Results 1 to 10 of about 10,408 (255)

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   +4 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

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

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

Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties [PDF]

Molecules
This 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, Grażyna Cacak-Pietrzak, Julia Kopyto-Krzepicka, Agata Marzec, Sylwia Stępniewska, Anna Krajewska, Wioleta Dołomisiewicz, Renata Nowak, Sebastian Kanak   +8 more
doaj   +2 more sources

Microwave vacuum drying and multi-flash drying of pumpkin slices

Journal of Food Engineering, 2018
Abstract In this study, the effect of different drying methods on the drying kinetics, product structures, rehydration kinetics and rehydration indices of dehydrated pumpkin slices was evaluated. For that, pumpkin slices were dehydrated by five different methods: i) Microwave multi-flash drying (MWMFD), ii) Microwave vacuum drying (MWVD), iii ...
Giustino Tribuzi, Bruno Augusto Mattar Carciofi, João Laurindo   +2 more
exaly   +2 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]

Molecules
This 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, Agata Marzec, Aleksandra Rakocka, Andrzej Cendrowski, Sylwia Stępniewska, Renata Nowak, Anna Krajewska, Dariusz Dziki   +7 more
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