microwave and microwave-assisted drying effect on

Optimization of Parameters for Microwave

In this present study the effect of microwave output power and sample amount on vitamin C loss in okra (Hibiscus esculenta L ) and spinach (Spinacia oleracea L ) were investigated using the microwave drying technique The procedure is based on the reaction between l-ascorbic acid (vitamin C) and 2 6-dichloroindophenol The proposed method was applied successfully to both okra and spinach for

Mathematical modelling of microwave assisted

Drying kinetics modeling and effective moisture diffusivity (Deff) of osmotically dehydrated yellow sweet pepper (Capsicum annum L ) during microwave assisted convective drying at power levels of 70 140 210 and 280W air temperature of 35 45 and 60 C and constant air velocity of 1 5m/s were investigated Among the 11 proposed models Page model gave a better fit for all drying conditions

Significant Drying Time Reduction Using Microwave

Rapid Communication Significant Drying Time Reduction Using Microwave-Assisted Freeze-Drying for a Monoclonal Antibody Julian H Gitter 1 * Raimund Geidobler 2 Ingo Presser 2 Gerhard Winter 1 1 Department of Pharmacy Pharmaceutical Technology and Biopharmaceutics Ludwig-Maximilians-Universit€at Mnchen Butenandstr 5 81377 Munich Germany

Effect of low temperature on the microwave

The effect of low temperature on the microwave-assisted vacuum frying of potato chips was investigated via comparing sample properties prepared with frying temperatures of 90C 95C and 100C The experience was taken at the same vacuum degree in every frying process Parameters of included moisture content oil content color parameters (lightness redness and yellowness) and

CiteSeerX — Effect of microwave power on foam

CiteSeerX - Document Details (Isaac Councill Lee Giles Pradeep Teregowda): Abstract: The experiments were conducted to study the effect of microwave power on drying characteristics vis--vis on quality attributes of foamed tomato pulp-egg albumin mixture in a microwave assisted foam-mat drying system Samples were prepared using tomato pulp by incorporating 10 % egg albumin as foaming agent

Microwave Assisted Drying of Short

Also hot air/microwave combination drying exhibited superior cooking properties Firmness of samples increased while cooking loss decreased generally with microwave application after hot air drying i e hot air/microwave combination shortened the drying time and improved many of the physical textural and cooking properties of macaroni samples

Microwave assisted drying of short

01/08/2005Altan and Maskan (2004) studied the effect of conventional and microwave drying on the quality parameters of cooked and uncooked macaroni Different physicochemical techniques such as wide-angle X-ray diffraction polarized light microscopy and nuclear magnetic resonance may be applied to study the changes taking place at the molecular level on processing starch However the most

Microwave

01/01/2017In microwave drying the drying rate is proportional to the absorbed microwave power in all phases of the process This is what makes microwave drying interesting: the larger the products the more important becomes the differences in heat and mass transfer and the more obvious are the key advantages of microwaves Download : Download full-size image Figure 8 2 Dielectric properties of

EURECA 2013

EURECA 2013 – Microwave Assisted Infrared Drying of Mango E I Goksu Fluidized Bed Microwave and Microwave Assisted Fluidized Bed Drying of Macaroni Beads Middle East Technical University Thesis 2003 [3] OV Ekechukwu Review of Solar-Energy Drying Systems I: An overview of drying principles and theory 1999 [4] M Fatouh M N Metwally A B Helali and M H Shedid Herbs

Effect of microwave assisted hot air drying on quality of

The research aimed to compare quality of dried pumpkin among hot air drying at 60C and 70C microwave (8 W/g) assisted hot air drying (70C) and microwave (8 W/g and 9 6 W/g) assisted hot air drying (70C) under vacuum condition (13 3 kPa) Applying microwave could reduce drying time by 80% Due to the decreased drying time the microwave assisted hot air drying produced dried pumpkin

Mathematical modeling of microwave assisted fluidized bed

Microwave assisted fluidized bed drying is a novel drying technique which reduces drying time and yields higher quality products In this study the effect of this method on drying kinetics of hazelnuts was studied Drying experiments were conducted in three temperatures (40 50 and 60) and microwave power levels (0 450 and 900W) The results

Ultrasound

A drying technique using a combination of high power airborne ultrasound microwaves and hot air was applied to investigate the effect of intermittent drying on the process kinetics and several quality indicators of red beetroot An innovative hybrid dryer was used in drying experiments Six sets of drying programs were carried out Ultrasound and microwaves were applied in convective drying

Microwave Assisted Convective Drying Characteristics of

dryer at 60C to study their effect on microwave assisted convective drying characteristics Drying time average drying rate effective moisture diffusivity activation energy and rehydration ratio were various factors studied Increased in microwave power and exposure time increased drying rate and decreased the drying time The whole drying took place in falling rate period only Midilli

Effects of Microwave Power on Extraction Kinetic of

Microwave power as directly controlled parameter determines the absorption of microwave energy inside extraction vial and the yield of objective component in microwave-assisted extraction (MAE) The aim of this study was to elucidate the effects of microwave powers on the yield of anthocyanin from blueberry ( Vaccinium spp ) powder based on the absorption of microwave energy in extracts under MAE

Effect of oven and microwave drying on phenolic compounds

23/04/2018Effect of oven and microwave drying on phenolic compounds and antioxidant capacity of coriander leaves Abstract In the present study the effects of two drying methods on antioxidant properties of coriander leaves were investigated For the rate of drying results showed that sample weight stability was reached faster in microwave (900 W/70 s) than in oven drying (120C/290 s)

