INFLUENCE OF PRESSURE AND MICROWAVE POWER ON THE DRYING-KINETICS OF EXTRUDED STARCH-BASED “HALF PRODUCTS DURING MICROWAVE VACUUM DRYING

摘要：

　　The influence of microwave power density and vacuum level on the end-product characteristics of initially cylindrical shaped pellets was investigated at microwave power densities from 2 W/g to 4 W/g and at pressure levels from 20 mbar to 190 mbar.As product characteristic the ratio of the bulk volume before and after the end-drying step was investigated.At a constant pressure of 50 mbar the drying time was reduced from 27.9 min at 2 W/g to 8.3 min at 4 W/g with a higher expansion ratio at the increased power input level.At a constant power input the pressure level had no significant influence on drying time and expansion ratio.

关键词： third generation snacks microwave vacuum drying drying time expansion ratio

作者: S.Kraus H.P.Schuchmann V.Gaukel

作者单位: Karlsruhe Institute of Technology(KIT)Institute of Engineering in Life Sciences,Section I:Food Process Engineering Kaiserstraβe 12,Karlsruhe,D-76131,Germany

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-6

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）