TY - JOUR
T1 - Evaporation kinetics and quality attributes of grape juice concentrate as affected by microwave and vacuum processing
AU - Hameed, Abdul
AU - Maan, Abid Aslam
AU - Khan, Muhammad Kashif Iqbal
AU - Mahmood Khan, Imran
AU - Niazi, Sobia
AU - Waheed Iqbal, Muhammad
AU - Riaz, Tahreem
AU - Manzoor, Muhammad Faisal
AU - Abdalla, Mohammed
N1 - Publisher Copyright:
© 2023, Published with license by Taylor & Francis Group, LLC. © 2023 Abdul Hameed, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Imran Mahmood Khan, Sobia Niazi, Muhammad Waheed Iqbal, Tahreem Riaz, Muhammad Faisal Manzoor and Mohammed Abdalla.
PY - 2023
Y1 - 2023
N2 - In this study, grape juice was concentrated through a microwave vacuum-assisted technique. The concentrate was prepared at different powers (30, 50, 80 W) and vacuum pressures (35, 50, 70 kPa) for different time intervals to optimize the processing conditions. The highest evaporation rate (5.32 g/100 g min) and the lowest moisture ratio (0.18) were observed at a higher level of microwave power (80 W) and vacuum pressure (70 kPa). Moreover, different mechanistic models were used to predict the values of the moisture ratio. Among them, the Midilli (R2 = 0.999, SSE = 1.970 × 10−8, RPD = 0.012%) model best fits the experimental values. The effective diffusivity (1.69 × 10−14 m2/s), activation energy (1.56 W/kg), and extraction yield (69.30%) possessed maximum values at 80 W and 70 KPa. While concentrate had exhibited higher antioxidant activities (77.2%) than fresh juice (25.28%) at 30 W. Overall results indicated that the microwave-vacuum technique had significantly reduced the processing time and energy requirement.
AB - In this study, grape juice was concentrated through a microwave vacuum-assisted technique. The concentrate was prepared at different powers (30, 50, 80 W) and vacuum pressures (35, 50, 70 kPa) for different time intervals to optimize the processing conditions. The highest evaporation rate (5.32 g/100 g min) and the lowest moisture ratio (0.18) were observed at a higher level of microwave power (80 W) and vacuum pressure (70 kPa). Moreover, different mechanistic models were used to predict the values of the moisture ratio. Among them, the Midilli (R2 = 0.999, SSE = 1.970 × 10−8, RPD = 0.012%) model best fits the experimental values. The effective diffusivity (1.69 × 10−14 m2/s), activation energy (1.56 W/kg), and extraction yield (69.30%) possessed maximum values at 80 W and 70 KPa. While concentrate had exhibited higher antioxidant activities (77.2%) than fresh juice (25.28%) at 30 W. Overall results indicated that the microwave-vacuum technique had significantly reduced the processing time and energy requirement.
KW - Juice concentrate
KW - effective diffusivity
KW - microwave-vacuum extraction
KW - moisture ratio
KW - phenolic compounds
UR - http://www.scopus.com/inward/record.url?scp=85163167074&partnerID=8YFLogxK
U2 - 10.1080/10942912.2023.2218062
DO - 10.1080/10942912.2023.2218062
M3 - Article
AN - SCOPUS:85163167074
SN - 1094-2912
VL - 26
SP - 1596
EP - 1611
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 1
ER -