Microwave

12/12/2012Drying uniformity microstructure apparent density rehydration and texture properties were measured to evaluate the quality of stem lettuce slices dried in a pulse-spouted bed microwave freeze dryer Drying was carried out in a 5-cm (o d ) vacuum chamber at 80 5 Pa mean microwave power level of 3 2 W g−1 and pulse-spouting time interval of 10 min Results show that microwave freeze

Effect of Microwave on Fluidized Bed Drying of Beetroot

Effect of Microwave on Fluidized Bed Drying of Beetroot (Beta vulgaris L ) Microwave assisted fluidized bed drying Fluidized bed drying Beetroots- etc I INTRODUCTION The excellent way to preserve foods is drying that is an oldest method of preserving high moisture foods [1] With the several advantages drying can add variety to meals and provide delicious and nutritious foods Among

Microwave Assisted Extraction of Avocado Oil from

The aim of this work was to extract the avocado oil from avocado skin This oil was used to prepare the emulsion and encapsulation using spray drying For the oil extraction the efficiency of microwave assisted extraction (MAE) and soxhelt method was evaluated The results indicated that MAE at 600 W for 15 min using 2-methyltetrahydrofuran gave the highest yield percentage

Microwave Assisted Convective Drying Characteristics of

dryer at 60C to study their effect on microwave assisted convective drying characteristics Drying time average drying rate effective moisture diffusivity activation energy and rehydration ratio were various factors studied Increased in microwave power and exposure time increased drying rate and decreased the drying time The whole drying took place in falling rate period only Midilli

A STUDY ON PORE FORMATION AND EVOLUTION AND ITS EFFECT

drying methods like convective drying and freeze-drying Microwave assisted convective drying is an advanced area of drying and research shows that intermittent microwave-convective drying (IMCD) increases both energy efficiency and product quality However researchers have not investigated pore formation and evolution in IMCD yet

Effect of microwave assisted hot air drying on quality of

The research aimed to compare quality of dried pumpkin among hot air drying at 60C and 70C microwave (8 W/g) assisted hot air drying (70C) and microwave (8 W/g and 9 6 W/g) assisted hot air drying (70C) under vacuum condition (13 3 kPa) Applying microwave could reduce drying time by 80% Due to the decreased drying time the microwave assisted hot air drying produced dried pumpkin

Effects of microwave

Microwave-assisted pulse-spouted bed freeze-drying (MPSFD) uses microwave heating to substitute the customary conduction heating during freeze drying (FD) resulting in high-quality dried samples with a short drying time The aim of this study was to determine the effect of MPSFD on volatile compounds and structural aspects of Cordyceps militaris In order to highlight the effect of MPSFD FD

Effect of Microwave Infrared and Infrared

The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying Bread dough samples were dried from 40 9 to 8% moisture content (wet basis) with microwave infrared and infrared-assisted microwave drying by using halogen lamp-microwave combination oven Microwave and/or halogen power levels of 30 50 and 70% were

Kinetics and Quality of Microwave

The effect of microwave-assisted convective air-drying on the drying kinetics and quality of mango was evaluated Both microwave power and pretreatment time were significant factors but the effect of power was more profound Increase in microwave power and pretreatment time had a positive effect on drying time The nonenzymatic browning index of the fresh samples increased from 0 29 to 0 60

Microwave Assisted Convective Drying Characteristics of

dryer at 60C to study their effect on microwave assisted convective drying characteristics Drying time average drying rate effective moisture diffusivity activation energy and rehydration ratio were various factors studied Increased in microwave power and exposure time increased drying rate and decreased the drying time The whole drying took place in falling rate period only Midilli

Mathematical modelling of microwave assisted

Drying kinetics modeling and effective moisture diffusivity (Deff) of osmotically dehydrated yellow sweet pepper (Capsicum annum L ) during microwave assisted convective drying at power levels of 70 140 210 and 280W air temperature of 35 45 and 60 C and constant air velocity of 1 5m/s were investigated Among the 11 proposed models Page model gave a better fit for all drying conditions

Mathematical modeling of microwave assisted fluidized bed

Microwave assisted fluidized bed drying is a novel drying technique which reduces drying time and yields higher quality products In this study the effect of this method on drying kinetics of hazelnuts was studied Drying experiments were conducted in three temperatures (40 50 and 60) and microwave power levels (0 450 and 900W) The results

EFFECT OF MICROWAVE ASSISTED OSMOTIC DRYING

Microwave assisted osmotic dehydration was developed and demonstrated to improve osmotic mass transfer The objective of this study was to evaluate microwave assisted osmotic drying pretreatment effects on dehydration rate and color change of apple cylinders during second stage air drying process A central composite rotatable design (CCRD) was used with five levels of sucrose concentrations

Effects of Microwave

Effects of Microwave-Assisted Hot Air Drying and Conventional Hot Air Drying on the Drying Kinetics Color Rehydration and Volatiles of Moringa oleifera S R S Dev 1 P Geetha 2 V Orsat 1 Y Gariepy 1 and G S V Raghavan1 1 Downloaded by [McGill University Library] at 11:44 27 October 2011 Department of Bioresource Engineering McGill University Macdonald Campus Ste Anne de