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Description: Osmotic dehydration has gained much attention as a pre-treatment step in drying process. When considering microwave as a finish drying method, knowledge of dielectric properties of food materials is required in understanding the interaction between microwave energy and the properties of material that need to be dried. A change in the osmotic conditions during osmotic dehydration will cause a change in the dielectric properties of the food material and its ability to absorb electromagnetic energy. Therefore, in this study, the effects of osmotic dehydration operating variables (temperature, sucrose concentration, immersion time and agitation) on the dielectric constant (??) and the loss factor (??) of broccoli stalk slices at 2.45 GHz were measured. A predictive model was determined in order to establish the relationship of osmotic operating variables on the dielectric properties of the sample.

Keywords: broccoli stalk, osmotic dehydration, dielectric properties
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Citation: Salina Md Salim, N., Y. Gari
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Date: 2015-07-05
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2015 Annual Conference, Edmonton, AB, 5-8 July 2015.
Session name: Poster

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Type: Text.Article
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Publication type: Poster
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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