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Microwave and Ultrasound Assisted Rotary Drying of Carrot: Analysis of Process Kinetics and Energy Intensity

Convective drying is one of the most commonly employed preservation techniques for food. However, the use of high temperatures and extended drying times often leads to a reduction in product quality and increased energy consumption. To address these issues, hybrid processes combining convective dryi...

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Main Authors: Dominik Mierzwa, Grzegorz Musielak
Format: Artigo
Language:Inglês
Published: MDPI AG 2024-11-01
Series:Applied Sciences
Subjects:
color difference
drying constant
drying curves
drying rate
drying time
effective diffusion coefficient
Online Access:https://www.mdpi.com/2076-3417/14/22/10676
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