Microwave Convective Drying of Plant Foods at Constant and Variable Microwave Power
Lı́lia Ahrné, Nádia Rosa Pereira, N. Staack, Per Floberg
Drying Technology
Abstract
Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
microwave convective drying contributes to homogeneous and faster drying
“Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.”
microwave convective drying decreases drying time
“High microwave power decreases the drying time but causes charring of the product.”
microwave convective drying causes charring
“High microwave power decreases the drying time but causes charring of the product. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final dryi...”