Skip to main navigation menu Skip to main content Skip to site footer
ASPTA Baner

Vol. 2 No. 2 (2003)

Artykuły

The analysis of microwaves drying of parsley in conditions of low pressure. Part I. Drying kinetics of unblanched and blanched parsley

DOI: https://doi.org/10.24326/aspta.2003.2.3
Submitted: April 13, 2023
Published: 2003-12-31

Abstract

The drying kinetics of unblanched and blanched parsley were presented. Drying process carried out in microwave-vacuum conditions. During dehydration two periods of process were singled out and described with empirical equations. It was observed that in conditions of experiment applied value of pressure had no influence on drying process. The significant differences between drying kinetics of unblanched and blanched parsley were found.

References

  1. Lisowa H., Lis T., Kozak P., Piwowarski E, 1999. Wpływ temp. na cechy jakościowe suszów, czas procesu liofilizacji i zużycie energii. Inżynieria Rolnicza 5, 21.
  2. Pabis S., 1965. Suszenie płodów rolnych. PWRiL, Warszawa.
  3. Schmidt P. S., Bergman T. L., Peace J. A., Chen P., 1992. Heat and Mass Transfer Considerations in Dielectrically-Enhaced Drying. Drying 92, A. S. Mujumdar ed., Elsevir Science Publishers, Amsterdam.
  4. Szarycz M., 1999. Aspekty energetyczne suszenia mikrofalowo-konwekcyjnego. Inżynieria Chemiczna i Procesowa. Wyd. Polit. Łódzkiej, 189–196.

Downloads

Download data is not yet available.