Modelling and kinetic study of novel and sustainable microwave-assisted dehydration of sugarcane juice

Tayyaba Alvi, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Akmal Nazir, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Sharif, Azmat Ullah Khan, Muhammad Inam Afzal, Muhammad Umer, Shabbar Abbas, Shahnah Qureshi

    Research output: Contribution to journalArticlepeer-review

    15 Citations (Scopus)


    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 Wsugarcane 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.

    Original languageEnglish
    Article number712
    Issue number10
    Publication statusPublished - 2019


    • Brix
    • Dehydration
    • Kinetics
    • Microwave
    • Modelling
    • Sugarcane
    • Sustainability

    ASJC Scopus subject areas

    • Bioengineering
    • Chemical Engineering (miscellaneous)
    • Process Chemistry and Technology


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