Effect of microwave drying on some quality properties of dehydrated products

被引：121
|
作者：
Krokida, MK [1 ]
Maroulis, ZB [1 ]
机构：
[1] Natl Tech Univ Athens, Dept Chem Engn, Athens 15780, Greece
来源：
DRYING TECHNOLOGY | 1999年 / 17卷 / 03期
关键词：
apple; banana; bulk density; carrot; color; compression tests; porosity; potato;
D O I：
10.1080/07373939908917545
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The effect of microwave and microwave-vacuum drying on some quality properties such as density, porosity, color and viscoelastic behavior of dehydrated apple, banana, carrot and potato was investigated. It is concluded that microwave drying and moreover microwave-vacuum drying tends to increase the product porosity and to prevent the color damages during drying. Microwave drying seems to decrease the maximum stress and maximum strain of dehydrated products, while it increases their elasticity and decreases their viscous nature.
引用
收藏
页码：449 / 466
页数：18
相关论文
共 50 条
  • [21] Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices
    Wang, Yingqiang
    Zhao, Hongxia
    Deng, Huiwen
    Song, Xi
    Zhang, Wenjie
    Wu, Sirui
    Wang, Jing
    POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2019, 69 (03) : 297 - 306
  • [22] Novel Approaches for Potato Drying: Intermittent Microwave Drying with Pretreatments (Ethanol, Hot Water Blanching, and Citric Acid), Drying and Quality Properties, and Energy Consumption
    Tepe, Fadime Begum
    POTATO RESEARCH, 2025,
  • [23] Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato
    Wang, J
    Xiong, YS
    Yu, Y
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2004, 219 (05) : 500 - 506
  • [24] Quality assessment of electrohydrodynamic and microwave dehydrated banana slices
    Esehaghbeygi, Ali
    Pirnazari, Kianoosh
    Sadeghi, Morteza
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 55 (02) : 565 - 571
  • [25] Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato
    Jun Wang
    Yong-Sen Xiong
    Yong Yu
    European Food Research and Technology, 2004, 219 : 500 - 506
  • [26] Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
    Alibas, Ilknur
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2014, 10 (01) : 69 - 88
  • [27] Microwave drying of germinated corn and its effect on phytochemical properties
    Bualuang, Oraporn
    Onwude, Daniel Iroemeha
    Pracha, Kwanta
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2017, 97 (09) : 2999 - 3004
  • [28] Effect of Microwave Freeze-Drying at Different Heating Rates on the Quality and Nutrient Content of Strawberries
    Durak, Zehra
    Palazoglu, T. Koray
    Miran, Welat
    Cin, Mahir
    FOOD AND BIOPROCESS TECHNOLOGY, 2024, 17 (08) : 2393 - 2406
  • [29] Determination of drying kinetics, some physical, and antioxidant properties of papaya seeds undergoing microwave vacuum drying
    Bualuang, Oraporn
    Onwude, Daniel I.
    Uso, Aneesah
    Peerachaakkarachai, Kankulnat
    Mora, Pimpalak
    Dulsamphan, Suphak
    Sena, Pairot
    JOURNAL OF FOOD PROCESS ENGINEERING, 2019, 42 (06)
  • [30] Effect of intermittent microwave convective drying on quality characteristics of persimmon fruit
    Borah, Mriganka Shekhar
    Raj, G. V. S. Bhagya
    Tiwari, Ajita
    Dash, Kshirod Kumar
    JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 2023, 14
12345