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Experimental researches regarding the continuous flow dryng of fruits in microwave installations

Author(s): Adriana Muscalu | Mihai Marin | Valer Turcin

Journal: Scientific Papers of the Research Institute for Fruit Growing Pitesti, Romania
ISSN 1584-2231

Volume: XXV;
Start page: 125;
Date: 2009;
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Keywords: Drying | microwave | fruits | continuous flow

The competitive capitalization of Romanian food products both on internal and external market has imposed the elaboration of new and efficient technologies, based on modern and state-of-the art equipment, which is also environmental - friendly equipment. The conventional drying technologies for fruits are not enough for maintaining their colour, flavour, texture, vitamin contents, etc. Therefore, alternative methods, also named non-conventional methods have been developed, being designed to reduce the effects that time and temperature factors have on these products. The paper comprises an overview of same non-conventional drying technologies of fruits and, at the same time, it presents the results achieved by the authors’ team in the field of these products conserving technology by dehydration with non-ionized radiations (microwave field), by using an installation designed to continuous - flow processing.
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