Optimization of microwave-assisted fluidized-bed drying of carrot slices

The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic d...
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Autor*in:	Hu, Xue [verfasserIn] Kurian, Jiby Gariepy, Yvan Raghavan, Vijaya

Format:	Artikel
Sprache:	Englisch

Erschienen:	2017

Rechteinformationen:	Nutzungsrecht: © 2017 Taylor & Francis 2017

Schlagwörter:	microwave-assisted fluidized-bed drying mathematical models drying kinetics Carrot slices Physical properties Blanching Mathematical models Pretreatment Kinetics Fluidized beds Drying Air temperature Optimization Carrots Pretreatment of water Citric acid

Übergeordnetes Werk:	Enthalten in: Drying technology - New York, NY [u.a.] : Dekker, 1983, 35(2017), 10, Seite 1234
Übergeordnetes Werk:	volume:35 ; year:2017 ; number:10 ; pages:1234

Links:	Volltext Link aufrufen Link aufrufen

DOI / URN:	10.1080/07373937.2016.1242014

Katalog-ID:	OLC1996139983

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520			\|a The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices.
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650		4	\|a Physical properties
650		4	\|a Blanching
650		4	\|a Mathematical models
650		4	\|a Pretreatment
650		4	\|a Kinetics
650		4	\|a Fluidized beds
650		4	\|a Drying
650		4	\|a Air temperature
650		4	\|a Optimization
650		4	\|a Carrots
650		4	\|a Pretreatment of water
650		4	\|a Citric acid
700	1		\|a Kurian, Jiby \|4 oth
700	1		\|a Gariepy, Yvan \|4 oth
700	1		\|a Raghavan, Vijaya \|4 oth
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allfields	10.1080/07373937.2016.1242014 doi PQ20171228 (DE-627)OLC1996139983 (DE-599)GBVOLC1996139983 (PRQ)c1667-b1d1fd9b5fb9b183b6ef24fdf4623bbe36361f6c460c1e79bf26298eca98186e0 (KEY)0120454820170000035001001234optimizationofmicrowaveassistedfluidizedbeddryingo DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Hu, Xue verfasserin aut Optimization of microwave-assisted fluidized-bed drying of carrot slices 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices. Nutzungsrecht: © 2017 Taylor & Francis 2017 microwave-assisted fluidized-bed drying mathematical models drying kinetics Carrot slices Physical properties Blanching Mathematical models Pretreatment Kinetics Fluidized beds Drying Air temperature Optimization Carrots Pretreatment of water Citric acid Kurian, Jiby oth Gariepy, Yvan oth Raghavan, Vijaya oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 35(2017), 10, Seite 1234 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:35 year:2017 number:10 pages:1234 http://dx.doi.org/10.1080/07373937.2016.1242014 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1242014 https://search.proquest.com/docview/1925214556 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 35 2017 10 1234
spelling	10.1080/07373937.2016.1242014 doi PQ20171228 (DE-627)OLC1996139983 (DE-599)GBVOLC1996139983 (PRQ)c1667-b1d1fd9b5fb9b183b6ef24fdf4623bbe36361f6c460c1e79bf26298eca98186e0 (KEY)0120454820170000035001001234optimizationofmicrowaveassistedfluidizedbeddryingo DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Hu, Xue verfasserin aut Optimization of microwave-assisted fluidized-bed drying of carrot slices 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices. Nutzungsrecht: © 2017 Taylor & Francis 2017 microwave-assisted fluidized-bed drying mathematical models drying kinetics Carrot slices Physical properties Blanching Mathematical models Pretreatment Kinetics Fluidized beds Drying Air temperature Optimization Carrots Pretreatment of water Citric acid Kurian, Jiby oth Gariepy, Yvan oth Raghavan, Vijaya oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 35(2017), 10, Seite 1234 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:35 year:2017 number:10 pages:1234 http://dx.doi.org/10.1080/07373937.2016.1242014 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1242014 https://search.proquest.com/docview/1925214556 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 35 2017 10 1234
allfields_unstemmed	10.1080/07373937.2016.1242014 doi PQ20171228 (DE-627)OLC1996139983 (DE-599)GBVOLC1996139983 (PRQ)c1667-b1d1fd9b5fb9b183b6ef24fdf4623bbe36361f6c460c1e79bf26298eca98186e0 (KEY)0120454820170000035001001234optimizationofmicrowaveassistedfluidizedbeddryingo DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Hu, Xue verfasserin aut Optimization of microwave-assisted fluidized-bed drying of carrot slices 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices. Nutzungsrecht: © 2017 Taylor & Francis 2017 microwave-assisted fluidized-bed drying mathematical models drying kinetics Carrot slices Physical properties Blanching Mathematical models Pretreatment Kinetics Fluidized beds Drying Air temperature Optimization Carrots Pretreatment of water Citric acid Kurian, Jiby oth Gariepy, Yvan oth Raghavan, Vijaya oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 35(2017), 10, Seite 1234 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:35 year:2017 number:10 pages:1234 http://dx.doi.org/10.1080/07373937.2016.1242014 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1242014 https://search.proquest.com/docview/1925214556 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 35 2017 10 1234
