Microwave application in vacuum drying of fruits

see the original item page
in the repository's web site and access all digital files if the item*

1996 (EN)
Microwave application in vacuum drying of fruits (EN)

Drouzas, AE (EN)
Schubert, H (EN)

N/A (EN)

Microwave vacuum drying of banana slices was investigated experimentally. This type of drying procedure is preferable to conventional drying techniques in order to avoid product degradation due to high temperatures encountered in convective drying. The drying process was examined by introducing pulse-generated microwave power in banana samples. The material temperature was monitored. Temperature peaks in the last stages of drying indicated that drying could be favoured if temperature was maintained below a maximum level, so that the final product should not be burned by hot spots during microwave drying. This procedure produced dehydrated products of excellent quality as examined by taste, aroma, smell and rehydration tests. Copyright © 1996 Elsevier Science Limited. (EN)


High Temperature (EN)
Hot Spot (EN)
Microwave vacuum drying (EN)
Thermal effects (EN)
Pulse generated microwave power (EN)
Temperature control (EN)
Dehydration (EN)
Microwave heating (EN)
Vacuum applications (EN)
Drying (EN)
Fruits (EN)

Εθνικό Μετσόβιο Πολυτεχνείο (EL)
National Technical University of Athens (EN)

Journal of Food Engineering (EN)



*Institutions are responsible for keeping their URLs functional (digital file, item page in repository site)