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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, Danni Wang, Yanping Lei, Lujie Cheng, Weijing Zhuang, Yuting Tian   +5 more
doaj   +2 more sources

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, Xiaopeng Huang, Cuncai He, Qian Zhang, Chunhui Jiang, Fangxin Wan   +5 more
doaj   +2 more sources

Different Pretreatment Methods to Strengthen the Microwave Vacuum Drying of Honeysuckle: Effects on the Moisture Migration and Physicochemical Quality [PDF]

Foods
In 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, Zhengying Ma, Fangxin Wan, Ao Chen, Wenkang Zhang, Yanrui Xu, Zepeng Zang, Xiaopeng Huang   +7 more
doaj   +2 more sources

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying [PDF]

Journal of Food Science and Technology, 2012
Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute pressures of 18.66, 29.32, 39.99 and 50.65 kPa, whereas infrared radiation was added in MVD + IR at 100 and ...
Gauri S Mittal
exaly   +3 more sources

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, Ahmet Polat, Nazmi Izli, Baris Bulent Asik   +3 more
doaj   +3 more sources

Hot Air vs. Vacuum Microwave Drying of Lemon Slices: Effects on Drying Kinetics and Quality Attributes at Different Temperatures [PDF]

Foods
The demand for high-quality dried fruit products with preserved nutritional and sensory attributes has increased significantly in recent years. However, conventional drying methods often result in prolonged processing times and quality degradation.
Hamza Bozkır
doaj   +2 more sources

Evaluation of microwave vacuum drying combined with explosion puffing drying and compared with microwave vacuum drying and hot-air drying by the quality of the dried apple slices

Cogent Food & Agriculture
The objective of the study was to whether the microwave vacuum drying system, which makes positive contributions to the quality characteristics in food drying, would have positive effects on the existing quality criteria by using explosion puffing drying
Özcan Bulantekin, Alper Kuşçu
doaj   +4 more sources

Analysis of Physical Properties, Amino Acids and Volatile Aroma Components of Mulberry Leaf Powder by Different Drying Methods

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, Kun CHEN, Xuefeng WANG, Dongqing YE, Dongning LING, Yawen LEI, Xuemei HE, Jian SUN   +7 more
doaj   +1 more source

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, Yongbin Lv, Keying Su, Simei Luo, Shiming Zhao, Ruiting Li, Wanming Zhong, Shangzhen Huang   +7 more
doaj   +1 more source

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, Sergey Sabadash, Dan Gao, Feifei Shang, Zhenhua Duan   +4 more
doaj   +1 more source