Microwave-assisted convective air drying of thin layer carrots
1995
Prabhanjan, D.G. | Ramaswamy, H.S. | Raghavan, G.S.V.
Dehydration characteristics of carrot cubes were evaluated in a domestic microwave oven (600 W) modified to allow passage of air at constant flow rate and a given air temperature. The parameters included inlet air at two temperatures (45 and 60 degrees C), and microwave oven operation at two power levels (2 and 4). Conventional air drying with microwave off (power level 0) served as the control Drying time to achieve the desired moisture level in the final product, and rehydration characteristics of the product, were used to compare microwave-assisted drying with the conventional method. Microwave drying resulted in a substantial decrease (25-90%) in the drying time and the product quality was better when dried at the lower power level.
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