Characteristics and Kinetics of Microwave-vacuum Dehydration of Osmotically Pretreated Cherry Tomatoes

WANG Qi; ZHENG Ya-feng; Gao Hui-ying; HUANG Xian-gui; WEI Yun-hua

doi:10.19303/j.issn.1008-0384.2017.010.014

Volume 32 Issue 10

Dec. 2017

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WANG Qi, ZHENG Ya-feng, Gao Hui-ying, HUANG Xian-gui, WEI Yun-hua. Characteristics and Kinetics of Microwave-vacuum Dehydration of Osmotically Pretreated Cherry Tomatoes[J]. Fujian Journal of Agricultural Sciences, 2017, 32(10): 1118-1123. doi: 10.19303/j.issn.1008-0384.2017.010.014

Citation:

WANG Qi, ZHENG Ya-feng, Gao Hui-ying, HUANG Xian-gui, WEI Yun-hua. Characteristics and Kinetics of Microwave-vacuum Dehydration of Osmotically Pretreated Cherry Tomatoes[J]. Fujian Journal of Agricultural Sciences, 2017, 32(10): 1118-1123. doi: 10.19303/j.issn.1008-0384.2017.010.014

Citation:

WANG Qi, ZHENG Ya-feng, Gao Hui-ying, HUANG Xian-gui, WEI Yun-hua. Characteristics and Kinetics of Microwave-vacuum Dehydration of Osmotically Pretreated Cherry Tomatoes[J]. Fujian Journal of Agricultural Sciences, 2017, 32(10): 1118-1123. doi: 10.19303/j.issn.1008-0384.2017.010.014

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Characteristics and Kinetics of Microwave-vacuum Dehydration of Osmotically Pretreated Cherry Tomatoes

doi: 10.19303/j.issn.1008-0384.2017.010.014

WANG Qi^{1, 2
,},
ZHENG Ya-feng³,
Gao Hui-ying¹,
HUANG Xian-gui^{1
,
,},
WEI Yun-hua^{1, 2, 3}

1.
Fujian Academy of Agriculture Sciences, Institute of Agricultural Engineering, Fuzhou, Fujian 350003, China
2.
Fujian Key Laboratory of Agricultural Product(Food) Processing, Fuzhou, Fujian 350003, China
3.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

Received Date: 2017-03-15
Rev Recd Date: 2017-06-18
Publish Date: 2017-10-28

Abstract

Abstract

The drying process and kinetics of the microwave-vacuum dehydration on the osmotically pretreated cherry tomatoes (Lycopersicon esculentum var. Cerasiforme)were studied. Varied microwave power, vacuum and feeding loads were applied in the experimentto generatea kinetics model for the process. The Page model was found to best describethe process with an accurate prediction on the water loss in the tomatoes. The result paved the way for the optimization and control of the microwave-vacuum dehydrationtechnology.
- Lycopersicon esculentum var.Cerasiforme,
- microwave-vacuum,
- drying characteristics,
- kinetic model

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References(20)

References

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