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Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process

  • M. Eugenia Martin-Esparza
  • Chelo Gonzalez-Martinez
  • Pedro J. Fito
Part of the Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development book series (ISEKI-Food, volume 5)

Objectives and Learning Outcomes

  1. 1.

    Calculate mass and energy balances during hot air drying of a solid food product.

     
  2. 2.

    Examine how to manage the variables involved in the operation, that is, room temperature and relative humidity, drying temperature and air rate, product mass losses, and time, in order to study the drying kinetics (drying curve and drying rate curves).

     
  3. 3.

    Determine the energy needs in a drying operation.

     
  4. 4.

    Evaluate an alternative procedure to obtain certain kind of products, such as candy products, with less energy consumption.

     

Introduction

Water in food can be removed by mechanical operations (e.g., filtration or centrifugation) or by physicochemical methods (e.g., surface evaporation, osmotic dehydration, freeze drying, adsorption or freezing). Recently, drying has been used as a tool in developing new products that could be used as food ingredients or be consumed directly.

When drying with dryinghot air, water is removed from the product by evaporation,...

Keywords

Heat Transfer Mass Loss Soluble Solid Content Osmotic Dehydration Absolute Humidity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Fito, P., Andrés, A., Barat, J. M., Albors, A., 2001, Introducción al secado de alimentos por aire caliente. Ed. SP-UPV (Universidad Politécnica de Valencia). I.S.B.N.: 84-9705-025-8.Google Scholar
  2. Martínez-Navarrete, N., Andrés, A., Chiralt, A., Fito, P., 1998, Termodinámica y cinética de sistemas alimento entorno. Ed. SP-UPV. I.S.B.N.: 84-7721-703-3Google Scholar
  3. Barbosa-Canovas, G. V., Vega-Mercado, H., 1995, Dehydration of foods. Londres: Chapman & Hall.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • M. Eugenia Martin-Esparza
    • 1
  • Chelo Gonzalez-Martinez
    • 1
  • Pedro J. Fito
    • 1
  1. 1.Food Technology DepartmentUniversidad Politécnica de Valencia46022 ValenciaSpain

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