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  • Ahrné, Lilia, et al. (author)
  • Microwave convective drying of plant foods at constant and variable microwave power
  • 2007
  • In: Drying Technology. - : Informa UK Limited. - 0737-3937 .- 1532-2300. ; 25:42193, s. 1149-1153
  • Journal article (peer-reviewed)abstract
    • Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.
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  • Result 1-1 of 1
Type of publication
journal article (1)
Type of content
peer-reviewed (1)
Author/Editor
Ahrné, Lilia (1)
Floberg, P. (1)
Pereira, N.R. (1)
Staack, N. (1)
University
RISE (1)
Language
English (1)
Research subject (UKÄ/SCB)
Agricultural Sciences (1)
Year
2007 (1)

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