Rehydration and drying kinetics of ultrasound pretreated microwave dried olive slices using peleg’s model
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2020
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Abstract
The objective of present research was to determine the ultrasound and microwavemechanisms involved in the improvement of the drying and rehydration of black and greenolive slices. Aydın Kaba variety of olive slices in 5 mm diameter were pretreated for 15 minsonication using an ultrasonic bath (32±5 kHz, 420 W). The microwave drying was conductedat 3 different power level for each sample (180, 450 and 800 W). The Peleg model was usedto investigate the drying and rehydration kinetics of olive slice samples. The color properties(L*, a*, b*, C and H°) of olive slices were also evaluated in microwave dried samples. The Lvalues of olives increased from 45.36 to 50.05 and from 38.69 to 39.80 for green olive slicesand black olive slices, respectively after microwave drying at 180 W and 800 W. An increasewas observed for a* and b* values from 0.71 to 0.99 and from 4.37 to 5.11 in black oliveslices. While the K1 constant decreased with the increase in microwave power in both typeolives in drying process, the K2 constants in the drying of black olive slices and green oliveslices increased from 0.56855 to 0.84379 and from 0.68680 to 0.77682, respectively. It wasconcluded that ultrasound pretreatment improves the both rehydration process and qualityparameters of olive slices.