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vol. 2, nr. 2 (2003)
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Influence of the preliminary preparation of parsley cubes on the process of drying them in a microwave at reduced pressures
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Marian Szarycz, Anna Szponarska, Klaudiusz Jałoszyński
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Institute of Agricultural Engineering, University of Agriculture, ul. J. Chełmońskiego 37-41, 51-630 Wrocław |
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vol. 2 (2003), nr. 2,
pp. 425-431
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abstract:
The results for the drying of parsley cubes at reduced pressures are presented in this paper. The range of the pressures applied was between 6-8 kPa. Parsley without any preliminary preparation, blanched parsley and parsley preliminarily osmotically dehydrated in sodium chloride at concentrations of 10% and 30% were used during the experiment. The course of drying was described with a linear equation for the constant drying rate and exponential functions for the sub-period changes in the drying rate defining the values of the hydration of the material at critical points.
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keywords:
Drying, parsley, microwaves, lower pressure, preliminary preparation
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original in:
English
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