کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226367 | 464537 | 2006 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Microwave power control strategies on the drying process II. Phase-controlled and cycle-controlled microwave/air drying Microwave power control strategies on the drying process II. Phase-controlled and cycle-controlled microwave/air drying](/preview/png/226367.png)
The current study was conducted for evaluating the effects of two different strategies viz., phase control and cycle control, on the microwave/air drying process. The evaluation was carried out through combined microwave and convective drying of potato samples. Results showed that different power control methods had different impacts on drying kinetics and product quality. In both drying modes, the drying time increased with the decrease of microwave power density and the increase of air velocity. The drying rates of cycle-controlled drying are significantly higher than those of phase-controlled drying. In terms of rehydration capacity the phase-controlled drying mode produced better results. The product colour and sensory attributes were independent of the power control methods.
Journal: Journal of Food Engineering - Volume 76, Issue 2, September 2006, Pages 195–201