title: Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longan Lour.) pulp.
abstract: The drying kinetics of longan (Dimocarpus longan Lour.) pulp processed by microwave vacuum under different microwave levels (2.67, 5.33, 8.00, and 10.67 W/g) was investigated (pressure controlled at -85 ± 2 kPa) in the present study. It was found that the drying rate of longan pulp was dependent on the microwave power, and the rehydration rate increased from 1.96 to 2.17 with the increase of microwave power from 2.67 to 10.67 W/g. Among nine selected thin layer models, the microwave vacuum drying of longan pulp was well represented by five models, which were Page, Modified Henderson and Pabis, Wang and Singh, Logarithmic, and Midilli models. Furthermore, the results of statistical analysis indicated that the Midilli model could describe the best experimental data. In addition, scanning electron microscope observation showed that the microwave vacuum-dried longan pulp had a porous structure.
authors.affiliation: Key Laboratory of Functional Food, Ministry of Agriculture, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P. R. China Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China.
authors.forename: Dongxiao
authors.initials: D
authors.lastname: Su
authors.affiliation: Key Laboratory of Functional Food, Ministry of Agriculture, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P. R. China Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China mwzhh@vip.tom.com.
authors.forename: Mingwei
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Functional Food, Ministry of Agriculture, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P. R. China.
authors.forename: Zhencheng
authors.initials: Z
authors.lastname: Wei
authors.affiliation: Key Laboratory of Functional Food, Ministry of Agriculture, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P. R. China.
authors.forename: Xiaojun
authors.initials: X
authors.lastname: Tang
authors.affiliation: Key Laboratory of Functional Food, Ministry of Agriculture, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P. R. China.
authors.forename: Ruifen
authors.initials: R
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Functional Food, Ministry of Agriculture, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P. R. China.
authors.forename: Lei
authors.initials: L
authors.lastname: Liu
authors.affiliation: Key Laboratory of Functional Food, Ministry of Agriculture, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P. R. China.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Deng
mesh_terms: D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D006801:Humans; D007700:Kinetics; D008872:Microwaves; D008962:Models, Theoretical; D029631:Sapindaceae; D014618:Vacuum
keywords: Microwave vacuum drying; drying kinetics; longan; microstructure; rehydration