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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 ...
- Informa UK Limited,2007
- printrdacarrier
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- LIBRIS-ID:oai:DiVA.org:ri-8492
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-8492URI
- https://doi.org/10.1080/07373930701438436DOI
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- Language:English
- Summary in:English
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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.
Subject headings and genre
- LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
- AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
- Food Engineering
- Livsmedelsteknik
Added entries (persons, corporate bodies, meetings, titles ...)
- Pereira, N.R. (author)
- Staack, N. (author)
- Floberg, P. (author)
- RISESIK – Institutet för livsmedel och bioteknik (creator_code:org_t)
Related titles
- In:Drying Technology: Informa UK Limited25:42193, s. 1149-11530737-39371532-2300
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