Microwave application in vacuum drying of fruits

Drouzas, AE; Schubert, H

dc.contributor.author	Drouzas, AE	en
dc.contributor.author	Schubert, H	en
dc.date.accessioned	2014-03-01T01:12:04Z
dc.date.available	2014-03-01T01:12:04Z
dc.date.issued	1996	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11942
dc.subject	High Temperature	en
dc.subject	Hot Spot	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Dehydration	en
dc.subject.other	Drying	en
dc.subject.other	Microwave heating	en
dc.subject.other	Temperature control	en
dc.subject.other	Thermal effects	en
dc.subject.other	Vacuum applications	en
dc.subject.other	Microwave vacuum drying	en
dc.subject.other	Pulse generated microwave power	en
dc.subject.other	Fruits	en
dc.title	Microwave application in vacuum drying of fruits	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/0260-8774(95)00040-2	en
heal.identifier.secondary	http://dx.doi.org/10.1016/0260-8774(95)00040-2	en
heal.language	English	en
heal.publicationDate	1996	en
heal.abstract	Microwave vacuum drying of banana slices was investigated experimentally. This type of drying procedure is preferable to conventional drying techniques in order to avoid product degradation due to high temperatures encountered in convective drying. The drying process was examined by introducing pulse-generated microwave power in banana samples. The material temperature was monitored. Temperature peaks in the last stages of drying indicated that drying could be favoured if temperature was maintained below a maximum level, so that the final product should not be burned by hot spots during microwave drying. This procedure produced dehydrated products of excellent quality as examined by taste, aroma, smell and rehydration tests. Copyright © 1996 Elsevier Science Limited.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/0260-8774(95)00040-2	en
dc.identifier.isi	ISI:A1996UJ32200006	en
dc.identifier.volume	28	en
dc.identifier.issue	2	en
dc.identifier.spage	203	en
dc.identifier.epage	209	en