Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives

• DOI: 10.1590/fst.15720
• Publication Date: 2020-08-01T04:20:21Z
• Authors: Alev Yüksel AYDAR
• Keywords: Microwave power

In this study, the effect of ultrasound (US) combined microwave (MW) drying green olive slices was studied. Olive samples were exposed to (5 and 10 minutes; 32 KHz) at room temperature before dried 3 different power level (180W, 450 W 800 W). The rehydration characteristics quality parameters olives determined by comparing with obtained non-ultrasound pretreated MW samples. Midilli et al Diffusion models most suitable for US-MW highest R2, lowest RMSE chi square values. Total phenolic compounds (TPC) reduced during in all treatments, however TPC relatively higher those non treated same microwave. Increasing time decreased total up %42.5. This study showed that can be a useful combine method which improved qualitative properties olives.