Results 171 to 180 of about 49,297 (205)

Drying Characteristics of Carrot under Microwave-vacuum Condition

ASABE/CSBE North Central Intersectional Meeting, 2006
Drying with moisture reduction provides extended shelf life to fresh fruits and vegetables. Drying by conventional dryers at higher temperature usually results in overall quality loss due to surface drying and is also energy intensive. Use of microwave has been reported for better bulk drying of sensitive biomaterials.
null Sabyasachi Mishra, null Anup Rana, null Anand Tripathy, null Venkatesh Meda   +3 more
openaire   +1 more source

Optimization of microwave-vacuum drying of pomegranate arils

Journal of Food Measurement and Characterization, 2014
Pomegranate arils (Punica granatum L.) were dried in a microwave-vacuum drier up to a final moisture content of around 5–6 % (d.b.). The effect of microwave power level (25–95 W), vacuum pressure (25–195 mm Hg) and sample mass (65–235 g) on drying efficiency and some quality attributes (color, texture, rehydration ratio and sensory score) of dried ...
Manish Dak, M. K. Jain, S. L. Jat
openaire   +1 more source

Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying

Journal of Food Engineering, 2011
Abstract The influence of the vacuum level and the microwave power on aroma compounds and sensory quality of Rosmarinus officinalis dehydrated by vacuum–microwave (VM) method was evaluated. VM drying kinetics consisted of two periods: linear until a critical point and exponential beyond that point.
Ángel Calín-Sánchez, Antoni Szumny, Adam Figiel, Klaudiusz Jałoszyński, Maciej Adamski, Ángel A. Carbonell-Barrachina   +5 more
openaire   +1 more source

Studies on Microwave-Vacuum Drying of Foods

2014
Microwave-vacuum drying is one of the most promising techniques for drying foods with proper quality at a relatively low cost. The short drying times make this process cost-effective thus allowing large scale dried food production. As shown in this chapter, microwave-vacuum dried foods include bananas, grapes, pomegranates, carrots, seeds, gels, honey ...
openaire   +1 more source

Microwave vacuum drying characteristics of Pinus massoniana wood

Forestry Studies in China, 2007
Microwave-vacuum (MV) drying characteristics of plantation Masson pine (Pinus massoniana) were studied experimentally for various levels of microwave radiation time, initial moisture content (MC), vacuum level and wood thickness. The results show that the process of MV drying for wood can be significantly divided into a short accelerating rate drying ...
Xian-jun Li, Wen-jun Li, Bi-guang Zhang
openaire   +1 more source

Microwave-Convective and Microwave-Vacuum Drying of Cranberries: A Comparative Study

Drying Technology, 2004
Abstract Two drying methods of cranberries (microwave-vacuum and microwave-convective) are reviewed, and their advantages and disadvantages regarding the quality of dried product and the process performance are presented. Mechanically and osmotically pretreated berries were subjected to drying and quality evaluation.
P. S. Sunjka, T. J. Rennie, C. Beaudry, G. S. V. Raghavan   +3 more
openaire   +1 more source

Energy efficiency and drying rates during vacuum microwave drying of wood

Holz als Roh- und Werkstoff, 2004
The application of vacuum-microwave drying can dramatically decrease drying times in comparison to conventional kiln drying. Instead of thermal energy for the conventional drying, electric energy is used for heating the material in microwave drying.
M. Leiker, M. A. Adamska
openaire   +1 more source

Microwave Vacuum Drying in the Food Processing Industry

2006
Heating and drying of food by microwaves is a well established technology, and it is well known, that the combined application of microwave energy and vacuum creates food products with properties comparable to freeze drying, e.g. in terms of instant properties, but in shorter time and thus, at lower costs.
G. Ahrens, H. Kriszio, G. Langer
openaire   +1 more source

Vacuum microwave drying of cotton: effect on cottonseed

Transactions of the ASAE, 1983
ABSTRACT COTTON with initial moisture content above 67 percent was dried with microwaves at ambient and reduced pressures and the oil marketing properties of the cottonseed were evaluated. The reduced pressure drying was accomplished with substantially lower temperatures than was the atmospheric pressure drying.
openaire   +1 more source

Microwave Vacuum Drying on Fruit: A Review

Advances in Biological Sciences Research, 2022
Anjar Ruspita Sari, Nihayatuzain Amanda, Nadilla Shintya Kusuma Wardhani   +2 more
openaire   +1 more source