Microwave Fruit Drying |
Author(s): |
Parit Rohini K. , department of technology shivaji university kolhapur; Dr. U. L. Bombale, department of technology, shivaji university, kolhapur |
Keywords: |
Microwave, Energy Saving, Conventional Heating |
Abstract |
now a day’s microwave drying is the most common method for fruits. Fruits are dried to extend storage life and reduce transport weight. The use of microwaves in drying has been growing in recent years. In resent research on microwave drying have some limitations like excessive heating at the edges and corners of the product. Due to this scorching problem are occurred also it causes the off-flavor. To reduce the energy wastage and operational cost new dimensions came up in drying techniques. The advantages of MW combination drying techniques include shorter drying times, improved product quality and Flexibility in producing a wide variety of dried products. The advantages of MW combination drying techniques include shorter drying times, improved product quality and Flexibility in producing a wide variety of dried products. The drying rate increases the nutritional value, color, and original flavor and puffing. |
Other Details |
Paper ID: IJSRDV5I30104 Published in: Volume : 5, Issue : 3 Publication Date: 01/06/2017 Page(s): 135-137 |
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