Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves

Saheeda Mujaffar, Alex Lee Loy


The effect of microwave power level (200, 500, 700 and 1000W) on the drying behaviour of amaranth (Amaranthus dubius) leaves was investigated. Higher microwave power levels effected faster drying and there was an increase in drying rate constant (k) as microwave power level increased from 200 to 1000W and an increase in diffusivity (Deff) values from 3.04 x 10-10 to 2.82 x 10-9 m2/s. Leaves dried at 1000W power level however showed noticeable scorching after 540s of drying. Drying at the lower microwave power levels occurred in the constant and falling rate period, while at the higher power levels drying occurred in the falling rate period after an initial warm-up phase. Amaranth leaves could be dried at 700W power from an initial moisture content of 6.00 g H2O/g DM (85.7% wb) to 0.08 g H2O/g DM (7.6% wb) in 11.5 min. Overall, of the twenty-two thin layer models applied to the MR data, the Alibas model gave the best fit in terms of both the root mean square error (RMSE) and the chi-square statistic (c2). 


amaranth; microwave drying; Fick’s Law; thin-layer modelling

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DOI: http://dx.doi.org/10.5539/jfr.v5n6p33

Copyright (c) 2016 Saheeda Mujaffar

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)  E-mail: jfr@ccsenet.org

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