Title
The analysis of microwaves drying of parsley in conditions of low pressure. Part I. Drying kinetics of unblanched and blanched parsley
Autor
Marian Szarycz, Eugeniusz Kamiński, Klaudiusz Jałoszyński, Anna Szponarska
Keywords
drying, microwaves, reduced pressure, parsley
Abstract
Abstact. The drying kinetics of unblanched and blanched parsley were presented. Drying process carried out in microwave-vacuum conditions. During dehydration two periods of process were singled out and described with empirical equations. It was observed that in conditions of experiment applied value of pressure had no influence on drying process. The significant differences between drying kinetics of unblanched and blanched parsley were found.
Pages
17-27
Cite
Szarycz, M., Kamiński, E., Jałoszyński, K., Szponarska, A. (2003). The analysis of microwaves drying of parsley in conditions of low pressure. Part I. Drying kinetics of unblanched and blanched parsley. Acta Sci. Pol. Technica Agraria, 2(2), 17-27.
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