Combined microwave–convective drying of saccharomyces cerevisiae based yeast
1999
Berecz, L. | Neményi, M. | R. Puiggali, J.
Attention is paid to drying as a downstream processing of foodstuff as it is used finally for human consumption. In some cases the conventional (convective, contact or infrared) drying processes can damage the quality of food due to crusting phenomena, overheating or protein denaturation. Better results can be obtained using combined microwave–convective dehydration.The paper mainly focuses on the investigation of dryingSaccharomyces cerevisiaepulp using the method of dielectric dehydration. A dried product with a residual fermentative activity of over 80% was produced with the application of a microwave–convective drying system. As a result the moisture content was lower than 10% calculated on dry basis. We permanently regulated the incident microwave power manually in order to eliminate the mentioned disadvantageous effects. This type of regulation was applied when the surface temperature reached 45 °C.
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