creating vibrations in the moisture in the product used. In drying processes, drying kinetics, energy consumption, quality, and so on features are evaluated based on the temperature equivalent of the heat created by the heat source in the product. For this reason, the temperature value formed in the product in microwave drying processes is important. In this study, the effects of microwave drying powers (180, 540, 720, and 900 W) on the surface temperature profile, drying kinetics, thermophysical properties, and color values of peach slices were investigated. For drying processes performed at 180, 540, 720, and 900 W microwave powers, the surface temperatures of peach slices were 34.5–83.40, 49.60–89.60, 55.90–94.06, and 68.20–145.20°C, respectively. Effective diffusion values varied between 1.01 × 10 −7 and 2.12 × 10 −7 , and the activation energy value was measured as 20.73 kJ/mol. Specific heat values varied between 871.62 and 838.21 J/kg K, density values varied between 839.41 and 697.93 kg/m 3 , thermal diffusivity values varied between 5.69 × 10 −7 and 2.344 × 10 −7 m 2 /s and thermal conductance values ranged between 0.44 and 0.08 W/m K. As compared to the fresh fruits, the best color values of dried material were achieved at 720 W microwave power. It is recommended to determine the microwave drying power value well and to determine the drying kinetic properties of each agricultural product specifically for the product.
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Claims 12
Claim · model-written summary
Peach slice surface temperatures ranged from 34.5 to 83.40°C at 180 W.
- Taxon
- peach
Prunus persicae1 - Treatment
- 180e1
- Outcome
- surface temperaturese1
- Value
- 34.5–83.40e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“at 180, 540, 720, and 900 W microwave powers, the surface temperatures of peach slices were 34.5–83.40, 49.60–89.60, 55.90–94.06, and 68.20–145.20°C, respectively”
Claim · model-written summary
Peach slice surface temperatures ranged from 49.60 to 89.60°C at 540 W.
- Taxon
- peachPrunus persicae1
- Treatment
- 540e1
- Outcome
- surface temperaturese1
- Value
- 49.60–89.60e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“at 180, 540, 720, and 900 W microwave powers, the surface temperatures of peach slices were 34.5–83.40, 49.60–89.60, 55.90–94.06, and 68.20–145.20°C, respectively”
Claim · model-written summary
Peach slice surface temperatures ranged from 55.90 to 94.06°C at 720 W.
- Taxon
- peachPrunus persicae1
- Treatment
- 720e1
- Outcome
- surface temperaturese1
- Value
- 55.90–94.06e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“at 180, 540, 720, and 900 W microwave powers, the surface temperatures of peach slices were 34.5–83.40, 49.60–89.60, 55.90–94.06, and 68.20–145.20°C, respectively”
Claim · model-written summary
Peach slice surface temperatures ranged from 68.20 to 145.20°C at 900 W.
- Taxon
- peachPrunus persicae1
- Treatment
- 900 We1
- Outcome
- surface temperaturese1
- Value
- 68.20–145.20°Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“at 180, 540, 720, and 900 W microwave powers, the surface temperatures of peach slices were 34.5–83.40, 49.60–89.60, 55.90–94.06, and 68.20–145.20°C, respectively”
Claim · model-written summary
Effective diffusion values ranged from 1.01 × 10 −7 to 2.12 × 10 −7.
- Taxon
- peachPrunus persicae0
- Outcome
- Effective diffusion valuese1
- Direction
- varied betweene1
- Value
- 1.01 × 10 −7 and 2.12 × 10 −7e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface temperatures of peach slices”
e1“Effective diffusion values varied between 1.01 × 10 −7 and 2.12 × 10 −7”
Claim · model-written summary
The activation energy was 20.73 kJ/mol.
- Taxon
- peachPrunus persicae0
- Outcome
- activation energy valuee1
- Value
- 20.73 kJ/mole1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface temperatures of peach slices”
e1“the activation energy value was measured as 20.73 kJ/mol”
Claim · model-written summary
Specific heat values ranged from 871.62 to 838.21 J/kg K.
- Taxon
- peachPrunus persicae0
- Outcome
- Specific heat valuese1
- Direction
- varied betweene1
- Value
- 871.62 and 838.21 J/kg Ke1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface temperatures of peach slices”
e1“Specific heat values varied between 871.62 and 838.21 J/kg K”
Claim · model-written summary
Density values ranged from 839.41 to 697.93 kg/m 3.
- Taxon
- peachPrunus persicae0
- Outcome
- density valuese1
- Direction
- varied betweene1
- Value
- 839.41 and 697.93 kg/m 3e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface temperatures of peach slices”
e1“density values varied between 839.41 and 697.93 kg/m 3”
Claim · model-written summary
Thermal diffusivity values ranged from 5.69 × 10 −7 to 2.344 × 10 −7 m 2 /s.
- Taxon
- peachPrunus persicae0
- Outcome
- thermal diffusivity valuese1
- Direction
- varied betweene1
- Value
- 5.69 × 10 −7 and 2.344 × 10 −7 m 2 /se1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface temperatures of peach slices”
e1“thermal diffusivity values varied between 5.69 × 10 −7 and 2.344 × 10 −7 m 2 /s”
Claim · model-written summary
Thermal conductance values ranged from 0.44 to 0.08 W/m K.
- Taxon
- peachPrunus persicae0
- Outcome
- thermal conductance valuese1
- Direction
- ranged betweene1
- Value
- 0.44 and 0.08 W/m Ke1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface temperatures of peach slices”
e1“thermal conductance values ranged between 0.44 and 0.08 W/m K”
Claim · model-written summary
Drying at 720 W achieved the best colour values compared with fresh fruit.
- Taxon
- peachPrunus persicae0
- Treatment
- 720 W microwave powere1
- Outcome
- color valuese1
- Direction
- beste1
- Comparator
- the fresh fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface temperatures of peach slices”
e1“As compared to the fresh fruits, the best color values of dried material were achieved at 720 W microwave power”
Claim · model-written summary
The authors recommend selecting microwave drying power and product-specific drying kinetics.
- Taxon
- peachPrunus persicae0
- Outcome
- determine the microwave drying power value well and to determine the drying kinetic properties of each agricultural product specifically for the producte1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface temperatures of peach slices”
e1“It is recommended to determine the microwave drying power value well and to determine the drying kinetic properties of each agricultural product specifically for the product”
The same questions in other papers
processing · quality: postharvest · Prunus persica (peach)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.