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Current Status of Grain Drying Technology and Equipment Development: A Review. [PDF]

Foods
Yu P, Zhu W, Shen C, Qiao Y, Zhang W, Zhu Y, Gong J, Cai J.   +7 more
europepmc   +1 more source

Analysis of Heat-Mass Transfer and Exergy in Heating Process of Chilled Ready-to-Eat Foods Using High-Power Microwave Ovens. [PDF]

Int J Food Sci
Klinbun J, Rattanadecho P, Klinbun W.
europepmc   +1 more source

Acceleration of Atmospheric Freeze-Drying of Food: Methods, Implications, Commercialization, and Future Directions. [PDF]

Compr Rev Food Sci Food Saf
Bhatkar NS, Murthy AA, Quek SY, Woo MW.
europepmc   +1 more source

Influence of different pretreatments on the quality attributes of heat pump dried beetroot slices. [PDF]

Sci Rep
Liu Y, Li C, Ren A, Gao D, Tang X, Li D, Duan Z.   +6 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.
Gisandro Reis Carvalho, Ricardo Lemos Monteiro, João Borges Laurindo   +2 more
exaly   +2 more sources

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.
Angel Calin-Sanchez, Antoni Szumny, Adam Figiel   +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