COMBINED HEAT PUMP FLUIDIZED BED ATMOSPHERIC FREEZE DRYING AND MICROWAVE VACUUM DRYING OF GREEN PEAS
The effect of multi-stage heat pump fluidized bed atmospheric freeze drying (HP FB AFD) and microwave vacuum drying (MVD) on the drying kinetics,moisture diffusivities,microstructure and physical parameters of green peas was evaluated.The results were compared with those obtained for microwave vacuum drying (MVD) and hot air convective drying (HACD).In case of combined method,the initial drying rate was about 0.04 1/min.The application of MVD increased the drying rate to the values 0.08 1/min.The drying rates of green peas dried by MVD and HACD were 0.59 and 0.20 1/min,respectively.MVD samples were characterized by a structure with minimal changes in respect to fresh samples.However,to respond the current demand of high quality products,combined HP FB AFD and MVD represents an interesting technique for green peas processing.
green peas heat pump fluidized bed atmospheric freeze drying microwave vacuum drying
M.Zielinska P.Zapotoczny O.Alves-Filho T.M.Eikevik W.Blaszczak
Department of Systems Engineering University of Warmia and Mazury in Olsztyn,ul.Heweliusza 14,10-718 Department of Energy and Process Engineering Norwegian University of Science and Technology(NTNU)Kol Division of Food Science,Institute of Animal Reproduction and Food Research,Polish Academy of Scienc
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-8
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）