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From Deep-Fat Frying to G-Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods. [PDF]

Food Sci Nutr
Ghaitaranpour A, Esmaiili M, Vajargahi ZF, Ngadi MO.   +3 more
europepmc   +1 more source

Systematic Literature Review of Functional Snacks: Bioactive Properties, Food Technologies, and Consumer Acceptance. [PDF]

Foods
Arvilla-Salas L, Martinez-Fierro ML, Garza-Veloz I, Rocha-Pizaña MDR, Vazquez-Reyes S.   +4 more
europepmc   +1 more source

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Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing

Innovative Food Science and Emerging Technologies, 2021
Abstract 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.
Pedro E D Augusto, Gisandro Reis Carvalho, João Borges Laurindo   +2 more
exaly   +2 more sources

Preparation of dry honey by microwave–vacuum drying

Journal of Food Engineering, 2008
Abstract Microwave–vacuum (MWV) drying was investigated as a potential method for obtaining high-quality dried honey. Liquid honey was heated and dehydrated in a MWV dryer to a moisture content less than 2.5% within about 10 min. The drying curves and the temperature changes of samples were tested during MWV drying at a different of microwave power ...
Zheng-Wei Cui, Li-Juan Sun, Wei Chen, Da-Wen Sun   +3 more
openaire   +2 more sources

COMPARISON OF CONVECTIVE, VACUUM, AND MICROWAVE DRYING CHLORPROPAMIDE

Drying Technology, 2001
Drying 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, Sander, Aleksandra, Skansi, Darko   +2 more
openaire   +1 more source

MICROWAVE-VACUUM DRYING OF PARBOILED RICE

Transactions of the ASAE, 1990
ABSTRACT This study evaluated the use of microwave energy in a reduced pressure environment for drying parboiled rice using a single pass. The effects of parboil soaking conditions, steaming conditions, microwave power level, drying pressure, drying time, and final moisture content were evaluated.
null J. I. Wadsworth, null L. Velupillai, null L. R. Verma   +2 more
openaire   +1 more source

Microwave-Vacuum Drying of Pharmaceutical Powders

Drying Technology, 2003
Abstract 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, W. A. M. McMinn, T. R. A. Magee   +2 more
openaire   +1 more source

MICROWAVE VACUUM DRYING OF BANANA SLICES

Drying Technology, 2002
ABSTRACT 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
openaire   +1 more source

Microwave application in vacuum drying of fruits

Journal of Food Engineering, 1996
Abstract 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
openaire   +2 more sources

MICROWAVE VACUUM DRYING CHARACTERISTICS OF WOOD

The Proceedings of the 5th Asia-Pacific Drying Conference, 2007
Microwave-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
openaire   +1 more source