Microwave-Assisted Baking

2017-01-01

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The objective of this study was to investigate the effects of hot-air drying and microwave-infrared combination drying on drying characteristics and quality parameters of eggplants. Eggplant slices were dried by using microwave-infrared combination oven at different microwave powers (30%, 40% and 50%) and different infrared (IR) powers (10%, 20% and 30%). Hot air drying was performed in tray dryer at 50°C with an air velocity of 1.5 m/s. As quality parameters, color, rehydration ratio, shrinkage, microstruc...
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Microwave heating can be combined with other means of heating to yield a unique heating profile. In the study, microwave frying, a combination of convective and microwave heating, was compared with conventional frying. Frying experiments were performed by inserting a single food sample (chicken breast meat) in the hot oil at 180 +/- 1A degrees C for both frying methods. Center temperature of the sample and the oil temperature were recorded during both frying methods. Simulations were performed to predict he...
Citation Formats
E. Yolaçaner, S. G. Şümnü, and S. Şahin, Microwave-Assisted Baking. 2017, p. 141.