Results 271 to 280 of about 49,864 (303)

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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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

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‐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
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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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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
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Microwave-Vacuum Drying of Sliced Parslif root

Journal of Microwave Power, 1980
AbstractMicrowave-vacuum drying of parsley root, a common root vegetable was experimentally investigated and compared to conventional air-blast drying. Various combinations of water and microwave-blanching were also investigated. Analytical evaluation and subjective scoring of rehydrated dried products showed combined microwave and air-blast drying to ...
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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
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Vacuum microwave drying of cotton: effect on cottonseed

Transactions of the ASAE, 1983
ABSTRACT COTTON with initial moisture content above 67 percent was dried with microwaves at ambient and reduced pressures and the oil marketing properties of the cottonseed were evaluated. The reduced pressure drying was accomplished with substantially lower temperatures than was the atmospheric pressure drying.
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Combined Microwave Vacuum Drying

2014
Christine H. Scaman, Timothy D. Durance, Liana Drummond, Da-Wen Sun   +3 more
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