Results 161 to 170 of about 49,297 (205)
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Microwave/vacuum drying of model fruit gels
Journal of Food Engineering, 1999Abstract Combined microwave (MW)/vacuum drying of fruit materials has a promising potential for high-quality dehydrated products. A better knowledge of the drying kinetics of fruit products could improve the design and operation of efficient dehydration systems.
A.E Drouzas, E Tsami, G.D Saravacos
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Microwave-Vacuum Drying Kinetics of Pharmaceutical Powders
Drying Technology, 2005Abstract The drying kinetics (maximum drying rate, drying constants) and center temperature of selected powder (aspirin, paracetamol, lactose, and maize starch)–solvent (water, ethanol, methanol, and acetone) systems were monitored during microwave-vacuum drying.
G. Farrel +2 more
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OSMOTICALLY DEHYDRATED MICROWAVE-VACUUM DRYING OF STRAWBERRIES
Journal of Food Processing and Preservation, 2008Strawberries were osmotically dehydrated prior to microwave-vacuum drying. Drying kinetics were presented in terms of the temperature of the product during drying, drying curve and drying time. Thin-layer models of Lewis, Henderson and Pabis, and Page were fitted with the observed data.
V. CHANGRUE, V. ORSAT, G.S.V. RAGHAVAN
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Microwave-Vacuum Drying of Flax Fiber for Biocomposite Production
Journal of Microwave Power and Electromagnetic Energy, 2008Flax fiber is one of the important bast fiber available in North America which has low density and good mechanical properties for reinforcing various polymers to develop industrial biocomposite. But the hydrophilic nature of the fiber leads to poor adhesion between the fiber and the polymer matrices which, in turn, leads to poor dimensional stability ...
Satyanarayan, Panigrahi +3 more
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Optimizing Drying Conditions for the Microwave Vacuum Drying of Enzymes
Drying Technology, 2011The aim of this study was the methodological use of experimental planning for the optimization of microwave vacuum drying of enzymes using α-amylase as a model. A factorial in star designwas used to optimize the microwave vacuum–drying process, and the variables were power output and vacuum pressure.
Sérgio S. de Jesus, Rubens Maciel Filho
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PULSED MICROWAVE-VACUUM DRYING OF FOOD MATERIALS
Drying Technology, 1999ABSTRACT Microwave drying of food materials has been investigated over several years as a potential means for reducing the total drying time. However, some quality loss almost always accompanied when foods were dried completely using microwaves due to nonuniform temperature and moisture distribution.
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PERFORMANCE EVALUATION OF VACUUM MICROWAVE DRYING OF EDAMAME IN DEEP-BED DRYING
The Proceedings of the 5th Asia-Pacific Drying Conference, 2007The experiments of vacuum-microwave (VMW) drying on edamames in a deep bed was investigated and compared in terms of drying rate, final moisture content, and quality of dried products among the different heights of edamame in a deep bed. The results have shown that there was a moisture gradient from the top to the bottom of the bed during the vacuum ...
Hu, Q.-G. +4 more
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Microwave-Vacuum Drying of Sliced Parslif root
Journal of Microwave Power, 1980AbstractMicrowave-vacuum drying of parsley root, a common root vegetable was experimentally investigated and compared to conventional air-blast drying. Various combinations of water and microwave-blanching were also investigated. Analytical evaluation and subjective scoring of rehydrated dried products showed combined microwave and air-blast drying to ...
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Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods
Journal of Food Science, 2015Abstract A novel drying method for frozen‐thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish‐drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solution concentration (33 to 67
Derek, Wray, Hosahalli S, Ramaswamy
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Research on microwave vacuum drying for instant Ersi
Proceedings of the 9th International Symposium on Antennas, Propagation and EM Theory, 2010Instant Ersi is a popular and delicious snack in Yunnan, China. Microwave-vacuum drying (MVD) method of Ersi was studied, and compared with hot-air drying (HAD). The MVD under 1.5kW microwave power and at pressure of 65kPa can significantly reduce the drying time of Ersi by about 99% compared with HAD.
null Wenwei Niu +5 more
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