Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas

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Standard

Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas. / Pereira, Nádia R.; Marsaioli, Antonio; Ahrné, Lília M.

I: Journal of Food Engineering, Bind 81, Nr. 1, 2007, s. 79-87.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Pereira, NR, Marsaioli, A & Ahrné, LM 2007, 'Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas', Journal of Food Engineering, bind 81, nr. 1, s. 79-87. https://doi.org/10.1016/j.jfoodeng.2006.09.025

APA

Pereira, N. R., Marsaioli, A., & Ahrné, L. M. (2007). Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas. Journal of Food Engineering, 81(1), 79-87. https://doi.org/10.1016/j.jfoodeng.2006.09.025

Vancouver

Pereira NR, Marsaioli A, Ahrné LM. Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas. Journal of Food Engineering. 2007;81(1):79-87. https://doi.org/10.1016/j.jfoodeng.2006.09.025

Author

Pereira, Nádia R. ; Marsaioli, Antonio ; Ahrné, Lília M. / Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas. I: Journal of Food Engineering. 2007 ; Bind 81, Nr. 1. s. 79-87.

Bibtex

@article{729133a745064dffa0466a55e10a4089,
title = "Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas",
abstract = "This paper reports on a study of the final stage of microwave-hot air drying of osmotically dehydrated bananas, focusing on the effects of microwave power, air temperature and air velocity on drying kinetics and product quality, evaluated in terms of colour, apparent volume and porosity. The drying process was divided into three periods: phase I (760 W; 2 kgmoisture/kgdry matter); phase II (380 W; 0.67 kgmoisture/kgdry matter); and phase III (0 W, 76 W, 150 W or 230 W up to the final sample moisture of 0.17 kgwater/kgd m). Three conditions for the hot air were tested: 50 °C and 3.3 m/s; 70 °C and 3.3 m/s; 70 °C and 5.7 m/s. The results show that increasing the microwave power in phase III increased the drying rate, thus making the drying time shorter. However, higher microwave power also caused temperature runaway leading to charring on the dried product. Air flow cools the product surface and improves product quality by reducing charring.",
keywords = "Fruits, Microwave final drying, Porosity, Product quality",
author = "Pereira, {N{\'a}dia R.} and Antonio Marsaioli and Ahrn{\'e}, {L{\'i}lia M.}",
year = "2007",
doi = "10.1016/j.jfoodeng.2006.09.025",
language = "English",
volume = "81",
pages = "79--87",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas

AU - Pereira, Nádia R.

AU - Marsaioli, Antonio

AU - Ahrné, Lília M.

PY - 2007

Y1 - 2007

N2 - This paper reports on a study of the final stage of microwave-hot air drying of osmotically dehydrated bananas, focusing on the effects of microwave power, air temperature and air velocity on drying kinetics and product quality, evaluated in terms of colour, apparent volume and porosity. The drying process was divided into three periods: phase I (760 W; 2 kgmoisture/kgdry matter); phase II (380 W; 0.67 kgmoisture/kgdry matter); and phase III (0 W, 76 W, 150 W or 230 W up to the final sample moisture of 0.17 kgwater/kgd m). Three conditions for the hot air were tested: 50 °C and 3.3 m/s; 70 °C and 3.3 m/s; 70 °C and 5.7 m/s. The results show that increasing the microwave power in phase III increased the drying rate, thus making the drying time shorter. However, higher microwave power also caused temperature runaway leading to charring on the dried product. Air flow cools the product surface and improves product quality by reducing charring.

AB - This paper reports on a study of the final stage of microwave-hot air drying of osmotically dehydrated bananas, focusing on the effects of microwave power, air temperature and air velocity on drying kinetics and product quality, evaluated in terms of colour, apparent volume and porosity. The drying process was divided into three periods: phase I (760 W; 2 kgmoisture/kgdry matter); phase II (380 W; 0.67 kgmoisture/kgdry matter); and phase III (0 W, 76 W, 150 W or 230 W up to the final sample moisture of 0.17 kgwater/kgd m). Three conditions for the hot air were tested: 50 °C and 3.3 m/s; 70 °C and 3.3 m/s; 70 °C and 5.7 m/s. The results show that increasing the microwave power in phase III increased the drying rate, thus making the drying time shorter. However, higher microwave power also caused temperature runaway leading to charring on the dried product. Air flow cools the product surface and improves product quality by reducing charring.

KW - Fruits

KW - Microwave final drying

KW - Porosity

KW - Product quality

U2 - 10.1016/j.jfoodeng.2006.09.025

DO - 10.1016/j.jfoodeng.2006.09.025

M3 - Journal article

AN - SCOPUS:33846612021

VL - 81

SP - 79

EP - 87

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 1

ER -

ID: 202134431