Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying

• Published in: Journal of food engineering Vol. 48; no. 2; pp. 177 - 182
• Main Author: Maskan, Medeni
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2001; Elsevier
• Subjects: Air; Biological and medical sciences; Drying; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Kiwifruits; Microwave; Rehydration; Shrinkage; Rehydration; Microwave; Shrinkage; Air; Kiwifruits; Drying; Kiwi(fruit); Fruit; Air drying; Mechanical properties; Comparative study; Thermal degradation; Microwave dryer
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(00)00155-2

Hot air, microwave and hot air-microwave drying characteristics of kiwifruits (5.03±0.236 mm thick) were investigated. Drying rates, shrinkage and rehydration capacities of these drying regimes were compared. The drying took place in the falling rate drying period regardless of the drying method. Drying with microwave energy or assisting hot air drying with microwave energy resulted in increased drying rates and substantial shortening of the drying time. Shrinkage of kiwifruits during microwave drying was greater than hot air drying. Less shrinkage was observed at hot air-microwave drying. Microwave dried kiwifruit slices exhibited lower rehydration capacity and faster water absorption rate than the other drying methods studied.