Characteristics of Several Foodstuff Drying by Microwave: A Review
- DOI
- 10.2991/absr.k.220305.045How to use a DOI?
- Keywords
- Bulk Density; Drying Rate; Microwave Drying; Water Content
- Abstract
One of technology that used for food drying is microwave. The use of microwave drying has resulted in sensory and physical characteristics changes of food. The objective of this article is to review the use of microwave drying on several foodstuff. Microwave drying has a significant difference as compared to the other drying method. As a result of microwave drying, turmeric and giant turmeric had a darker colour as compared to the fresh one. Moreover, black sticky rice processed by microwave drying showed higher moisture content (6.35%) than that using oven drying. An increase in drying rate using a microwave drying was also reported along with the power level used for potato drying (0.18 kg/s in 100 Watt, 0.28 kg/s in 160 Watt, and 0.36 kg/s in 240 Watt). Similar result was also shown on the peanuts drying with various microwave power level, namely 113.93 g/h in 450 W, 168.12 g/h in 674 W, and 225.18 g/s in 900 W (efficiency of 98,87%). The water absorption on various dried foodstuff processed using microwave drying showed the highest valuewhen the highest microwave power level used. Based on microwave drying of pumpkin, edamame, and giant ginger showed that the bulk density with the highest value was found in the highest power treatment. Moreover, study on edamame and giant ginger microwave drying showed and the decrease of oil absorption on the dried product. It can be concluded, microwave drying can increase the drying rate, preserve colour, increase the bulk density, and lower oil absorption as the use of higher power level.
- Copyright
- © 2022 The Authors. Published by Atlantis Press International B.V.
- Open Access
- This is an open access article under the CC BY-NC license.
Cite this article
TY - CONF AU - Nihayatuzain Amanda AU - Nadilla Shintya Kusuma Wardhani AU - Anjar Ruspita Sari PY - 2022 DA - 2022/03/10 TI - Characteristics of Several Foodstuff Drying by Microwave: A Review BT - Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021) PB - Atlantis Press SP - 296 EP - 301 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.220305.045 DO - 10.2991/absr.k.220305.045 ID - Amanda2022 ER -