Effect of microwave drying on some quality properties of dehydrated products

Drying Technology

Volumn 17, Issue 3, 1999, Pages 449-466

  Krokida, M K ^a   Maroulis, Z B ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Apple; Banana; Bulk density; Carrot; Color; Compression tests; Porosity; Potato

Indexed keywords

COLOR; COMPRESSION TESTING; CROPS; DEHYDRATION; DRYING; FRUITS; MICROWAVE HEATING; POROSITY; STRAIN; STRESSES; VACUUM APPLICATIONS; VISCOELASTICITY;

MICROWAVE VACUUM DRYING;

FOOD PROCESSING;

FOOD; MICROWAVE DRYING; VACUM DRYING;

EID: 0033106195     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939908917545     Document Type: Article

References (21)

1. Anon, 1988. New Drying Technology makes Dried Fruits Taste Like Fresh, Chilton's Food Engineering, July: 81-82, 84.
2. Caldas, F.P., 1992. Experimental High Frequency Dryer for Granular Materials Trans. ASAE 35(4): 1275-1282.
3. Gunasekaran, S., 1990. Drying Corn using Continuous and Pulsed Microwave Energy, Drying Technology, Special issue on Dielectric Drying, Ed. T. Kudra, 8(5): 1039-1047.
4. Karathanos, V.T., Maroulis, Z.B., Marinos-Kouris, D. & Saravacos, G.D., 1996. Hygrothemal and Quality Properties Applicable to Drying. Data Sources and Measurement Techniques, Drying Technology, 14(6): 1403-1418.
5. Krokida, M.K. & Maroulis Z.B., 1997. Effect of Drying Method on Shrinkage and Porosity, Drying Technology, 10(15): 1145-1155.
6. Krokida, M.K., Karathanos V.T. & Maroulis Z.B., 1998a. Viscoelastic Behaviour of Dehydrated Carrot and Potato, Drying Technology, 16(3-5): 687-703.
7. Krokida, M.K., Tsami, E., & Maroulis, Z.B., 1998b. Kinetics on Color Changes During Drying of Some Fruits and Vegetables, Drying Technology, 16(3-5): 667-685.
8. Kudra, T. and Strumillo, C. (eds.), 1998. Thermal Processing of Bio-Materials, Gordon and Breach Science Publ., Amsterdam, The Netherlands, 669p.
9. Maroulis, Z.B., Tsami, E., Marinos-Kouris, D. & Saravacos, E.D., 1988. Application of the GAB Model to the Sorption Isotherms of Dried Fruits, J. Food Sci., 7: 63-78.
10. Orten, L. & St. John, C., 1988. Thin-layer Microwave Drying of Peanuts, CSAE Paper No. 88-502. CSAE, Saskatoon, SK.
11. Raghavan, G.S.V. & Venkatachapathy, K., 1998. Shrinkage of Strawberries during Microwave Drying, In: Proceedings of the International Drying Symposium, IDS' 98, (A.S. Mujumdar, ed.) Volume B: 1358-1366.
12. Saravacos G.D., 1993. Technological Developments in Fruit and Vegetable Dehydration, in Food Flavor, Ingredients and composition, G. Charalambous (Ed.), Elsevier Science Publ., 389-404.
13. Saravacos, G.D., 1967. Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato, J. Food Sci., 32(1): 81-84.
14. Shivhare, U.S., Alvo, P., Raghavan, G.S.V. and Van de Voort, F.R., 1992. Application of Response Surface Methods in Grain Drying Research. In: Proceedings of the International Drying Symposium, IDS' 92 (A.S. Mujumdar, ed.), Elsevier Applied Science Pub., Amsterdam: 1549-1559.
15. Shivhare, U.S., Raghavan, G.S.V. and Bosisio, R.G., 1994. Modelling the Drying Kinetics of Maize in Microwave Environment, Journal of Agricultural Engineering Research, 57(3): 199-205.
16. Tulasidas, T.N., Raghavan, G.S.V. & Mujumdar, A.S., 1995. Microwave Drying of Grapes in a Single Mode Cavity at 2450 MHz - I: Drying Kinetics, Drying Technology, 13(8&9): 1949-1971.
17. Turner, I.W. & Jolly, P.G., 1991. Combined Microwave and Convective Drying of a porous material, Drying Technology, 9(5): 1209-1269.
18. Wadsworth, J.I., Velupillai, L. and Verma, L.R., 1990. Microwave-Vacuum Drying of Parboiled Rice. Trans. ASAE 33(1): 199-210.
19. Yang, C.S.T. and Atallah, W.A., 1985. Effect of four Drying Methods on the Quality of Intermediate Moisture Lowbush Blueberries, J. Food Sci., 50: 1233-1237.
20. Yongsawatdigul, J. & Gunasekaran, S., 1996. Microwave-Vacuum Drying of Cranberries: Part I. Energy Use and Efficiency, Journal of Food Processing and Preservation, 20: 121-143.
21. Zogzas, N.P., Maroulis, Z.B., Marinos-Kouris, D., 1994. Densities, Shrinkage and Porosity of Some Vegetables during Air Drying, Drying Technology, 12(7): 1653-1666.