Microwave Energy Absorption Behavior of Foamed Berry Puree Under Microwave Drying Conditions

The microwave energy absorption behavior of foamed berry puree was studied considering the variations in the physical properties of the material. The absorptions of microwave energy within foamed berry puree indicated fluctuating trends in decay as microwave drying progressed, which were attributed...

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Bibliographic Details
Published in:Drying technology 2013-05, Vol.31 (7), p.785-794
Main Authors: Zheng, Xianzhe, Wang, Yingkuan, Liu, Chenghai, Sun, Jingkun, Liu, Bingxin, Zhang, Baohui, Lin, Zhen, Sun, Yu, Liu, Haijun
Format: Article
Language:English
Subjects:
absorption
Berries
Berry
Dielectrics
Drying
energy
Foam mat drying
Foams
Food processing industry
fruit puree
Mathematical analysis
Mathematical models
Microwave
Microwave energy absorption
Microwaves
Moisture content
porosity
Purees
temperature
Temperature effects
Thermal property
water content
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Summary:The microwave energy absorption behavior of foamed berry puree was studied considering the variations in the physical properties of the material. The absorptions of microwave energy within foamed berry puree indicated fluctuating trends in decay as microwave drying progressed, which were attributed to the effects of temperature, moisture content, and density of the material. Mathematical models of the dielectric constant ϵ′ and dielectric loss factor ϵ″ as a function of temperature and moisture content were developed using second-order functions. During microwave drying of foamed berry puree, moisture content had the most important negative influence on the dielectric constant and dielectric loss factor, followed by temperature and porosity.
ISSN:1532-2300
0737-3937
1532-2300
DOI:10.1080/07373937.2012.761635