Microwave/vacuum drying of model fruit gels

Drouzas, AE; Tsami, E; Saravacos, GD

dc.contributor.author	Drouzas, AE	en
dc.contributor.author	Tsami, E	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:14:48Z
dc.date.available	2014-03-01T01:14:48Z
dc.date.issued	1999	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13227
dc.subject	Drying Kinetic	en
dc.subject	Electromagnetic Field	en
dc.subject	Empirical Model	en
dc.subject	Experimental Data	en
dc.subject	Fruit Production	en
dc.subject	Orange Juice	en
dc.subject	Rate Constant	en
dc.subject	Regression Analysis	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Food processing	en
dc.subject.other	Fruits	en
dc.subject.other	Mathematical models	en
dc.subject.other	Microwave heating	en
dc.subject.other	Moisture	en
dc.subject.other	Pressure	en
dc.subject.other	Reaction kinetics	en
dc.subject.other	Regression analysis	en
dc.subject.other	Vacuum applications	en
dc.subject.other	Absolute pressure	en
dc.subject.other	Fruit gels	en
dc.subject.other	Drying	en
dc.title	Microwave/vacuum drying of model fruit gels	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(98)00133-2	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(98)00133-2	en
heal.language	English	en
heal.publicationDate	1999	en
heal.abstract	Combined microwave (MW)/vacuum drying of fruit materials has a promising potential for high-quality dehydrated products. A better knowledge of the drying kinetics of fruit products could improve the design and operation of efficient dehydration systems. A laboratory MW/vacuum drier was used for drying kinetics experiments with model fruit gels, simulating orange juice concentrate. The system was operated in the vacuum range of 30-50 mbar and MW power of 640-710 W. The distribution of the electromagnetic field in the cavity of the oven was determined from the drying rate of samples, placed at 5 different locations. The drying rate was determined by periodic weighing of the sample. The rate constant (K) of the single-layer model of drying was estimated by regression analysis of the experimental data. An empirical model is proposed for estimating the drying constant (K) as a function of the absolute pressure and the MW power of the system. (C) 1999 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	Elsevier Science Ltd	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(98)00133-2	en
dc.identifier.isi	ISI:000079365300001	en
dc.identifier.volume	39	en
dc.identifier.issue	2	en
dc.identifier.spage	117	en
dc.identifier.epage	122	en