Radio frequency-vacuum drying of kiwifruits: kinetics, uniformity and product quality
[EN] A radio frequency (RF) vacuum technology is proposed for drying kiwifruit slices using a 27.12 MHz, 3 kW RF-vacuum drying system. The results demonstrated that electrode gap, vacuum pressure and sample thickness had major effects on the RF-vacuum drying. The RF-vacuum drying was associated with...
| 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:10251/117402 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/117402 |
| Access Level: | acceso abierto |
| Palabra clave: | Drying Dehydration Dewatering Emerging technologies Products quality Process control Environmental Evaporation Sublimation Diffusion Energy Intensification Radio frequency-vacuum drying Hot air Moisture content distribution Moisture effective diffusivity Quality |
| Sumario: | [EN] A radio frequency (RF) vacuum technology is proposed for drying kiwifruit slices using a 27.12 MHz, 3 kW RF-vacuum drying system. The results demonstrated that electrode gap, vacuum pressure and sample thickness had major effects on the RF-vacuum drying. The RF-vacuum drying was associated with internal heating and rapid drying, resulting in 65% reduction of hot air (60ºC) drying time. Moreover, kiwifruits dehydrated by RF-vacuum drying were associated with better color stability, higher vitamin C retention and higher rehydration capacity (P<0.05). Overall, the RF-vacuum drying process may provide a more effective and practical method for high-quality dehydration of kiwifruits. |
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