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Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product [PDF]
Periodica Polytechnica Chemical Engineering, 2014 In this study, combined microwave vacuum drying (MVD) with hot-air drying was evaluated, and then compared with hot-air drying and freeze drying, by the quality of the created product. The aim was to show that MVD is a strong quality competitor with the conventional hot-air drying and the widely used, but expensive freeze drying.
Sándor Ferenczi +2 more
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Food Science & NutritionABSTRACT The investigation encompassed an examination of the drying durations, modeling, and quality attributes (color, rehydration capacity, microstructural features, total soluble solid [TSS], and pH values) of strawberry slices subjected to diverse drying methodologies, namely electrohydrodynamic (EHD), EHD‐hot
Polat, Ahmet
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Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2013 Massive consumption of energy in drying industry makes it a matter of challenge regarding economical aspects and limited recourses. Several methods for drying including hot air convection, vacuum, infrared and hot air convection-infrared technologies ...
Adabi Esmaeili Mohammad +3 more
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Hot Air Drying of Green Table Olives
Food Technology and Biotechnology, 2005 The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curves were determined and quality of dried green olives was evaluated by instrumental analysis (bulk density, particle density, porosity, shrinkage, moisture ...
Ongen, G, Sargin, S, Tetik, D, Kose, T
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Drying characteristics and quality of red ginseng using far-infrared rays
Journal of Ginseng Research, 2015 Background: The current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying.
Xiaofeng Ning, Junsoo Lee, Chungsu Han
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Shipin gongye ke-jiTo investigate the changes in nutritional characteristics of Amanita caesarea under different drying treatments, in this study, we used fresh A. caesarea as raw material and subjected them to three drying methods: vacuum freeze drying, hot air drying ...
Zhongfa TAO +3 more
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International Journal of Food Science, 2020 Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied
Ernest Abano
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, 2019 The whole study is donated by the Research Council of Turkey (TUBITAK) by 101R114 numbered project.
Erdem, Tunahan +2 more
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Hot-Air Drying Model for Udon Noodles.
Food Science and Technology Research, 2000 Experimental drying curves of udon noodles in an air temperature (dry bulb) range of 15 to 65°C and a relative humidity range of 60 to 80% were evaluated to develop an appropriate mathematical model to predict the moisture content of udon noodles at any time during the air-drying process.
CHEN, Jie Yu +3 more
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MoleculesThis study conducted a systematic comparison of four drying methods (vacuum freeze-drying, spray drying, spray freeze-drying, and hot air drying) on abalone bioactive peptides, investigating their effects on physicochemical properties and nutritional ...
Qiting Li +9 more
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