Microwave application in vacuum drying of fruits

被引：218
|
作者：
Drouzas, AE
Schubert, H
机构：
[1] UNIV KARLSRUHE,INST FOOD PROC ENGN,KARLSRUHE,GERMANY
[2] NATL TECH UNIV ATHENS,DEPT CHEM ENGN,GR-15780 ATHENS,GREECE
来源：
JOURNAL OF FOOD ENGINEERING | 1996年 / 28卷 / 02期
关键词：
D O I：
10.1016/0260-8774(95)00040-2
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Microwave vacuum drying of banana slices was investigated experimentally This type of drying procedure is preferable to conventional drying techniques in order to avoid product degradation due to high temperatures encountered in convective drying. The drying process was examined by introducing pulse-generated microwave power in banana samples. The material temperature was monitored. Temperature peaks in the last stages of drying indicated that drying could be favoured if temperature was maintained below a maximum level, so that the final product should not be burned by hot spots doting microwave drying. This procedure produced dehydrated products of excellent quality as examined by taste, aroma, smell and rehydration rests. (C) 1996 Elsevier Science Limited.
引用
收藏
页码：203 / 209
页数：7
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