Strawberries hybrid drying combining airflow, dic technology andintermittent microwaves

• E. Amami ^[3] ; C. Besombes ^[1] ; N. Kechaou ^[2] ; K. Allaf ^[1]
  1. [1] University of La Rochelle

     University of La Rochelle

     Arrondissement de La Rochelle, Francia

     
  2. [2] University of Sfax

     University of Sfax

     Túnez

     
  3. [3] Université de Manouba

  Mostrar afiliaciones +
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 1639
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • 1-cm strawberry slices were partially airflow-dried at 50 °C, to reach 0.25 gH2O/g db. Optimized DIC treatment was performed at 350 kPa for 10 s. Thefinal drying stage of these DIC-expanded slices was achieved from 0.25 to 0.1g H2O/g db (dry basis) using intermittent Pulsed Micro-Wave Drying PMWD to prevent from the paradoxical step of coupled conduction heat transfer with deep generation and transfer of vapor. PMWD was defined at constant 100 Wfor 3.25±0.05 g with constant active time ton maintained at 2 s, and temperingtime toff ranged between 2 and 10 s, or with a continuous way. By decreasingboth energy consumption and total drying time of DIC-expanded slices using intermittent microwave, the whole cost significantly decreased to be much lower than the conventional MWD drying, with a great increasing of the quality.