Results 261 to 270 of about 49,864 (303)

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
openaire   +2 more sources

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source

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 ...
openaire   +1 more source

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
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

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