Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Radio frequency-vacuum drying of kiwifruits: kinetics, uniformity and product quality
Shaojin Wang, Xu Zhou

Last modified: 03-01-2019

Abstract


A radio frequency (RF) vacuum technology is proposed for drying kiwifruit slices using a 27.12 MHz, 3 kW RF-vacuum drying system. The results demonstrated that electrode gap, vacuum pressure and sample thickness had major effects on the RF-vacuum drying. The RF-vacuum drying was associated with internal heating and rapid drying, resulting in 65% reduction of hot air (60ºC) drying time. Moreover, kiwifruits dehydrated by RF-vacuum drying were associated with better color stability, higher vitamin C retention and higher rehydration capacity (P<0.05). Overall, the RF-vacuum drying process may provide a more effective and practical method for high-quality dehydration of kiwifruits.

Keywords: radio frequency-vacuum drying; hot air; moisture content distribution; moisture effective diffusivity; quality

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