PHYSICAL AND CHEMICAL PROPERTIES OF MICROWAVE DRIED FOOD PRODUCTS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 6
Abstract
In food industry, the convective technique is a commonly applied drying method. However, in the recent years, this drying technique has been often replaced by microwave drying. Compared to the conventional methods, this method of removing water makes it possible to produce a high quality product, owing, mainly, to the reduced duration of the process, which in turn reduces the oxidation of the material, as well as owing to the uniform heating of the materials. At the same time, the microwave drying has a beneficial effect on shrinkage, porosity, mechanical properties, reconstitution, preservation of colour and aroma, as well as on preservation of biologically active ingredients. However, it is necessary to keep in mind that the optimization of the microwave-assisted drying process is indispensable for the purpose of selecting such process parameters, which guarantee that various dried products manufactured are meeting high requirements of consumers and that they are a valuable raw material for applications in different sectors of food industry.
Authors and Affiliations
Małgorzata Nowacka, Magdalena Sledź, Artur Wiktor, Dorota Witrowa-Rajchert
Keywords
Related Articles
- EP ID EP99917
- DOI 10.15193/zntj/2012/85/005-020
- Views 56
- Downloads 0
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