Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

• Published in: Journal of food engineering 2011-05, Vol.104 (1), p.49-55
• Main Authors: Zecchi, B., Clavijo, L., Martínez Garreiro, J., Gerla, P.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Convective drying; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Modeling; Mushrooms; Parsley; Vacuum drying
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2010.11.026

The aim of this work was to obtain a technological and economic alternative for mushroom and parsley dehydration combining convective and vacuum drying. Depending of product, this combination of technologies allows minimization of total drying time and avoids negative effects on quality of thermo-sensitive products during drying. Experimental drying curves were determined in a cross-flow convective dryer and in a cabinet vacuum dryer at 35, 45 and 55°C. The most appropriate theoretical models were obtained and applied for combined processes in order to minimize the overall drying time and avoid final product damage. For parsley at the highest temperature (45°C), reductions of 63% and 16% in drying time were observed with the combined drying process compared to the sole convective and sole vacuum drying, respectively. This reduction in process time was obtained when dryer change was done at the intermediate moisture condition that determines the highest drying rate during the whole combined process of convective and vacuum drying. For mushrooms, convective drying throughout the process, at the highest temperature (55°C) compatible with product visual quality, minimized drying time.