Effect of microwave drying on some quality properties of dehydrated products

Krokida, MK; Maroulis, ZB

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Maroulis, ZB	en
dc.date.accessioned	2014-03-01T01:14:33Z
dc.date.available	2014-03-01T01:14:33Z
dc.date.issued	1999	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13137
dc.subject	Apple	en
dc.subject	Banana	en
dc.subject	Bulk density	en
dc.subject	Carrot	en
dc.subject	Color	en
dc.subject	Compression tests	en
dc.subject	Porosity	en
dc.subject	Potato	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	Color	en
dc.subject.other	Compression testing	en
dc.subject.other	Crops	en
dc.subject.other	Dehydration	en
dc.subject.other	Drying	en
dc.subject.other	Fruits	en
dc.subject.other	Microwave heating	en
dc.subject.other	Porosity	en
dc.subject.other	Strain	en
dc.subject.other	Stresses	en
dc.subject.other	Vacuum applications	en
dc.subject.other	Viscoelasticity	en
dc.subject.other	Microwave vacuum drying	en
dc.subject.other	Food processing	en
dc.subject.other	food	en
dc.subject.other	microwave drying	en
dc.subject.other	vacum drying	en
dc.title	Effect of microwave drying on some quality properties of dehydrated products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/07373939908917545	en
heal.identifier.secondary	http://dx.doi.org/10.1080/07373939908917545	en
heal.language	English	en
heal.publicationDate	1999	en
heal.abstract	The effect of microwave and microwave-vacuum drying on some quality properties such as density, porosity, color and viscoelastic behavior of dehydrated apple, banana, carrot and potato was investigated. It is concluded that microwave drying and moreover microwave-vacuum drying tends to increase the product porosity and to prevent the color damages during drying. Microwave drying seems to decrease the maximum stress and maximum strain of dehydrated products, while it increases their elasticity and decreases their viscous nature.The effect of microwave and microwave-vacuum drying on some quality properties such as density, porosity, color and viscoelastic behavior of dehydrated apple, banana, carrot and potato was investigated. It is concluded that microwave drying and moreover microwave-vacuum drying tends to increase the product porosity and to prevent the color damages during drying. Microwave drying seems to decrease the maximum stress and maximum strain of dehydrated products, while it increases their elasticity and decreases their viscous nature.	en
heal.publisher	Marcel Dekker Inc	en
heal.journalName	Drying Technology	en
dc.identifier.doi	10.1080/07373939908917545	en
dc.identifier.isi	ISI:000079304000007	en
dc.identifier.volume	17	en
dc.identifier.issue	3	en
dc.identifier.spage	449	en
dc.identifier.epage	466	en