Shrinkage of strawberries during microwave drying

被引：34

作者：

Raghavan, GSV ^{[1
]}

Venkatachalapathy, K ^{[1
]}

机构：

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

来源：

DRYING TECHNOLOGY | 1999年 / 17卷 / 10期

基金：

加拿大自然科学与工程研究理事会;

关键词：

shrinkage; strawberries; microwave; dehydration;

D O I：

10.1080/07373939908917685

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Strawberries were pretreated with ethyl oleate and sodium hydroxide solution to make the skin transparent to moisture diffusion. The treated berries were dried with convective air at 45 degrees C and microwaves at two power levels of 0.1 and 0.2 W/g. During the drying process change in shrinkage ratio with respect to moisture ratio was studied. Also, the change in equivalent diameter of strawberries in correlation with moisture ratio was investigated. During drying the variation in surface and centre temperatures with moisture content and time was studied. It was observed that there is a direct relation between the shrinkage and moisture ratio. The equivalent diameter of the berry has a logarithmic function with respect to the moisture ratio.

引用

页码：2309 / 2321

页数：13

共 14 条

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