Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis [PDF]
Ultrasonics Sonochemistry, 2022 This study analyzes the effects of ultrasonic waves on the drying kinetics of Tremella fuciformis during microwave vacuum drying. The physicochemical properties and structural characteristics of T. fuciformis polysaccharides (TFPs) were studied by drying
Jingxin Xu +5 more
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Improving Drying Characteristics and Physicochemical Quality of Angelica sinensis by Novel Tray Rotation Microwave Vacuum Drying [PDF]
Foods, 2023 In order to improve the shortcomings of uneven heating of traditional microwave drying and to maximally maintain food quality after harvest, a rotary microwave vacuum drying equipment was fabricated and used for drying experiments on Angelica sinensis to
Zepeng Zang +5 more
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Different Pretreatment Methods to Strengthen the Microwave Vacuum Drying of Honeysuckle: Effects on the Moisture Migration and Physicochemical Quality [PDF]
FoodsIn this study, we analyzed the effects of three pretreatment methods—microwave, steam, and blanching—on the quality of Honeysuckle to determine the optimal pretreatment method; we then investigated the influence of different drying temperatures, vacuum ...
Xiaoping Yang +7 more
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Intermittent Microwave-Vacuum Drying Effects on Pears [PDF]
Polish Journal of Food and Nutrition Sciences, 2019 In the present study, the effects of intermittent microwave-vacuum drying on the “Deveci” pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specific energy and microstructure were investigated ...
Onur Taskin +3 more
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Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying. [PDF]
Food Sci Biotechnol, 2023 Microwave-vacuum drying performance and energy consumption of Camellia oleifera seeds were studied in this paper. The effects of microwave power, vacuum pressure and loading quantity were evaluated and discussed. Orthogonal experiments were also conducted to optimize the drying process.
Zhang D +6 more
europepmc +3 more sources
The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta [PDF]
MoleculesThis study investigated the effects of the addition of Rosa rugosa fruit pomace and drying methods on the properties of pasta, such as culinary properties, color, texture, microstructure, phenolics, antioxidant capacity, and sensory properties.
Grażyna Cacak-Pietrzak +7 more
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Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties [PDF]
MoleculesThis study aimed to evaluate the impact of green coffee flour (GCF) addition (2–8%) and drying method (convective versus microwave-vacuum drying) on the physicochemical, textural, and bioactive properties of pasta.
Dariusz Dziki +8 more
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Effect of drying methods on the texture properties and active ingredients in Longan flesh [PDF]
E3S Web of Conferences, 2021 In order to determine the best drying method of longan flesh, the effects of different drying method (microwave drying, blast drying,vacuum freeze-drying) on the texture characteristics and active ingredients were compared.
Qian Li +7 more
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Shipin gongye ke-ji, 2022 The effects of heat pump drying, microwave drying and vacuum freeze drying on the color, powder properties, amino acid components and volatile components in mulberry leaf powder were compared and analyzed.
Jinfeng SHENG +7 more
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Influence of vacuum microwave drying parameters on the physicochemical properties of red beetroots
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 In recent years, the consumption of red beetroots has increased significantly due to its good taste, high nutritional value and abundant active compounds. Red beetroot is prone to spoilage due to its high moisture content, making it perishable.
Yan Liu +4 more
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