Microwave convective drying of plant foods at constant and variable microwave power

L. M. Ahrné*, N. R. Pereira, N. Staack, P. Floberg

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

66 Citations (Scopus)

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.

Original languageEnglish
JournalDrying Technology
Volume25
Issue number7-8
Pages (from-to)1149-1153
Number of pages5
ISSN0737-3937
DOIs
Publication statusPublished - 2007
Externally publishedYes

Keywords

  • Air temperature
  • Air velocity
  • Charred product
  • Kinetics
  • Product quality

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