University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 2 (2) 2003 pp. 17–27

Marian Szarycz, Eugeniusz Kamiński, Klaudiusz Jałoszyński, Anna Szponarska

The analysis of microwaves drying of parsley in conditions of low pressure. Part I. Drying kinetics of unblanched and blanched 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.
pub/2_2_17.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume2/issue2/2_2_17.pdf
Keywords: drying, microwaves, reduced pressure, parsley
For citation:

MLA Szarycz, Marian, et al. "The analysis of microwaves drying of parsley in conditions of low pressure. Part I. Drying kinetics of unblanched and blanched parsley." Acta Sci.Pol. Tech. Agr. 2.2 (2003): 2.
APA (2003). . Acta Sci.Pol. Tech. Agr. 2 (2), 2
ISO 690 SZARYCZ, Marian, et al. The analysis of microwaves drying of parsley in conditions of low pressure. Part I. Drying kinetics of unblanched and blanched parsley. Acta Sci.Pol. Tech. Agr., 2003, 2.2: 2.
EndNote BibTeX RefMan
Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom2/zeszyt2/abstrakt-17.html