Microwave assisted convective drying of kale (Brassica oleracea L. var. sabellica L.) at stationary and non-stationary conditions
[EN] This paper concerns hybrid drying of kale. Eight different schedules of drying were tested experimentally to find out the influence of microwave enhancement on the kinetics (drying rate and time), energy consumption of convective drying and quality of products. Different power of microwaves and...
| Autores: | , |
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| Tipo de recurso: | capítulo de libro |
| Fecha de publicación: | 2018 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/118374 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/118374 |
| Access Level: | acceso abierto |
| Palabra clave: | Drying Dehydration Dewatering Emerging technologies Products quality Process control Environmental Evaporation Sublimation Diffusion Energy Intensification Hybrid drying Intermitent drying Kale Ascorbic acid Colour |
| Sumario: | [EN] This paper concerns hybrid drying of kale. Eight different schedules of drying were tested experimentally to find out the influence of microwave enhancement on the kinetics (drying rate and time), energy consumption of convective drying and quality of products. Different power of microwaves and modes of microwave application were tested. Quality of products was assesed through water activity and colour measurements, as well as retention of ascorbic acid. The results obtained in the studies allowed to state that intermittent application of high-power microwave pulses may lead to a meaningful reduction of drying time and high quality of the dry products. |
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