Nauka Przyroda Technologie

2009 volume 3 issue 4 #139

Ewa Jakubczyk, Ewa Gondek

Effect of process parameters on characteristics of convection-microwave drying of FOAMED apple purée

Abstract.

The aim of this work was to determine the effect of drying parameters (thickness of layer, air velocity, microwave output power) on the kinetics of convection-microwave drying process of foamed apple purée. Foamed material was dried as a 2, 4, 6, 8, 10 mm layer at 40°C and an air velocity of 1.8 m/s, at the power of 250 W. The process was also carried out at a convection-microwave drier at the output power in the range of 0-250 W. The dependence of the drying rate on air flow rate was reported. The decrease of foam thickness from 10 to 2 mm resulted in a two-fold decrease of drying time. The drying rates and throughput increased with air flow and microwave power output.

Keywords: microwave drying, foam, layer thickness, air flow velocity, throughput

Full text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom3/zeszyt4/art_139.pdf

Streszczenie w języku polskim:
http://www.npt.up-poznan.net/tom3/zeszyt4/streszczenie-139.html

For citation:
Jakubczyk E., Gondek E., 2009. Wpływ parametrów procesu na przebieg suszenia konwekcyjno-mikrofalowego spienionego przecieru jabłkowego. Nauka Przyr. Technol. 3, 4, #139.

Corresponding address:
Ewa Jakubczyk
Katedra Inżynierii Żywności i Organizacji Produkcji
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159 C
02-776 Warszawa
Poland

e-mail: ewa_jakubczyk@sggw.pl

Accepted for print: 4.11.2009