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MICROWAVE VACUUM DRYING CHARACTERISTICS OF WOOD
The Proceedings of the 5th Asia-Pacific Drying Conference, 2007Microwave-vacuum (MV) drying characteristic of plantation Masson Pine were studied experimentally for various levels of microwave radiation time, initial moisture content (MC) and wood thickness. The results show that the process of MV drying for wood can be significantly divided into a short accelerating rate drying period, a long constant rate drying
XIAN-JUN LI, BI-GUANG ZHANG, WEN-JUN LI
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MICROWAVE VACUUM DRYING OF BANANA SLICES
Drying Technology, 2002ABSTRACT Vacuum drying of banana slices was studied in a domestic microwave oven. The results show that banana temperature rises uniformly and rapidly to the saturation water vapor temperature corresponding to the vacuum used then rises slowly until most of the free moisture is lost.
Nidhal Mousa, Mohammed Farid
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Microwave-Vacuum Drying of Pharmaceutical Powders
Drying Technology, 2003Abstract Due to their temperature sensitive nature, many pharmaceutical products are dried under vacuum to facilitate solvent evaporation at reduced temperatures. However, this necessitates long drying times and represents a processing bottleneck. Microwave heating of such materials at reduced pressures offers a more rapid method of moisture removal ...
C. M. McLoughlin +2 more
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Microwave Vacuum Drying of Porous Media
2007 8th International Conference on Telecommunications in Modern Satellite, Cable and Broadcasting Services, 2007This paper deals with experimental results obtained on a laboratory scale dryer. Two porous media were dried, a packing of initially water saturated glass beads and a packing of initially unsaturated pharmaceutical granules. For the first one, the main parameter is permeability of the bed varying the beads diameter and for the second one it is the ...
M. Pantea +4 more
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COMPARISON OF CONVECTIVE, VACUUM, AND MICROWAVE DRYING CHLORPROPAMIDE
Drying Technology, 2001Drying kinetics of convective, vacuum, and microwave drying of a pharmaceutical product, chlorpropamide, has been investigated on a laboratory scale, in the temperature interval from 40°C to 60°C, and the range of microwave heating power from 154 W/kg to385W/kg.
Prlić Kardum, Jasna +2 more
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Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing
Innovative Food Science & Emerging Technologies, 2021Abstract Barley malt is widely used in food and beverage industries. Although microwave drying can be an interesting alternative for stabilization, it has been traditionally processed by convective drying. This work studied the microwave and microwave-vacuum drying of barley malt, evaluating hydration, germination and drying.
Gisandro Reis Carvalho +3 more
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Microwave and microwave-vacuum drying kinetics of field peas
2007 Minneapolis, Minnesota, June 17-20, 2007, 2007Field pea (Pisum sativum L.) is a leguminous crop high in protein and complex carbohydrates and low in fat. Field pea is harvested at 18 to 20% moisture and must be dried to lower moisture contents for safe storage and grinding to be used in food applications. The drying kinetics of field pea using microwave, microwave-vacuum and convective drying were
null Anthony Opoku +3 more
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MICROWAVE VACUUM DRYING KINETICS OF SOME FRUITS
Drying Technology, 1997ABSTRACT Microwave vacuum drying kinetics of three fruits (namely, apple, kiwi and pear) were studied by introducing an one-parameter empirical mass transfer model, involving a characteristic parameter (drying constant), as a function of process variables. The model was tested with data produced in a microwave oven equipped with vacuum apparatus, using
C.T. Kiranoudis, E. Tsami, Z.B. Maroulis
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Microwave application in vacuum drying of fruits
Journal of Food Engineering, 1996Abstract Microwave vacuum drying of banana slices was investigated experimentally. This type of drying procedure is preferable to conventional drying techniques in order to avoid product degradation due to high temperatures encountered in convective drying.
Drouzas, A. E., Schubert, Helmar
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MICROWAVE VACUUM DRYING OF FRUITS & VEGETABLES
The Proceedings of the 5th Asia-Pacific Drying Conference, 2007There are many write-ups that established microwave heating showing promising potential in food manufacturing processes such as cooking, tempering, drying, heating, baking, , blanching and pasteurization. (2005; Decareau, 1985; Metaxas & Meredith, 1983; Metaxas, 1996; Roussy & Pearce, 1995; Buffler ,1993).
Peter Püschner, Louise Siok Hoon Loh
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