Results 221 to 230 of about 10,408 (255)

Drying of Pineapple by Microwave-Vacuum with Osmotic Pretreatment

Drying Technology, 2011
Drying of pineapple by microwave-vacuum (MW-V) with osmotic dehydration (OD) as a pretreatment was studied. Central composite design was used for the independent variables sugar concentration (40, 50, and 60 °Brix), immersion time (0, 3, and 6 hours) and product temperature in the microwave cavity (50, 60, and 70°C).
Corrêa, J. L. G., Dev, S. R. S., Gariepy, Y., Raghavan, G. S. V.   +3 more
openaire   +1 more source

MICROWAVE VACUUM DRYING OF FRUITS & VEGETABLES

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

Research on microwave vacuum drying for instant Ersi

Proceedings of the 9th International Symposium on Antennas, Propagation and EM Theory, 2010
Instant 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, null Ming Huang, null Jihong Shi, null Jingjing Yang, null Liang Zheng, null Shudeng Zhu   +5 more
openaire   +1 more source

PULSED MICROWAVE-VACUUM DRYING OF FOOD MATERIALS

Drying Technology, 1999
ABSTRACT 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.
openaire   +1 more source

Application of microwave heating in vacuum for bagasse drying

2008 International Conference on Recent Advances in Microwave Theory and Applications, 2008
Conventional methods of bagasse drying are using natural air convection or using forced air. The use of microwave energy to dry bagasse is not tried so far. It could be advantageous due to possibility of heating and drying bagasse at a much faster rate than conventional methods, thereby controlling calorific value accurately and improving boiler ...
S.K. Shah, M.A. Joshi
openaire   +1 more source

OSMOTICALLY DEHYDRATED MICROWAVE-VACUUM DRYING OF STRAWBERRIES

Journal of Food Processing and Preservation, 2008
Strawberries 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
openaire   +1 more source

Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods

Journal of Food Science, 2015
Abstract 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
openaire   +2 more sources

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

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

Comparison of drying characteristic and uniformity of banana cubes dried by pulse‐spouted microwave vacuum drying, freeze drying and microwave freeze drying

Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDTo overcome the flaws of high energy consumption of freeze drying (FD) and the non‐uniform drying of microwave freeze drying (MFD), pulse‐spouted microwave vacuum drying (PSMVD) was developed.RESULTSThe results showed that the drying time can be dramatically shortened if microwave was used as the heating source.
Hao, Jiang, Min, Zhang, Arun S, Mujumdar, Rui-Xin, Lim   +3 more
openaire   +2 more sources