1. bookVolume 20 (2016): Issue 2 (July 2016)
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12 Mar 2016
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access type Open Access

Impact of Spouted-Microwave Drying on the Selected Mechanical and Rheological Properties of Zucchini

Published Online: 02 Aug 2016
Page range: 143 - 150
Received: 01 Oct 2015
Accepted: 01 Jan 2016
Journal Details
License
Format
Journal
First Published
12 Mar 2016
Publication timeframe
4 times per year
Languages
English

Mechanical and rheological properties of zucchini dried with spouted microwave - assisted heating was analysed. During spouted drying two levels of microwave power were applied: 100W and 250W. Tests were carried out for the raw material blanched in the temperature of 60ºC for 10 minutes and not subjected to a pretreatment. Compression resistance, cutting resistance and stresses relaxation ratios a and b were determined. A significant impact of drying conditions on the product quality within the scope of mechanical and rheological properties was reported. Raw zucchini has 5 to 7 times higher compression resistance, several times lowered cutting resistance and almost two times higher elasticity in comparison to dried material. Low-temperature blanching significantly affected the values of all investigated properties of dried zucchini. Change in microwave powers during spouted drying significantly influenced the increase of the compression work value.

Keywords

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