BIO Web Conf.
Volume 58, 202369th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2022”
|Number of page(s)||4|
|Section||Food Process Engineering|
|Published online||10 March 2023|
Laboratory convective dryer combined with microwaves
Department of Industrial Heat Engineering, University of Food Technology,
2 Department of Engineering Ecology, University of Food Technology, Plovdiv, Bulgaria
* Corresponding author: firstname.lastname@example.org
A laboratory equipment for combinations of convective and microwave drying is presented. It was applied for drying of parsnips. Lower energy consumption at microwave heating of the product at intermitted drying is confirmed in comparison to continuous convective drying with hot air. In addition, the influence of the drying process on the phenols and flavonoids contents in at continuous convective drying were investigated. The results give useful information for the organisation and the operating of the drying modes of vegetables.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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