Microwave Finish Drying of Diced Apples in a Spouted Bed

✍ Scribed by H. FENG; J. TANG

• Book ID: 108821592
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 164 KB
• Volume: 63
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1998.tb15811.x

✦ Synopsis

ABSTRACT

The combination of a spouted bed with microwave heating to improve heating uniformity was evaluated. Experiments were performed on a laboratory system in which evaporated diced apples of about 24% moisture were dried to about 5% at 70°C air temperature using four levels of microwave power density (0 to 6.1 W/g). With the combination method, temperature uniformity in diced apples was greatly improved as compared to that with a stationary bed during microwave drying. Products had less discoloration and higher rehydration rates as compared to conventional hot air drying or spouted bed (SB) drying. Drying time could be reduced by >80% compared with SB drying without microwave heating.