Journal
DRYING TECHNOLOGY
Volume 32, Issue 11, Pages 1326-1333Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2014.924135
Keywords
beta-carotene preservation; Change of color; Microwave-vacuum drying; Variable drying conditions
Categories
Funding
- Poznan University of Technology [32-127/14 DS-PB]
Ask authors/readers for more resources
The aim of this work was to study the influence of microwave power variation during microwave-vacuum drying on both drying time and dried material quality. Red beetroot and carrot were chosen as the material. The quality of the dried material was described by its color change and beta-carotene loss (for carrot) due to drying. The first series of experiments consisted of drying under constant microwave power. Only the lowest microwave power gave an undamaged product. During the second series of experiments, the microwave power was changed in time intervals. However, the use of interval conditions either had a small influence on the process time or did not provide satisfactory quality of the dried samples. During the third series of experiments, initial drying was performed with higher microwave power and then the process was continued with the lowest applied power. This method shortened the process time and gave the best quality of material.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available