The effect of process conditions on the drying kinetics and rehydration characteristics of some MW-vacuum dehydrated fruits

Pappas, C; Tsami, E; Marinos-Kouris, D

dc.contributor.author	Pappas, C	en
dc.contributor.author	Tsami, E	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:15:18Z
dc.date.available	2014-03-01T01:15:18Z
dc.date.issued	1999	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13424
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0033047257&partnerID=40&md5=b82604a5e8515a4651995880921a560f	en
dc.subject	Apple	en
dc.subject	Avocado	en
dc.subject	Empirical drying and rehydration models	en
dc.subject	Mushroom	en
dc.subject	Pear	en
dc.subject	Strawberry	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	Food processing	en
dc.subject.other	Fruits	en
dc.subject.other	Mass transfer	en
dc.subject.other	Mathematical models	en
dc.subject.other	Microwaves	en
dc.subject.other	Pressure effects	en
dc.subject.other	Vacuum technology	en
dc.subject.other	Rehydration	en
dc.subject.other	Drying	en
dc.subject.other	drying	en
dc.subject.other	food	en
dc.title	The effect of process conditions on the drying kinetics and rehydration characteristics of some MW-vacuum dehydrated fruits	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	1999	en
heal.abstract	The effect of drying conditions, namely, microwave power, vacuum pressure, as well as sample geometry, on the drying kinetics and rehydration characteristics of five microwave vacuum dehydrated fruits (apple, avocado, mushroom, pear and strawberry) was studied. The investigation involved a wide range of microwave power, vacuum pressure and sample size levels. The drying rate and the rehydration ratio, a measure of rehydration characteristics, were found to depend on the drying conditions. An empirical mass transfer model, involving a characteristic parameter for each process (drying and rehydration) as a function of process variables, namely, microwave power, vacuum pressure and sample size, was also tested with the data obtained in a microwave oven equipped with vacuum apparatus. Furthermore, a comparison of rehydration properties of microwave vacuum and conventionally dehydrated products, was conducted.The effect of drying conditions, namely, microwave power, vacuum pressure, as well as sample geometry, on the drying kinetics and rehydration characteristics of five microwave vacuum dehydrated fruits (apple, avocado, mushroom, pear and strawberry) was studied. The investigation involved a wide range of microwave power, vacuum pressure and sample size levels. The drying rate and the rehydration ratio, a measure of rehydration characteristics, were found to depend on the drying conditions. An empirical mass transfer model, involving a characteristic parameter for each process (drying and rehydration) as a function of process variables, namely, microwave power, vacuum pressure and sample size, was also tested with the data obtained in a microwave oven equipped with vacuum apparatus. Furthermore, a comparison of rehydration properties of microwave vacuum and conventionally dehydrated products, was conducted.	en
heal.publisher	Marcel Dekker Inc, New York, NY, United States	en
heal.journalName	Drying Technology	en
dc.identifier.isi	ISI:000078611300010	en
dc.identifier.volume	17	en
dc.identifier.issue	1-2	en
dc.identifier.spage	157	en
dc.identifier.epage	174	en