Microwave finish drying of osmotically dehydrated cranberries

被引：59

作者：

Beaudry, C ^{[1
]}

Raghavan, GSV ^{[1
]}

Rennie, TJ ^{[1
]}

机构：

[1] McGill Univ, Dept Agr & Biosyst Engn, Ste Anne De Bellevue, PQ H9X 3V9, Canada

来源：

DRYING TECHNOLOGY | 2003年 / 21卷 / 09期

关键词：

postharvest; quality; dehydration;

D O I：

10.1081/DRT-120025509

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Combined microwave and hot-air drying characteristics was studied for the drying of cranberries that had been previously partially dehydrated by osmosis in a high fructose corn syrup (76degreesBrix). A 750 W 2450 MHz microwave oven was used to dry cranberry samples from 57% to 15% moisture content using three different power densities (0.75, 1.0, 1.25 W/g of initial cranberries) and two different power cycles (30s On/30s Off and 30s On/60s Off). All combinations of these variables were tested in triplicate. Quality of the cranberries was measured using a universal testing machine, chromameter, and with the use of a taste test panel. Drying times ranged from 2.2 to 5.0 h. Power times and power cycles affected the drying time and the quality of the dried cranberries. Lower power densities resulted in cranberries with higher quality. High power densities (125 W/g) resulted in the burning of some cranberries.

引用

页码：1797 / 1810

页数：14