Journal of Food, Agriculture and Environment

Effects of microwave power on the drying characteristics, color and phenolic content of Spirogyra sp.

Author(s):

Rittichai Assawarachan *, Mookarin Nookong, Namphon Chailungka, Doungporn Amornlerdpison

Recieved Date: 2012-10-09, Accepted Date: 2013-01-18

Abstract:

This study aimed to determine the drying characteristics and qualities of Spirogyra sp. undergoing a laboratory-scale of the microwave drying. The time required to reduce moisture content of Spirogyra sp. from 8.54±0.17 to 0.10±0.02% g water/g dry matter at 2.5, 2.0, 1.5 and 0.8 W/g microwave power was 25, 34, 47 and 88 min, respectively. Thin layer drying models (Lewis, Page, logarithmic, Midilli et al.  and Henderson and Pabis) were fitted to the experimental drying data in order to find the most suitable model describing the drying characteristics of Spirogyra sp. The logarithmic model showed an excellent fit at the most satisfactory level to predict drying behavior of the Spirogyra sp. because this model gave the highest coefficient of determination (R²), the least chi-square (χ²), and the lowest root mean square error (RMSE). The best quality in terms of color and phenolic content, associated with biological activity, were obtained in the drying period with 1.55 W/g microwave power. At this setting, it could be ensured that the best overall quality of dried Spirogyra sp. was chosen as the most appropriate technique for the alga microwave drying. 

Keywords:

Spirogyra sp., microwave drying, drying model, phenolic content

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Food and Health
Pages: 15-18

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