Shrinkage Characteristics of Potatos Dehydrated Under Combined Microwave and Convective Air Conditions
作者:
M.A.M KHRAISHEH,
T.J.R. COOPER,
T.R.A. MAGEE,
期刊:
Drying Technology
(Taylor Available online 1997)
卷期:
Volume 15,
issue 3-4
页码: 1003-1022
ISSN:0737-3937
年代: 1997
DOI:10.1080/07373939708917274
出版商: Taylor & Francis Group
关键词: Microwave drying;shrinkage;convertire drying;inlernd stress;quality
数据来源: Taylor
摘要:
A study of the pysical structure and quality potatoes during microwave and air drying war undertaken. The effect of various experimental variables on volumetric shrinkage including microwove power levels, air temperature and velocity as well as sample geometry was investigated. In both microwave and air drying, the shrinkage of potatoes showed a linear behaviour in relation to different moisture content levels. Experimental data showedthat air velocity and microwave power had a major effect on the degree of shrinkage, also the shrinkage behaviour was independent of sample geometry and air temperature. The use of microwave produced smaller changer in volume (less shrinkage) and henee a better quality finished product.
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