Microwave Vacuum-Assisted Drying of Green Peas Using Heat Pump and Fluidized Bed: A Comparative Study Between Atmospheric Freeze Drying and Hot Air Convective Drying

被引：29
作者：
Zielinska, M. [1 ]
Zapotoczny, P. [1 ]
Alves-Filho, O. [2 ]
Eikevik, T. M. [2 ]
Blaszczak, W. [3 ]
机构：
[1] Univ Warmia & Mazury, Dept Syst Engn, PL-10718 Olsztyn, Poland
[2] Norwegian Univ Sci & Technol NTNU, Dept Energy & Proc Engn, Trondheim, Norway
[3] Polish Acad Sci, Inst Anim Reprod & Food Res, Div Food Sci, Olsztyn, Poland
来源：
DRYING TECHNOLOGY | 2013年 / 31卷 / 06期
关键词：
Atmospheric freeze drying; Fluidized bed; Green peas; Heat pump; Hot air convective drying; Microwave vacuum drying; PHYSICAL-PROPERTIES; KINETICS; POTATO; TEMPERATURE; DEHYDRATION; SHRINKAGE; BANANA; PIECES; FOODS;
D O I：
10.1080/07373937.2012.751921
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
This study investigates the performance of microwave vacuumassisted drying (MVD) of green peas using both fluidized bed and heat pump systems. A comparative study of heat pumpfluidized bed atmospheric freeze drying (HP-FB-AFD) and heat pumpfluidized bed hot air convective drying (HP-FB-HACD) was conducted. The initial drying rates of green peas were 0.04 and 0.121/min for HP-FB-AFD and HP-FB-HACD, respectively. Moisture diffusivity of green peas dried in HP-FB-HACD and HP-FB-AFD were 1.04x10(9) and 6.94x10(11)m(2)/s, respectively. HP-FB-AFD did not entail changes in the starch granules and preserved the sample size and shape with minimal shrinkage (20%), whereas HP-FB-HACD generated significant volumetric shrinkage (50%). HP-FB-AFD+MVD created a desirable porous inner structure of the final product. HP-FB-HACD+MVD significantly increased the hardness of the dried product and produced green peas with a compact structure and tightly packed cells. Neither HP-FB-AFD+MVD nor HP-FB-HACD+MVD significantly influenced the color of dried green peas. To respond to the current demand for high-quality products, the multistage combined HP-FB-AFD+MVD method is an interesting technique for green peas processing.
引用
收藏
页码：633 / 642
页数：10
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