Drying Kinetics and Quality Characteristics of Microwave-Vacuum Dried Saskatoon Berries
Bibliographic record
Abstract
Saskatoon berry (Amelanchier alnifolia) is a high moisture content fruit crop, harvested at 75-80% moisture content (w.b.) and dried to lower moisture contents for a safe, extended shelf-life and for further usage in food applications. Saskatoon berries were dried from an initial moisture content of 75.5% to around 25% (w.b.) using microwave-vacuum drying. In this study, saskatoon berries were dried at different microwave power levels P10 (745 W), P7 (514 W) and P5 (374 W) and vacuum pressure levels V20 (67.0 kPa) and V10 (33.5 kPa). The vacuum pressure levels did not greatly influence the drying time of the saskatoon berries compared to the microwave power levels. Increasing the microwave power level produced faster drying times for the samples. After 12 min of drying at power level P10, the moisture contents of the samples at vacuum pressures of 33.5 and 67.0 kPa were 29.74 and 31.24%, respectively. However after drying for 12 min at vacuum pressure of 33.5 kPa, the moisture contents at power levels P10, P7 and P5 were 29.74, 51.41 and 61.95%, respectively. Polynomial and exponential models were fitted to the drying data. The exponential model provided a better fit for the drying data at the lower vacuum pressure, with higher R2 and lower SE compared to the polynomial model. On the other hand, the polynomial model provided a better fit for the drying data at the higher vacuum pressure. The vacuum pressure and the microwave power levels did not significantly change the yellowness of the samples at indicated by the deltab values. However microwave-vacuum drying produced significant color changes in the L (white = 100 to black = 0) and a (green = -a to red = +a) values as indicated by deltaL and deltaa. Total color difference was dependent on microwave power and vacuum pressure levels. Water activity of the samples after drying ranged from 0.61 to 0.75 for moisture content range of 15.68 to 29.03%.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".