COMPARISON OF DRYING FRUITS AND VEGETABLES BY TWO METHODS: CONVENTIONAL DRYING AND MICROWAVE ASSISTED VACUUM DRYING

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SAMAR SAHRAEE; REZAEI ATEFEH

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Seminar Paper

Paper Information

Seminar: NATIONAL VACUUM CONFERENCE IRAN
Year:2012 | Issue:5

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Title

COMPARISON OF DRYING FRUITS AND VEGETABLES BY TWO METHODS: CONVENTIONAL DRYING AND MICROWAVE ASSISTED VACUUM DRYING

Author(s)

SAMAR SAHRAEE | REZAEI ATEFEH

Keywords

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Abstract

DRYING IS AN ANCIENT PROCESS USED TO PRESERVE FOODS. CONVENTIONAL DRYING (HOT AIR) OFFERS DEHYDRATED PRODUCTS THAT CAN HAVE AN EXTENDED LIFE OF A YEAR. UNFORTUNATELY, THE QUALITY OF A CONVENTIONALLY DRIED PRODUCT IS DRASTICALLY REDUCED FROM THAT OF ORIGINAL FOODSTUFF. VACUUM DRYING IS BASED ON THE DEHYDRATION BASED ON REDUCING OF THE PRESSURE AND TEMPERATURE OF THE DRYING. DUE TO EMPLOYING MICROWAVE THE FOOD STUFF WOULD BE HEATED SIMULTANEOUSLY AND EMPLOYING OF VACUUM WOULD REDUCE THE EVAPORATING TEMPERATURE OF WATER SO THAT THE REQUIRING TEMPERATURE WOULD DECREASE. MOST OF THE DETERIORATION AND MICROBIOLOGICAL REACTIONS ARE STOPPED WHICH GIVES THE FINAL PRODUCT EXCELLENT QUALITY.

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APA: Copy

SAMAR, SAHRAEE, & REZAEI, ATEFEH. (2012). COMPARISON OF DRYING FRUITS AND VEGETABLES BY TWO METHODS: CONVENTIONAL DRYING AND MICROWAVE ASSISTED VACUUM DRYING. NATIONAL VACUUM CONFERENCE IRAN. SID. https://sid.ir/paper/906968/en

Vancouver: Copy

SAMAR SAHRAEE, REZAEI ATEFEH. COMPARISON OF DRYING FRUITS AND VEGETABLES BY TWO METHODS: CONVENTIONAL DRYING AND MICROWAVE ASSISTED VACUUM DRYING. 2012. Available from: https://sid.ir/paper/906968/en

IEEE: Copy

SAHRAEE SAMAR, and ATEFEH REZAEI, “COMPARISON OF DRYING FRUITS AND VEGETABLES BY TWO METHODS: CONVENTIONAL DRYING AND MICROWAVE ASSISTED VACUUM DRYING,” presented at the NATIONAL VACUUM CONFERENCE IRAN. 2012, [Online]. Available: https://sid.ir/paper/906968/en

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