microwave and convective drying of potato

Overall Quality of Fruits and Vegetables Products

The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application To prolong their availability on the market drying has received special atten

Determination of Drying Kinetics of Tunceli Garlic with

2016-6-9Such drying methods as contact drying convective drying radiative drying freeze drying and osmotic drying are used to dry vegetables fruits and cereal products (Yagcioglu et al 1999) Microwave drying has an important place among radiative drying methods Microwaves are generally used as heat sources due to their fast

Applicability of vacuum‐microwave drying for tomato

Read Applicability of vacuum‐microwave drying for tomato fruit based on evaluations of energy cost color functional components and sensory qualities Journal of Food Processing and Preservation on DeepDyve the largest online rental service for scholarly research with thousands of academic publications available at your fingertips

POTATOES DRYING DYNAMICS RESEARCH

2016-5-25In order to compare the drying dynamics of different size of potato slices calculation was made per 100 g of product Results which are presented in Fig 1 show the drying temperature and layer thickness have a significant impact on the potato slices drying Moisture removal from potato slices with 20 mm thickness is significantly lower

Thin

The drying rate versus drying duration at different air-velocities for recirculatory hot-air dried and microwave-convective dried oyster mushrooms is shown in Fig 4 for 50 C the drying rate of mushroom in first 30 min of drying at 1 m/s in recirculatory hot-air dryer and 0 5 1 and 1 5 m/s in microwave-convective dryer were 5 913 6 234 8

Microwave and convective drying of potato slices

Potato slices were dried using microwave drying combined microwave and convective drying and convective drying Drying conditions included several slice thicknesses power levels and air temperatures The profiles of temperature moisture content and relative humidity as well as shrinkage data were generated Dried products were rehydrated and rehydration kinetics were determined In

Optimization of the microwave drying process for

2019-11-11A microwave drying system with functions of automatic power and temperature control was developed to dry potato chips The mass and moisture content of the sample are available online The dielectric properties of the samples were measured during microwave drying during which the microwave absorption capacity of the samples was analyzed

Energy consumption and mathematical modeling of

March 2012 Energy consumption and mathematical modeling of microwave drying of potato slices Vol 14 No 1 95 characteristics of potato samples dried using microwave and combined microwave–convective techniques Reyes et al (2007) found that the type of dryers and the drying temperature had a strong effect on drying rate and on the

Food drying

2020-7-29Food drying is a method of food preservation in which food is dried (dehydrated or desiccated) Drying inhibits the growth of bacteria yeasts and mold through the removal of water Dehydration has been used widely for this purpose since ancient times the earliest known practice is 12 000 B C by inhabitants of the modern Middle East and Asia regions

Drying Kinetics and Rehydration Characteristics of

The effect of pretreatment (0 5% citric acid solution) and drying air temperature (40 50 60 and 70C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer The experimental results show that the drying temperature and pretreatment have significant effects on the moisture removal from mushroom In addition rehydration ratio of pretreated samples was

Convective drying of potatoes assisted by microwave and

2017-12-12In phases 2 4 and 6 (10 min each) only microwave drying was supplied 6 CV-MW+IRper Convective drying enhanced with microwave radiation in the whole process and periodically with infrared radiation This process consisted of 8 phases In phases 1 3 5 and 7 the process was enhanced with infrared radiation

Drying and Storage Engineering: Lesson 17 Microwave

Researchers have attempted microwave convective drying of carrots potatoes garlic and onions Bouraoui et al [42] dried potato slices using combined microwave and convective drying and concluded that microwave drying had a potential for producing better quality dried product than convective drying alone The drying time was reduced

c Consult author(s) regarding copyright matters Notice

2020-2-28100 drying time saving was reported by (Sadeghi Mirzabeigi Kesbi Mireei 2013) where 101 they reported that the convection drying of lemon slice at 500C took 1850 min whereas 102 microwave convective drying with specific microwave power 2 04 W/g took only 44 103 min This is an enormous saving in drying time accounting 97%

