Seminar Paper

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Title

COMPARISON OF DRYING FRUITS AND VEGETABLES BY TWO METHODS: CONVENTIONAL DRYING AND MICROWAVE ASSISTED VACUUM DRYING

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Abstract

 DRYING IS AN ANCIENT PROCESS USED TO PRESERVE FOODS. CONVENTIONAL DRYING (HOT AIR) OFFERS DEHYDRATED PRODUCTS THAT CAN HAVE AN EXTENDED LIFE OF A YEAR. UNFORTUNATELY, THE QUALITY OF A CONVENTIONALLY DRIED PRODUCT IS DRASTICALLY REDUCED FROM THAT OF ORIGINAL FOODSTUFF. VACUUM DRYING IS BASED ON THE DEHYDRATION BASED ON REDUCING OF THE PRESSURE AND TEMPERATURE OF THE DRYING. DUE TO EMPLOYING MICROWAVE THE FOOD STUFF WOULD BE HEATED SIMULTANEOUSLY AND EMPLOYING OF VACUUM WOULD REDUCE THE EVAPORATING TEMPERATURE OF WATER SO THAT THE REQUIRING TEMPERATURE WOULD DECREASE. MOST OF THE DETERIORATION AND MICROBIOLOGICAL REACTIONS ARE STOPPED WHICH GIVES THE FINAL PRODUCT EXCELLENT QUALITY.

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