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...
Ausführliche Beschreibung
Autor*in: |
Hu, Xue [verfasserIn] |
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Format: |
Artikel |
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Sprache: |
Englisch |
Erschienen: |
2017 |
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Rechteinformationen: |
Nutzungsrecht: © 2017 Taylor & Francis 2017 |
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Schlagwörter: |
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Übergeordnetes Werk: |
Enthalten in: Drying technology - New York, NY [u.a.] : Dekker, 1983, 35(2017), 10, Seite 1234 |
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Übergeordnetes Werk: |
volume:35 ; year:2017 ; number:10 ; pages:1234 |
Links: |
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DOI / URN: |
10.1080/07373937.2016.1242014 |
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650 | 4 | |a Optimization | |
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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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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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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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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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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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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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Optimization of microwave-assisted fluidized-bed drying of carrot slices |
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Optimization of microwave-assisted fluidized-bed drying of carrot slices |
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optimization of microwave-assisted fluidized-bed drying of carrot slices |
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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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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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Kurian, Jiby Gariepy, Yvan Raghavan, Vijaya |
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