video

sound

Persian Version

View:

726

Download:

Cites:

Information Seminar Paper

Title

INTRODUCING A NOVEL DRYING TECHNOLOGY: MICROWAVE-OSMOTIC DEHYDRATION OF APPLES UNDER CONTINUOUS SPRAY MEDIUM FLOW CONDITIONS

Pages

 Start Page | End Page

Abstract

 MICROWAVE OSMOTIC DEHYDRATION (MWOD) UNDER CONTINUOUS FLOW IS A NEW PROCESS WITH A GOOD POTENTIAL FOR QUALITY OPTIMIZATION. IT COMBINES MICROWAVE PROCESS WITH OSMOTIC DEHYDRATION FOR ENHANCING THE MASS TRANSFER RATE OF OSMOTIC DEHYDRATION PROCESS AND PRODUCT QUALITY. THIS STUDY WAS CARRIED OUT TO INVESTIGATE THE EFFECTS OF MWOD OF APPLE (RED GALA) CYLINDER IN THE IMMERSION (MWODS) AND SPRAY MEDIUM (MWODI). SELECTED TEMPERATURES, SUGAR CONCENTRATIONS, FLOW RATES AND CONTACT TIMES WERE STUDIED. THE PROCESS WAS MONITORED EMPLOYING SEVERAL PARAMETERS RELATED TO MOISTURE CONTENT, WEIGHT REDUCTION AND SOLID GAIN CHANGES. THE RESULTS SHOWED THAT APPLYING MICROWAVE-OSMOTIC DEHYDRATION UNDER SPRAY MEDIUM (MWODS) CONSIDERABLY INCREASED THE WATER MASS TRANSFER FROM THE FRUIT TO THE OSMOTIC SOLUTION, LEADING TO A SIGNIFICANT INCREASE OF MOISTURE LOSS. THE RESULTS ALSO SHOWED THAT AT 50OC/50OBRIX AND 30 MIN IMMERSION IN OSMOTIC SOLUTION, THE MOISTURE LOSS WAS 36 % HIGHER UNDER MWODS THAN MWODI, WHILE SOLID GAIN WAS 26% LESS UNDER MWODS THAN MWODI AT THE SAME CONDITIONS. THUS, THIS SPRAY SYSTEM IS MORE EFFICIENT AND MUCH EASIER TO ADAPT UNDER COMMERCIAL CONDITIONS, AND MWODS WAS FAR MORE EFFECTIVE THAN MWODI IN REMOVING MOISTURE WHILE AT THE SAME TIME RESTRICTING SOLID GAIN...

Cites

  • No record.
  • References

  • No record.
  • Related Journal Papers

  • No record.
  • Related Seminar Papers

  • No record.
  • Related Plans

  • No record.
  • Recommended Workshops