Main Article Content
Mechanical and rheological properties of zucchini dried with spouted microwave - assisted heating was analysed. During spouted drying two levels of microwave power were applied: 100W and 250W. Tests were carried out for the raw material blanched in the temperature of 60ºC for 10 minutes and not subjected to a pretreatment. Compression resistance, cutting resistance and stresses relaxation ratios a and b were determined. A significant impact of drying conditions on the product quality within the scope of mechanical and rheological properties was reported. Raw zucchini has 5 to 7 times higher compression resistance, several times lowered cutting resistance and almost two times higher elasticity in comparison to dried material. Low-temperature blanching significantly affected the values of all investigated properties of dried zucchini. Change in microwave powers during spouted drying significantly influenced the increase of the compression work value.
How to Cite
Stępień, B., Pasławska, M., Maślankowski, R., Surma, M., & Jałoszyński, K. (2016). Impact of Spouted-Microwave Drying on the Selected Mechanical and Rheological Properties of Zucchini. Agricultural Engineering , 20(2), 143-150. https://doi.org/10.1515/agriceng-2016-0036
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