Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Strawberries hybrid drying combining airflow, dic technology and intermittent microwaves
Ezzeddine Amami, Colette Besombes, Nabil Kechaou, Karim Allaf

Last modified: 02-01-2019


1-cm strawberry slices were partially airflow-dried at 50 °C, to reach 0.25 g H2O/g db. Optimized DIC treatment was performed at 350 kPa for 10 s. The final drying stage of these DIC-expanded slices was achieved from 0.25 to 0.1 g H2O/g db (dry basis) using intermittent Pulsed Micro-Wave Drying PMWD to prevent from the paradoxical step of coupled conduction heat transfer with deep generation and transfer of vapor. PMWD was defined at constant 100 W for 3.25±0.05 g with constant active time ton maintained at 2 s, and tempering time toff ranged between 2 and 10 s, or with a continuous way. By decreasing both energy consumption and total drying time of DIC-expanded slices using intermittent microwave, the whole cost significantly decreased to be much lower than the conventional MWD drying, with a great increasing of the quality.

Keywords: Airflow Drying; Instant Controlled Pressure-Drop DIC; Swell-Drying; Pulsed Micro-Wave Drying; Physical and Chemical Characteristics.


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