Abstract
In this study, the effects of microwave power, vacuum degree and load weight on the moisture content of seedless white grapes (Vitis vinifera L.) during microwave vacuum drying were investigated. The result found that during microwave vacuum drying, the effective moisture diffusivity (Deff) of seedless white grapes ranged between 1.0232 × 10−9 and 4.6354 × 10−9 m2/s. The Deff values increased with the increase in the microwave power and the decrease in the load weight, the vacuum degree played a relatively minor role. The kinetics of moisture ratio and drying time were established, with the drying process following the Page model, as reflected by the fitting between model-predicted and measured data. The Page model was demonstrated to precisely describe and predict the moisture content variation in seedless white grapes during microwave vacuum drying.
Highlights
Seedless white grapes (Vitis vinifera L.) have been identified to be the most suitable variety of grapes for making raisins because of their characteristics such as full fruit size, special taste, rapid growth, ability to form large clusters, high sweetness, and seedlessness (Wang et al, 2017)
The drying of seedless white grapes under varying values of microwave power consists of the acceleration and deceleration stages (Figure 1B)
The Page model, was found suitable to describe the microwave vacuum drying of seedless white grapes within the experimental range
Summary
Seedless white grapes (Vitis vinifera L.) have been identified to be the most suitable variety of grapes for making raisins because of their characteristics such as full fruit size, special taste, rapid growth, ability to form large clusters, high sweetness, and seedlessness (Wang et al, 2017). The methods involve incorporating techniques such as pressure, ultrasound, vacuum, microwave (Peña-Gonzalez et al, 2019; Shabbir et al, 2019), freeze and microwave (Li et al, 2020), high humidity and hot air (Bai et al, 2013), pulsed electric field (Nowacka et al, 2019), vibrating fluid (Meili et al, 2020), convective and microwave (Izli & Polat, 2019), and radio frequency-vacuum (Zhou et al, 2018) into the drying process These novel drying techniques are designed to achieve cost-effectiveness, operational simplicity, and energy efficiency. Microwave vacuum drying has been recognized as the most promising method for the preservation of fruits and vegetables
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