allfieldsGer	10.1080/07373937.2016.1242014 doi PQ20171228 (DE-627)OLC1996139983 (DE-599)GBVOLC1996139983 (PRQ)c1667-b1d1fd9b5fb9b183b6ef24fdf4623bbe36361f6c460c1e79bf26298eca98186e0 (KEY)0120454820170000035001001234optimizationofmicrowaveassistedfluidizedbeddryingo DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Hu, Xue verfasserin aut Optimization of microwave-assisted fluidized-bed drying of carrot slices 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices. Nutzungsrecht: © 2017 Taylor & Francis 2017 microwave-assisted fluidized-bed drying mathematical models drying kinetics Carrot slices Physical properties Blanching Mathematical models Pretreatment Kinetics Fluidized beds Drying Air temperature Optimization Carrots Pretreatment of water Citric acid Kurian, Jiby oth Gariepy, Yvan oth Raghavan, Vijaya oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 35(2017), 10, Seite 1234 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:35 year:2017 number:10 pages:1234 http://dx.doi.org/10.1080/07373937.2016.1242014 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1242014 https://search.proquest.com/docview/1925214556 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 35 2017 10 1234
allfieldsSound	10.1080/07373937.2016.1242014 doi PQ20171228 (DE-627)OLC1996139983 (DE-599)GBVOLC1996139983 (PRQ)c1667-b1d1fd9b5fb9b183b6ef24fdf4623bbe36361f6c460c1e79bf26298eca98186e0 (KEY)0120454820170000035001001234optimizationofmicrowaveassistedfluidizedbeddryingo DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Hu, Xue verfasserin aut Optimization of microwave-assisted fluidized-bed drying of carrot slices 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices. Nutzungsrecht: © 2017 Taylor & Francis 2017 microwave-assisted fluidized-bed drying mathematical models drying kinetics Carrot slices Physical properties Blanching Mathematical models Pretreatment Kinetics Fluidized beds Drying Air temperature Optimization Carrots Pretreatment of water Citric acid Kurian, Jiby oth Gariepy, Yvan oth Raghavan, Vijaya oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 35(2017), 10, Seite 1234 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:35 year:2017 number:10 pages:1234 http://dx.doi.org/10.1080/07373937.2016.1242014 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1242014 https://search.proquest.com/docview/1925214556 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 35 2017 10 1234
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author	Hu, Xue
spellingShingle	Hu, Xue ddc 660 bkl 58.13 misc microwave-assisted fluidized-bed drying misc mathematical models misc drying kinetics misc Carrot slices misc Physical properties misc Blanching misc Mathematical models misc Pretreatment misc Kinetics misc Fluidized beds misc Drying misc Air temperature misc Optimization misc Carrots misc Pretreatment of water misc Citric acid Optimization of microwave-assisted fluidized-bed drying of carrot slices
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topic_title	660 DNB 58.13 bkl Optimization of microwave-assisted fluidized-bed drying of carrot slices microwave-assisted fluidized-bed drying mathematical models drying kinetics Carrot slices Physical properties Blanching Mathematical models Pretreatment Kinetics Fluidized beds Drying Air temperature Optimization Carrots Pretreatment of water Citric acid
topic	ddc 660 bkl 58.13 misc microwave-assisted fluidized-bed drying misc mathematical models misc drying kinetics misc Carrot slices misc Physical properties misc Blanching misc Mathematical models misc Pretreatment misc Kinetics misc Fluidized beds misc Drying misc Air temperature misc Optimization misc Carrots misc Pretreatment of water misc Citric acid
topic_unstemmed	ddc 660 bkl 58.13 misc microwave-assisted fluidized-bed drying misc mathematical models misc drying kinetics misc Carrot slices misc Physical properties misc Blanching misc Mathematical models misc Pretreatment misc Kinetics misc Fluidized beds misc Drying misc Air temperature misc Optimization misc Carrots misc Pretreatment of water misc Citric acid
topic_browse	ddc 660 bkl 58.13 misc microwave-assisted fluidized-bed drying misc mathematical models misc drying kinetics misc Carrot slices misc Physical properties misc Blanching misc Mathematical models misc Pretreatment misc Kinetics misc Fluidized beds misc Drying misc Air temperature misc Optimization misc Carrots misc Pretreatment of water misc Citric acid
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title	Optimization of microwave-assisted fluidized-bed drying of carrot slices
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title_full	Optimization of microwave-assisted fluidized-bed drying of carrot slices
author_sort	Hu, Xue
journal	Drying technology
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author_browse	Hu, Xue
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author-letter	Hu, Xue
doi_str_mv	10.1080/07373937.2016.1242014
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title_sort	optimization of microwave-assisted fluidized-bed drying of carrot slices
title_auth	Optimization of microwave-assisted fluidized-bed drying of carrot slices
abstract	The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices.
abstractGer	The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices.
abstract_unstemmed	The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices.
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container_issue	10
title_short	Optimization of microwave-assisted fluidized-bed drying of carrot slices
url	http://dx.doi.org/10.1080/07373937.2016.1242014 http://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1242014 https://search.proquest.com/docview/1925214556
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author2	Kurian, Jiby Gariepy, Yvan Raghavan, Vijaya
author2Str	Kurian, Jiby Gariepy, Yvan Raghavan, Vijaya
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doi_str	10.1080/07373937.2016.1242014
up_date	2024-07-03T23:56:51.543Z
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