Microwave convective drying of plant foods at constant and variable microwave power

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Microwave convective drying of plant foods at constant and variable microwave power. / Ahrné, L. M.; Pereira, N. R.; Staack, N.; Floberg, P.

I: Drying Technology, Bind 25, Nr. 7-8, 2007, s. 1149-1153.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Ahrné, LM, Pereira, NR, Staack, N & Floberg, P 2007, 'Microwave convective drying of plant foods at constant and variable microwave power', Drying Technology, bind 25, nr. 7-8, s. 1149-1153. https://doi.org/10.1080/07373930701438436

APA

Ahrné, L. M., Pereira, N. R., Staack, N., & Floberg, P. (2007). Microwave convective drying of plant foods at constant and variable microwave power. Drying Technology, 25(7-8), 1149-1153. https://doi.org/10.1080/07373930701438436

Vancouver

Ahrné LM, Pereira NR, Staack N, Floberg P. Microwave convective drying of plant foods at constant and variable microwave power. Drying Technology. 2007;25(7-8):1149-1153. https://doi.org/10.1080/07373930701438436

Author

Ahrné, L. M. ; Pereira, N. R. ; Staack, N. ; Floberg, P. / Microwave convective drying of plant foods at constant and variable microwave power. I: Drying Technology. 2007 ; Bind 25, Nr. 7-8. s. 1149-1153.

Bibtex

@article{f881c1f44a8649e5afab19dd54ff2509,
title = "Microwave convective drying of plant foods at constant and variable microwave power",
abstract = "Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.",
keywords = "Air temperature, Air velocity, Charred product, Kinetics, Product quality",
author = "Ahrn{\'e}, {L. M.} and Pereira, {N. R.} and N. Staack and P. Floberg",
year = "2007",
doi = "10.1080/07373930701438436",
language = "English",
volume = "25",
pages = "1149--1153",
journal = "Drying Technology",
issn = "0737-3937",
publisher = "Taylor & Francis",
number = "7-8",

}

RIS

TY - JOUR

T1 - Microwave convective drying of plant foods at constant and variable microwave power

AU - Ahrné, L. M.

AU - Pereira, N. R.

AU - Staack, N.

AU - Floberg, P.

PY - 2007

Y1 - 2007

N2 - Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.

AB - Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.

KW - Air temperature

KW - Air velocity

KW - Charred product

KW - Kinetics

KW - Product quality

U2 - 10.1080/07373930701438436

DO - 10.1080/07373930701438436

M3 - Journal article

AN - SCOPUS:34547685935

VL - 25

SP - 1149

EP - 1153

JO - Drying Technology

JF - Drying Technology

SN - 0737-3937

IS - 7-8

ER -

ID: 202133219