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Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas
SIK – Institutet för livsmedel och bioteknik.
2007 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 81, no 1, 79-87 p.Article in journal (Refereed)
Abstract [en]

This paper reports on a study of the final stage of microwave-hot air drying of osmotically dehydrated bananas, focusing on the effects of microwave power, air temperature and air velocity on drying kinetics and product quality, evaluated in terms of colour, apparent volume and porosity. The drying process was divided into three periods: phase I (760 W; 2 kgmoisture/kgdry matter); phase II (380 W; 0.67 kgmoisture/kgdry matter); and phase III (0 W, 76 W, 150 W or 230 W up to the final sample moisture of 0.17 kgwater/kgd m). Three conditions for the hot air were tested: 50 °C and 3.3 m/s; 70 °C and 3.3 m/s; 70 °C and 5.7 m/s. The results show that increasing the microwave power in phase III increased the drying rate, thus making the drying time shorter. However, higher microwave power also caused temperature runaway leading to charring on the dried product. Air flow cools the product surface and improves product quality by reducing charring. © 2006 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2007. Vol. 81, no 1, 79-87 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8885DOI: 10.1016/j.jfoodeng.2006.09.025OAI: oai:DiVA.org:ri-8885DiVA: diva2:966758
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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