Results 211 to 220 of about 10,408 (255)

Microwave and microwave-vacuum drying kinetics of field peas

2007 Minneapolis, Minnesota, June 17-20, 2007, 2007
Field 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, null Lope G Tabil, null Venkatesh Meda, null Satya Panigrahi   +3 more
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Optimizing Drying Conditions for the Microwave Vacuum Drying of Enzymes

Drying Technology, 2011
The 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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PERFORMANCE EVALUATION OF VACUUM MICROWAVE DRYING OF EDAMAME IN DEEP-BED DRYING

The Proceedings of the 5th Asia-Pacific Drying Conference, 2007
The 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., Zhang, M., Mujumdar, A.S., Xiao, G.-N., Sun, J.-C.   +4 more
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Microwave-Vacuum Drying of Flax Fiber for Biocomposite Production

Journal of Microwave Power and Electromagnetic Energy, 2008
Flax 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, Anup, Rana, Venkatesh, Meda, Peter R, Chang   +3 more
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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
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MICROWAVE VACUUM DRYING KINETICS OF SOME FRUITS

Drying Technology, 1997
ABSTRACT 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/vacuum drying of model fruit gels

Journal of Food Engineering, 1999
Abstract 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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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 ...
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Microwave-Vacuum Drying Kinetics of Pharmaceutical Powders

Drying Technology, 2005
Abstract 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, W. A. M. McMinn, T. R. A. Magee   +2 more
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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
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