Model Based Comparison of Drying of Asparagus (Asparagus Officinalis l.) With Traditional Method and Microwave

Baltacıoğlu, Cem
Okur, İlhami
Buzrul, Sencer
In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could successfully be used to describe the moisture ratio of asparagus in one-step procedure. Appropriate fits were obtained for both drying techniques, but microwave drying had slightly better fit than the conventional drying. Tailing was observed for the curves of traditional drying whereas sigmoidal curves were observed for microwave drying. The time parameter (δ) value of the lowest power of the microwave drying (100 W) was just one third of the δ value of the highest temperature of the traditional drying (90 °C) indicating that microwave drying was effective method in terms of time comparing to traditional drying.
Journal of food


Assessment of proofing of bread dough in the microwave oven
Ozmutlu, O; Şümnü, Servet Gülüm; Şahin, Serpil (2001-01-01)
The effects of different proofing times in the microwave oven on the quality of microwave baked breads were investigated. The proofing height of the dough, specific volume and the firmness of the breads were found to be dependent on proofing time. When emulsifiers were added, the optimum proofing condition in the microwave oven was found to be 6 minutes at 10% power. The effects of different emulsifiers on the properties of the dough and, the volume and the firmness of the microwave-baked breads were compar...
Effects of different ovens and enzymes on quality parameters of bread
Keskin, Semin Özge; Şümnü, Servet Gülüm; Department of Food Engineering (2003)
The main objective of the study was to determine the effects of enzymes on quality of breads baked in halogen lamp-microwave combination, microwave and conventional oven. It was also aimed to determine the optimum processing conditions in these ovens. In the first part of the study, as independent variables, baking time, baking temperature for conventional oven; microwave power for microwave oven and microwave power and halogen power for combination oven was used. Weight loss, specific volume, firmness and ...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01)
Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...
Modification of a household microwave oven for continuous temperature and weight measurements during drying of foods
Okmen, Z; Bayındırlı, Alev (Informa UK Limited, 2000-01-01)
The main objective of this study was to modify a conventional household microwave oven for recording temperature and weight measurements continuously during microwave drying of foods.
Usage of enzymes in a novel baking process
Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01)
In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...
Citation Formats
C. Baltacıoğlu, İ. Okur, and S. Buzrul, “Model Based Comparison of Drying of Asparagus (Asparagus Officinalis l.) With Traditional Method and Microwave,” Journal of food, pp. 572–580, 2020, Accessed: 00, 2020. [Online]. Available: