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vol. 7, nr. 1 (2006)
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Drying kinetics and drying shrinkage of garlic subjected to vacuum-microwave dehydration
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Adam Figiel
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Agricultural Engineering Institute, Agricultural University, ul. Chełmońskiego 37/41, 51-630 Wrocław |
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vol. 7 (2006), nr. 1,
pp. 49-58
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abstract:
Whole garlic cloves and cut into slices were subjected to pulsed vacuum-micro-wave drying at three microwave power levels: 240, 480 and 720 W. The pressure in the dryer drum was from 4 to 6 kPa. It was found that the process of drying can be divided into three periods described by power, linear and exponential functions. Increase of microwave power caused increase in the rate of drying, and had no effect on drying shrinkage. Cutting garlic cloves into slices resulted in longer drying time. The rate of drying sliced garlic was lower compared with that of drying whole cloves in all the three periods at 480 W power. At microwave power of 240 and 720 W the rate of drying sliced garlic was greater at the end of second period and in the third one. A relative volume increase, as a result of the puffing phenomenon, was observed only when whole cloves were drying.
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keywords:
garlic, vacuum-microwave drying, drying kinetics, shrinkage
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original in:
Polish
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