Intermittent–microwave and convective drying of parsley
[EN] The studies present convective drying of parsley with an intermittent microwave application. Eight different drying programs including convective drying (CV) were carried out in a laboratory-scale hybrid dryer. The influence of intermittent conditions on drying time, drying rate, energy efficie...
| 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:10251/116658 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/116658 |
| Access Level: | acceso abierto |
| Palabra clave: | Drying Dehydration Dewatering Emerging technologies Products quality Process control Environmental Evaporation Sublimation Diffusion Energy Intensification Intermittent drying Microwaves Vitamin C Rehydration |
| Sumario: | [EN] The studies present convective drying of parsley with an intermittent microwave application. Eight different drying programs including convective drying (CV) were carried out in a laboratory-scale hybrid dryer. The influence of intermittent conditions on drying time, drying rate, energy efficiency and product quality was analysed. The results demonstrated that intermittent–microwave convective drying improves the drying kinetics and reduces energy consumption. Moreover, a higher retention of vitamin C, smaller color change and a better ability to rehydration were observed for the parsley samples dried using intermittent drying than for CV. |
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