Effect of microwave drying on some quality properties of dehydrated products

被引：121

作者：

Krokida, MK ^{[1
]}

Maroulis, ZB ^{[1
]}

机构：

[1] Natl Tech Univ Athens, Dept Chem Engn, Athens 15780, Greece

来源：

DRYING TECHNOLOGY | 1999年 / 17卷 / 03期

关键词：

apple; banana; bulk density; carrot; color; compression tests; porosity; potato;

D O I：

10.1080/07373939908917545

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effect of microwave and microwave-vacuum drying on some quality properties such as density, porosity, color and viscoelastic behavior of dehydrated apple, banana, carrot and potato was investigated. It is concluded that microwave drying and moreover microwave-vacuum drying tends to increase the product porosity and to prevent the color damages during drying. Microwave drying seems to decrease the maximum stress and maximum strain of dehydrated products, while it increases their elasticity and decreases their viscous nature.

引用

页码：449 / 466

页数：18

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