Temperature Changes during Microwave-Vacuum Drying of Sliced Carrots

Abstract

The temperature changes during microwave-vacuum drying of sliced carrots were investigated. Sliced samples were dried to 7–10% moisture content (wet basis) at a wide range of microwave power and vacuum pressure levels. The experiments showed that for sample thickness less than 8 mm, the core temperature of the sample was the same as its surface temperature, with uniform temperature distribution within the sample. However, for sample thickness more than 8 mm, temperature gradient developed along the thickness of the sample. The experiments also showed that, with the decrease of moisture content X w (dry basis), for samples with thickness ≤ 8 mm, the drying process of sliced carrots experienced three distinct periods: a warming-up period (X w = 7.68) without removal of moisture when the product temperature increased linearly with drying time until it reached the corresponding saturation temperature of water in the food at the vacuum pressure; a constant temperature period (2 ≤ X w < 7.68) in which most of moisture evaporated and flowed out of the sample efficiently with little resistance; and a heating-up period (X w < 2) in which the drying rate decreased and sample temperature increased rapidly. The mathematical models for predicting sliced sample temperature were also developed based on the energy conservation and regression of the experimental date.