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vol. 2, nr. 2 (2003)
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Investigation into the re-hydration of microwave dried carrot under reduced pressure
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Ryszard Kramkowski, Marian Szarycz, Bogdan Stępień, Marcin Fidos
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Institute of Agricultural Engineering, University of Agriculture, ul. Norwida 25, 53-375 Wrocław |
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vol. 2 (2003), nr. 2,
pp. 331-338
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abstract:
The kinetics of the rehydration of the ?Perfekcja? variety of carrot, microwave dried under reduced pressure has been studied. The pressure ranged from 6 kPa to 8 kPa and the microwave heating time was 18, 21, 24, 27 and 30 minutes. Rehydration was carried out in water at a temperature of 20°C for 0 to 180 minutes and in water at a temperature of 95°C for 0 to 120 minutes. The results obtained were compared with Peleg's model.
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keywords:
rehydration, partial pressure, microwaves, carrot, Peleg's equation
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original in:
English
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