Osmotic dehydration combined with hot air

Aloe vera gel is widely used as a functional ingredient in food processing This gel is very unstable due to its high water activity Drying process can be used to obtain shelf stable products Response surface methodology was used to assess the effects of solution concentration (30-60% w/w) solution temperature (30-50C) and immersion time (4-6h) at atmospheric pressure and constant

Influence of drying methods on activation energy

2012-5-10microwave drying of carrot slices was compared to air drying and freeze drying on the basis of rehydration potential (Lin et al 1998) Characteristics of chard leaves during microwave convective and combined microwave-convective drying

Combined microwave and hot air convective dehydration

2019-2-22The effect of microwave radiation densities (100 and 300 W) and hot air velocities (5 and 10 m/s) on the physical and biochemical properties as well as consumer acceptability of dried longan fleshes was investigated It was found that the moisture in the longan dried by microwave-air convective oven was displaced faster than the traditional drying

Investigation of Microwave Power Effects on Drying

2015-6-6The drying time of the convective technique can described the drying behaviour of potato As little research has been performed effect of microwave power on energy consumption and drying efficiency in microwave drying method [21] the present research is

Transport Phenomena and Shrinkage Modeling During

2009-12-1microwave heating of potato samples however it was found that the value of Reynolds number was equal to10-5 (Datta 2007 I) Generally in the case of convective drying the inner evaporation is considerably lower than that of microwave process so it can be assumed that pressure driven flow is negligible and vapour molecular

transfer during convective microwave and combined microwave

2013-1-1As part of the experimental work the moisture contents of slab and cylindrical potato samples dried under convective microwave and combined convective microwave conditions (air temperature 30-60 degreesC air velocity 1-2 ms(-1) microwave output power

Convective air microwave and combined drying of potato

Convective air microwave and combined drying of potato pre-treated by pulsed electric fields The effects of pulsed electric field (PEF) treatment on drying of potato have been investigated The convective air (CA) (T = 50 C) microwave (MW) and combined (CA

Mathematical modeling of microwave

During microwave-assisted convective drying of grapes heat loss due to water vapor loss was taken into consideration as evaporative heat loss term To develop the mathematical models used to predict the moisture content and temperature profile during microwave-assisted convective drying of grapes the following assumptions were made:

Transport Phenomena and Shrinkage Modeling During

2009-12-1microwave heating of potato samples however it was found that the value of Reynolds number was equal to10-5 (Datta 2007 I) Generally in the case of convective drying the inner evaporation is considerably lower than that of microwave process so it can be assumed that pressure driven flow is negligible and vapour molecular

Microorganism preservation by convective air

2020-7-22ABSTRACT At present microorganisms are mainly preserved by freeze-drying There is however lack of studies conducted on various cheaper yet promising convective air-drying alternatives Convective air-drying has been proven to produce dried culture with comparable cell survival and final moisture content to that of freeze-drying This paper aims to draw an understanding to application and

Submission DergiPark

In this study the effects of convective (50 and 75 C) microwave (90 and 160W) and microwave-convective (90W-50 C 90W-75 C 160W-50 C and 160W-75 C) drying treatments on the drying parameters of apricot samples were investigated To select the best thin-layer drying models for the drying treatments 9 mathematical models were fitted to the experimental data and the performances

Effect of potato strips pre

Pre-drying of potato strips lowered the fat content in the finished product by 28% compared with the non-pre-dried control samples The smaller cutting force and bending strength were exhibited byFrench fries made of potato strips pre-dried with the convective pre-drying method at 75oC and 50oC compared with the microwave method

POTATOES DRYING DYNAMICS RESEARCH

2016-5-25In order to compare the drying dynamics of different size of potato slices calculation was made per 100 g of product Results which are presented in Fig 1 show the drying temperature and layer thickness have a significant impact on the potato slices drying Moisture removal from potato slices with 20 mm thickness is significantly lower

Evaluation of drying behavior of sweet potato slices in

Evaluation of drying behavior of sweet potato slices in convective air dryer Sagar N and Subba Rao KV Abstract In this paper drying behavior of sweet potato slices at three different temperatures (50 60 and 70C) and slice thicknesses (1 5 3 and 4 5 cm) was studied Results shows that drying