| Combined hot air-microwave drying has been studied on apple (var. Granny Smith), with and without vacuum impregnation (VI) pretreatment with isotonic solution, respect to kinetics, microstructural and final quality items. In order to reach this objective, a drier has been designed and built, that allows to control and to register all the variables which take place during the drying process. Thermal and dielectric properties, that are very important characteristics when studying heat and mass transfer phenomena that occur during the combined drying process, have been related to temperature and/or moisture content throughout empirical equations. It could be observed that all these properties decreased with product moisture content. Respect to dielectric properties, a relationship among water binding forms to food structure and water molecules relaxation frequency has been found. On the other hand, the effect of drying treatment conditions (air rate, drying temperature, sample thickness and incident microwave power) on the drying rate, from an empirical model based on diffusional mechanisms with two kinetic parameters (k1 and k2), both function of the incident microwave power, has been studied. Microwave application to air drying implied a notable decrease on drying time, the higher the applied power the higher the reduction. Microstructural study by Cryo-Sem revealed fast water vaporization taking place when microwaves are applied. Vacuum impregnation did not implied an additional advantage for combined drying as drying rate was similar to that of NIV samples. Finally, it has been studied the influence of process conditions on the color and mechanical properties of the dried product (IV and NIV). Vacuum impregnation implied an increase on the fracture resistance and less purity and tone angle. Microwave application induced product browning with respect to air drying (tone decreased and purity increased). |
