COMPARISON OF DRYING KINETICS OF FOODS USING A FAN-ASSISTED CONVECTION OVEN, A MICROWAVE-OVEN AND A COMBINED MICROWAVE CONVECTION OVEN

The drying rate curves in terms of moisture content versus time for five types of foodstuff have been experimentally obtained using a convection, microwave and combined microwave/convection oven. The foodstuff studied is skimmed milk, whole milk, casein powders, butter and fresh pasta. The effects of changes in temperature and power output have been investigated, respectively. It has been found that the drying rate increases with temperature increase in convection ovens and power outputs in microwave ovens. Furthermore, hi-speed ovens produce the fastest drying rate, yet a microwave oven causes the least damage to food.