Estudio del proceso de secado de fresa usando horno microondas/Study of the stramberry drying process using microwave dryer

Authors

  • María Bernarda Alvarado Bawab Instituto Tecnológico de Soledad Atlántico image/svg+xml

DOI:

https://doi.org/10.15665/rp.v15i1.658

Keywords:

fresa, secado, microondas, humedad, energía, rendimiento.

Abstract

El objetivo de esta investigación es evaluar el proceso y rendimiento de secado en horno microondas de 10kW de potencia a 2,45GHz empleando fresa para los experimentos.  El contenido de humedad de las muestras de fresa es alrededor del 90% y se logró remover un 85% del peso de esta durante el proceso, asumiendo que los demas compuestos de la fresa no varian.  Para el experimento se midió la perdida de peso, la temperatura, el consumo energético y las condiciones ambientales de temperatura y humedad relativa.  Se encontró que se pueden alcanzar rendimientos de 0,45kg/kWh durante los primeros 15 minutos de proeso alcanzando temperaturas alrededor de los 335K y removiendo el 60% de la humedad contenida.

Author Biography

  • María Bernarda Alvarado Bawab, Instituto Tecnológico de Soledad Atlántico

    Escuela de Procesos Industriales - Investigación

    Docente Tiempo Completo Ocasional

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Published

2017-02-22

Issue

Vol. 15 No. 1 (2017): Enero - Junio

Section

Articles

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