DEHYDRATION OF FRUITS AND VEGETABLES IN THE MICROWAVE FIELD

MIHNEA GLODEANU, TUDOR ALEXANDRU, CRISTIAN VASILE

Abstract


Vegetables and fruits are basic materials for the food, due to the high content of proteins, lipids, carbohydrates, and minerals such as potassium, sodium, magnesium, etc. Having regard to those considerations eating fruits and vegetables is recommended during the entire year, being beneficial to health.The seasonal nature of these products, relatively short harvest periods, large or medium perishable character determined constantly improving of conservation technologies through dehydration for vegetable products, in order to enhance product quality, reduce nutrient losses, increasing the safety and efficiency of machinery, etc.Because traditional methods of dehydration of fruits and vegetables does not ensure maintenance of color, flavor, texture, state of enzymes, proteins, fats and vitamins content, it requires the development of alternative methods, which reduce the effects caused by time and temperature on on vegetal products, in the same time with the elimination of chemical treatments.An important direction in researches concerning conservation through drying of fruits and vegetables it refers to the use in the process of the the microwaves. For this purpose paper proposes to establishthe dehydration technology of fruits and vegetables, achieved through a dehydration instalation with controlled microwave regimen and also the advantages of using this ecological procedure.


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