The development of new citrus produ

The development of new citrus products, such as dry products for direct use or for rehydration, is interesting to promote their consumption. Combined microwaves (MW)–air (2 m/s, 60 °C) drying of orange slices has been studied in terms of process kinetics and of the rehydration capability as affected by the applied MW power (0, 0.17, 0.36, 0.69 and 0.88 W/g). Drying curves were modelled considering two periods, with different kinetic constants, related with the effective water diffusivity. These constants increased linearly with the applied MW power and, despite the low levels of MW power used, a sharp reduction in drying time of orange slices was obtained. Rehydration behaviour of orange slices was modelled through Peleg's and Weibull's equations. No differences in rehydrating behaviour were observed as a function of the applied MW power. So, the highest level, which was limited to avoid sample browning, will be recommended to reduce the drying time

Kết quả (Anh) 1:

The development of new citrus products, such as dry products for direct use or for rehydration, is interesting to promote their consumption. Combined microwaves (MW)-air (3 m/s, 60° C) drying of orange slices has been studied in terms of process kinetics and of the rehydration capability as affected by the applied MW power (0, 0.36, 0.17, 0.69 and 0.88 W/g). Drying curves were modelled considering two periods, with different kinetic constants, related with the effective water diffusivity. These constants increased linearly with the applied MW power and, despite the low levels of MW power used, a sharp reduction in drying time of orange slices was obtained. Rehydration behaviour of orange slices was modelled through Peleg's and Weibull's equations. No differences in rehydrating behaviour were observed as a function of the applied MW power. In comparison, the highest level, which was limited to avoid sample browning, will be recommended to reduce the drying time

Kết quả (Anh) 2:

The development of new citrus products, dry products for direct như use or for rehydration, is interesting to Promote Their Consumption. Combined microwaves (MW) -air (2 m / s, 60 ° C) drying of orange slices in terms of bị Studied kinetics and of the rehydration process capability as AFFECTED by the áp MW power (0, 12:17, 12:36, 0.69 and 0.88 W / g). Drying curves modeled considering two periods là, with kinetic constants khác, related with the effective water diffusivity. These constants linearly with the áp MW Increased power and, despite the low levels of MW power used, a sharp reduction in drying time of orange slices was thu được. Rehydration was modeled behavior of orange slices through Peleg's and Weibull's equations. No Differences in Observed là là rehydrating behavior function of the áp MW power. In comparison, the Highest levels mà sample was limited to avoid browning, Will Be recommended to Reduce the drying time