| Issue |
BIO Web Conf.
Volume 102, 2024
70th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2023”
|
|
|---|---|---|
| Article Number | 03004 | |
| Number of page(s) | 4 | |
| Section | Food Process Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202410203004 | |
| Published online | 11 April 2024 | |
Kinetic and quality characteristics in combined drying of carrots
1 University of Food Technology – Plovdiv, Department of Industrial Heat Engineering, 4002 bul. “Maritza” 26, Bulgaria
2 University of Food Technology – Plovdiv, Department of Organic Chemistry, 4002 bul. “Maritza” 26, Bulgaria
* Corresponding author: mutk0a@abv.bg
Drying carrots experiments were carried out at different drying modes in a laboratory convective dryer combined with microwaves. Some empirical regularities in drying process have been obtained - drying curves and drying rate curves. An assessment of the influence of the drying regimes on some quality indicators of the final product was made.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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