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Open AccessArticle

Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice

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National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Punjab, Pakistan
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Department of Food Engineering, University of Agriculture, Faisalabad 38000, Punjab, Pakistan
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Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, UAE
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Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad 38000, Punjab, Pakistan
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Institute of Animal and Dairy Sciences, University of Agriculture, Faisalabad 38000, Punjab, Pakistan
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Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore 54000, Punjab, Pakistan
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Department of Biosciences, COMSATS University, Islamabad, Park Road, Tarlai Kalan, Islamabad 45550, Pakistan
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Author to whom correspondence should be addressed.
Processes 2019, 7(10), 712; https://doi.org/10.3390/pr7100712
Received: 6 August 2019 / Revised: 19 September 2019 / Accepted: 20 September 2019 / Published: 8 October 2019
(This article belongs to the Section Other Topics)
Sugarcane juice is a perishable food with a good nutritional profile. Thus, there is a need to increase its shelf life by reducing water content which facilitates storage and transportation. In this study, process conditions were optimized to concentrate the sugarcane juice at various microwave powers (30, 50, 80, 100 W). A central composite design was applied to optimize the process conditions (power and time). The overall evaporation time depends on microwave powers; increase in power reduced the processing time. The results showed that at 100 W sugarcane juice was concentrated to 75° brix for 15 min which reduced the energy consumption to 1.3 times compared to other powers. Moreover, microwave processing better retained the sensory properties of concentrate and preserved its antioxidant activity. Thus, 100 W was most energy efficient in concentrating sugarcane juice. In general, microwave processing reduced the processing time and cost making it a sustainable approach to concentrate juices. View Full-Text
Keywords: kinetics; modelling; sugarcane; microwave; dehydration; sustainability; brix kinetics; modelling; sugarcane; microwave; dehydration; sustainability; brix
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MDPI and ACS Style

Alvi, T.; Khan, M.K.I.; Maan, A.A.; Nazir, A.; Ahmad, M.H.; Khan, M.I.; Sharif, M.; Khan, A.U.; Afzal, M.I.; Umer, M.; Abbas, S.; Qureshi, S. Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice. Processes 2019, 7, 712.

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