Microwave drying has shorter processing times compared with convection drying, which results in high-quality products and reduced energy consumption. The objective of this study is to evaluate the drying process of Araucaria angustifolia seeds using hot air at atmospheric pressure by applying microwaves (300 W and 500 W), and comparing them with the conventional drying process using hot air (80°C). The drying time using hot air with microwaves at 500 W and 300 W was reduced by 83.33% and 73.89%, respectively, compared with conventional drying. The drying process occurred in the transient regime, with the predominance of a period of decreasing drying rate. The internal temperature of Araucaria seeds increased with the exposure time to the drying process, whereas the moisture content decreased. This tendency was greater for seeds subjected to electromagnetic fields, especially those exposed to higher power. The total phenolic compounds (TPCs) were lower by microwave drying when...
Microwave and convective air on drying of Araucaria angustifolia seeds.
Undergraduate Course in Food Engineering, Federal University of Fronteira Sul, UFFS, Laranjeiras do Sul, PR, Brazil. E-mail firstname.lastname@example.org
- Views Icon Views
- Share Icon Share
- Search Site
Reis, N. N. dos, Taira, J. Y., Quast, L. B., Quast, E., Junior, A. M., Garais, B. da S.; Microwave and convective air on drying of Araucaria angustifolia seeds.. IFIS Food and Health Sciences Database 2022; doi:
Download citation file: