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Microwave convectiv...
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Ahrné, LiliaRISE,SIK – Institutet för livsmedel och bioteknik
(author)
Microwave convective drying of plant foods at constant and variable microwave power
- Article/chapterEnglish2007
Publisher, publication year, extent ...
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Informa UK Limited,2007
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printrdacarrier
Numbers
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LIBRIS-ID:oai:DiVA.org:ri-8492
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https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-8492URI
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https://doi.org/10.1080/07373930701438436DOI
Supplementary language notes
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Language:English
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Summary in:English
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Classification
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Subject category:ref swepub-contenttype
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Subject category:art swepub-publicationtype
Notes
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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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Pereira, N.R.
(author)
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Staack, N.
(author)
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Floberg, P.
(author)
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RISESIK – Institutet för livsmedel och bioteknik
(creator_code:org_t)
Related titles
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In:Drying Technology: Informa UK Limited25:42193, s. 1149-11530737-39371532-2300
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