Laboratory convective dryer combined with microwaves

A laboratory equipment for combinations of convective and microwave drying is presented. It was applied for drying of parsnips. Lower energy consumption at microwave heating of the product at intermitted drying is confirmed in comparison to continuous convective drying with hot air. In addition, the...

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Main Authors: Georgieva Mariya, Atanasov Dimitar, Kiryakov Ivan, Tashev Atanas, Nikolova Milena
Format: Article
Language:English
Published: EDP Sciences 2023-01-01
Series:BIO Web of Conferences
Online Access:https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_03003.pdf
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author Georgieva Mariya
Atanasov Dimitar
Kiryakov Ivan
Tashev Atanas
Nikolova Milena
author_facet Georgieva Mariya
Atanasov Dimitar
Kiryakov Ivan
Tashev Atanas
Nikolova Milena
author_sort Georgieva Mariya
collection DOAJ
description A laboratory equipment for combinations of convective and microwave drying is presented. It was applied for drying of parsnips. Lower energy consumption at microwave heating of the product at intermitted drying is confirmed in comparison to continuous convective drying with hot air. In addition, the influence of the drying process on the phenols and flavonoids contents in at continuous convective drying were investigated. The results give useful information for the organisation and the operating of the drying modes of vegetables.
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spelling doaj.art-f0a411bb1ef8463bb3250237d99341cb2023-03-21T10:28:39ZengEDP SciencesBIO Web of Conferences2117-44582023-01-01580300310.1051/bioconf/20235803003bioconf_foset22_03003Laboratory convective dryer combined with microwavesGeorgieva Mariya0Atanasov Dimitar1Kiryakov Ivan2Tashev Atanas3Nikolova Milena4Department of Industrial Heat Engineering, University of Food TechnologyDepartment of Industrial Heat Engineering, University of Food TechnologyDepartment of Industrial Heat Engineering, University of Food TechnologyDepartment of Industrial Heat Engineering, University of Food TechnologyDepartment of Engineering Ecology, University of Food TechnologyA laboratory equipment for combinations of convective and microwave drying is presented. It was applied for drying of parsnips. Lower energy consumption at microwave heating of the product at intermitted drying is confirmed in comparison to continuous convective drying with hot air. In addition, the influence of the drying process on the phenols and flavonoids contents in at continuous convective drying were investigated. The results give useful information for the organisation and the operating of the drying modes of vegetables.https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_03003.pdf
spellingShingle Georgieva Mariya
Atanasov Dimitar
Kiryakov Ivan
Tashev Atanas
Nikolova Milena
Laboratory convective dryer combined with microwaves
BIO Web of Conferences
title Laboratory convective dryer combined with microwaves
title_full Laboratory convective dryer combined with microwaves
title_fullStr Laboratory convective dryer combined with microwaves
title_full_unstemmed Laboratory convective dryer combined with microwaves
title_short Laboratory convective dryer combined with microwaves
title_sort laboratory convective dryer combined with microwaves
url https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_03003.pdf
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AT atanasovdimitar laboratoryconvectivedryercombinedwithmicrowaves
AT kiryakovivan laboratoryconvectivedryercombinedwithmicrowaves
AT tashevatanas laboratoryconvectivedryercombinedwithmicrowaves
AT nikolovamilena laboratoryconvectivedryercombinedwithmicrowaves