EFFECT OF MICROWAVE DRYING ON SOME QUALITY PROPERTIES OF DEHYDRATED PRODUCTS
- 1 March 1999
- journal article
- research article
- Published by Taylor & Francis in Drying Technology
- Vol. 17 (3) , 449-466
- https://doi.org/10.1080/07373939908917545
Abstract
The effect of microwave and microwave-vacuum drying on some quality properties such as density, porosity, color and viscoelastic behavior of dehydrated apple, banana, carrot and potato was investigated. It is concluded that microwave drying and moreover microwave-vacuum drying tends to increase the product porosity and to prevent the color damages during drying. Microwave drying seems to decrease the maximum stress and maximum strain of dehydrated products, while it increases their elasticity and decreases their viscous natureKeywords
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