Results 251 to 260 of about 49,864 (303)

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 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 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
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Microwave Vacuum Drying of Porous Media

2007 8th International Conference on Telecommunications in Modern Satellite, Cable and Broadcasting Services, 2007
This paper deals with experimental results obtained on a laboratory scale dryer. Two porous media were dried, a packing of initially water saturated glass beads and a packing of initially unsaturated pharmaceutical granules. For the first one, the main parameter is permeability of the bed varying the beads diameter and for the second one it is the ...
M. Pantea, Carmen Molnar, D. Soproni, F.I. Hathazi, Laura Coroiu   +4 more
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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 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

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
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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
openaire   +1 more source

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 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
openaire   +1 more source