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Microwave convective drying of plant foods at constant and variable microwave power
SIK – Institutet för livsmedel och bioteknik.
2007 (engelsk)Inngår i: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 25, nr 42193, s. 1149-1153Artikkel i tidsskrift (Fagfellevurdert)
Abstract [en]

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.

sted, utgiver, år, opplag, sider
2007. Vol. 25, nr 42193, s. 1149-1153
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-8492DOI: 10.1080/07373930701438436OAI: oai:DiVA.org:ri-8492DiVA, id: diva2:966364
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2017-11-21bibliografisk kontrollert

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