Pectinsugar gels were dehydrated with four different drying methods: freeze, microwave, vacuum and conventional drying to a moisture content of about 5. The effect of the drying method on the water sorption properties of dehydrated products was evaluated atFor industrial Microwave application in vacuum drying of fruits 209 200 300 400 500 Time (nun) Fig. 6. Rehydration behaviour of microwave vacuum and conventional dried samples. purposes it is necessary to investigate and design continuous operations of microwave drying processes. microwave application in vacuum drying of fruits
APPLICATION OF MICROWAVE DRYING APPLICATION OF MICROWAVE DRYING TECHNIQUES ON CRANBERRIES AND GUAVAS. Microwave application in vacuum drying of fruits.
(1997) suggested microwavevacuum drying of yoghurt at low temperature as a useful alternative to freezedrying and spray drying in terms of But Microwave freeze drying of strawberries can achieve excellent textural properties as well as a good energy and heat transfer rate. Table 2 shows the drying parameters. Figure 10 shows texture of strawberries after a 3 hour microwave freeze drying process. 3kg of complete strawberries were dried in an open drum.microwave application in vacuum drying of fruits quality especially for temperature sensitive products such as fruits. Some results of pulsed. microwave microwave drying application MICROWAVEVACUUM DRYING
Microwave Vacuum Drying of Fruits and Vegetables (Valueadded Processing of Food Materials) M. Gupta, S. Prasad& V. Meda Role of Agriculture and Allied Sector in Indian Economy Largest economic sector, microwave application in vacuum drying of fruits The described microwave vacuum technology is used for highend drying applications of thermal sensitive products like fruits and vegetables in order to achieve higher product qualities and shorter drying times. Read Microwave application in vacuum drying of fruits, Journal of Food Engineering on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips. Combined microwave (MW)vacuum drying of fruit materials has a promising potential for highquality dehydrated products. A better knowledge of the drying kinetics of fruit products could improve the design and operation of efficient dehydration systems.