Author:
Georgieva Mariya,Atanasov Dimitar,Kiryakov Ivan,Tashev Atanas,Nikolova Milena
Abstract
A laboratory equipment for combinations of convective and microwave drying is presented. It was applied for drying of parsnips. Lower energy consumption at microwave heating of the product at intermitted drying is confirmed in comparison to continuous convective drying with hot air. In addition, the influence of the drying process on the phenols and flavonoids contents in at continuous convective drying were investigated. The results give useful information for the organisation and the operating of the drying modes of vegetables.
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