THE EFFECT OF PROCESS CONDITIONS ON THE DRYING KINETICS AND REHYDRATION CHARACTERISTICS OF SOME MW-VACUUM DEHYDRATED FRUITS

ABSTRACT

The effect of drying conditions, namely, microwave power, vacuum pressure, as well as sample geometry, on the drying kinetics and rehydration characteristics of five microwave vacuum dehydrated fruits (apple, avocado, mushroom, pear and strawberry) was studied. The investigation involved a wide range of microwave power, vacuum pressure and sample size levels. The drying rate and the rehydration ratio, a measure of rehydration characteristics, were found to depend on the drying conditions. An empirical mass transfer model, involving a characteristic parameter for each process (drying and rehydration( as a function of process variables, namely, microwave power, vacuum pressure and sample size, was also tested with the data obtained in a microwave oven equipped with vacuum apparatus. Furthermore, a comparison of rehydration properties of microwave vacuum and conventionally dehydrated products, was conducted.

Key Words and Phrases:

• apple
• avocado
• empirical drying and rehydration models
• mushroom
• pear
• strawberry

Additional information

Notes on contributors

E. Tsami

whom all correspondence should be addressed