Drying Pandan Leaves Using Step-Down Microwave Power: Approach for Drying Efficiency, Color Quality, and Energy Consumption

Information from the abstract

This study investigated the application of a step-down microwave (MW) power technique for drying pandan leaves (Pandanus amaryllifolius), assessing its performance against constant-power drying across a range of 100–800 W. Key parameters evaluated included drying kinetics, color quality, specific energy consumption, and effective moisture diffusivity. The results indicated that while constant high MW power of 800 W achieved the shortest drying time of 8 min, it caused significant chlorophyll degradation (a* = –1.63) and high energy use. In contrast, the step-down protocol at MW power of 450 W for 10 min, followed by 200 W, effectively combined rapid initial moisture removal with a gentler finishing phase. This approach yielded a competitive drying time of 16 min, significantly better color preservation, and a 54% reduction in specific energy consumption compared to constant MW power drying at 800 W. The maximum effective moisture diffusivity for the step-down method was calculated to be 7.911×10-14 m2/s. The prediction model based on the Arrhenius equation confirmed that effective moisture diffusivity is a temperature-activated process. Therefore, the step-down MW technique is recommended as an efficient, energy-saving, and quality-preserving method for drying pandan leaves.

Why this record is monitored

This record has an Impact Signal of 75/100 based on recency, source, collaboration, and bibliographic signals. It prioritizes monitoring and is not a judgment of research quality.

Related topics: Food Drying and Modeling · Microwave and Dielectric Measurement Techniques · Agricultural Engineering and Mechanization