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
  • [31] The effect of process conditions on the drying kinetics and rehydration characteristics of some MW-vacuum dehydrated fruits
    Pappas, C
    Tsami, E
    Marinos-Kouris, D
    DRYING TECHNOLOGY, 1999, 17 (1-2) : 157 - 174
  • [32] Drying Properties and Quality Parameters of Dill Dried with Intermittent and Continuous Microwave-convective Air Treatments
    Esturk, Okan
    Soysal, Yurtsever
    JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, 2010, 16 (01): : 26 - 36
  • [33] The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)
    Koc, Gulsah Caliskan
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020, 57 (12): : 4576 - 4587
  • [34] Dielectric Properties of Blackberries as Related to Microwave Drying Control
    Song, Chunfang
    Sang, Tian
    Chen, Haiying
    Li Zhenfeng
    Li Jing
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2017, 13 (12)
  • [35] Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques
    Wiktor, A.
    Nowacka, M.
    Anuszewska, A.
    Rybak, K.
    Dadan, M.
    Witrowa-Rajchert, D.
    JOURNAL OF FOOD SCIENCE, 2019, 84 (07) : 1820 - 1828
  • [36] Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo
    Yildiz, Gulcin
    Izli, Gokcen
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (06)
  • [37] An Investigation of the Effects of Drying Methods and Conditions on Drying Characteristics and Quality Attributes of Agricultural Products during Hot Air and Hot Air/Microwave-Assisted Dehydration
    Askari, G. R.
    Emam-Djomeh, Z.
    Mousavi, S. M.
    DRYING TECHNOLOGY, 2009, 27 (7-8) : 831 - 841
  • [38] Effect of three drying methods on the drying characteristics and quality of okra
    Huang, Jiapeng
    Zhang, Min
    DRYING TECHNOLOGY, 2016, 34 (08) : 900 - 911
  • [39] The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables
    Krokida, MK
    Maroulis, ZB
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2000, 35 (04) : 391 - 400
  • [40] Effect of Low Temperature Microwave Drying on Properties of Dyed Cashmere Fibers
    Zhan, Liuxiang
    Li, Wan
    Wang, Gaojun
    Zhao, Xianli
    Li, Yuling
    Wang, Ni
    FIBERS AND POLYMERS, 2020, 21 (03) : 564 - 570
12345