Study of the parameters' variation in the vegetables drying process (original) (raw)

The aim of the paper was the study of the parameters' variation of the vegetables drying process. As materials there were used vegetables with hard texture (celery, carrot, red beet) and as methods there were used the conventional drying (with air convection) and unconventional drying (with microwave and infrared radiations). It pursues the parameters variation as: mass, product's core temperature, humidity, drying time. It was used the hydration as an estimation method of the drying products' texture modification.