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Drying Technology
An International Journal
Volume 17, 1999 - Issue 3
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Original Articles

EFFECT OF MICROWAVE DRYING ON SOME QUALITY PROPERTIES OF DEHYDRATED PRODUCTS

M. K. Krokida Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece E-mail: E-mail [email protected]
&
Z. B. Maroulis Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece E-mail: E-mail [email protected]
Pages 449-466 | Published online: 27 Apr 2007
 
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ABSTRACT

The effect of microwave and microwave-vacuum drying on some quality properties such as density, porosity, color and viscoelastic behavior of dehydrated apple, banana, carrot and potato was investigated. It is concluded that microwave drying and moreover microwave-vacuum drying tends to increase the product porosity and to prevent the color damages during drying. Microwave drying seems to decrease the maximum stress and maximum strain of dehydrated products, while it increases their elasticity and decreases their viscous nature

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