Results 221 to 230 of about 10,927 (260)

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
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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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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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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
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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
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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.
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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
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Microwave Vacuum Drying on Fruit: A Review

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