drying kinetics and quality characteristics of

Microwave drying kinetics and quality characteristics

In recent years microwave (MW) drying has gained popularity as an alternative drying method for a wide variety of food and agricultural products because of increasing concerns over product quality and production costs However the determination of drying kinetics that accurately describes microwave drying characteristics is crucial for the optimization of operating parameters performance

Modeling Drying Characteristics of Terebinth Fruit

Modeling Drying Characteristics of Terebinth Fruit Under Infrared Fluidized Bed Condition Bal S 2009 - Drying kinetics of high moisture paddy undergoing vibration-assisted infrared (IR) drying Journal of Food Engineering 95 166-171 Wood D Hirschberg E Olson D 2008-Drying and quality characteristics of fresh and sugar-infused

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

Influence of microwave and microwave‐convective

The drying data were fitted to 10 typically used thin‐layer drying models to select a suitable model for drying of pomelo Comparing the statistical parameters of applied models the Diffusion Approach Midilli et al and Page models were found to be the best‐fitting models in describing drying kinetics of the pomelo samples

Microwave drying kinetics and quality characteristics

In recent years microwave (MW) drying has gained popularity as an alternative drying method for a wide variety of food and agricultural products because of increasing concerns over product quality and production costs However the determination of drying kinetics that accurately describes microwave drying characteristics is crucial for the optimization of operating parameters performance

IOP Conference Series: Materials Science and Engineering

the drying kinetics of Belchatow lignite in relation to the size of particles Y A Sciazko M Zakrzewski et al -The Effect of Operating Conditions on Drying Characteristics and Quality of Ginger (Zingiber Officinale Roscoe) Using Combination of Solar Energy-Molecular Sieve Drying System R Hasibuan and M A Zamzami-

Drying Characteristics and Product Quality of Lemon

2016-11-11Drying Characteristics and Product Quality of Lemon Slices Dried with Hot Air Circulation Oven and Hybrid Heatpump Dryers Yong Hong Lee 1 SiewK ian Chin 2 Boon Kuan Chung 3 1Department of Chemical Engineering Faculty of Engineering and Science Universiti Tunku Abdul Rahman Jalan Genting Kelang 53300 Kuala Lumpur Malaysia

Drying Kinetics and Rehydration Characteristics of

The effect of pretreatment (0 5% citric acid solution) and drying air temperature (40 50 60 and 70C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer The experimental results show that the drying temperature and pretreatment have significant effects on the moisture removal from mushroom In addition rehydration ratio of pretreated samples was

INFRARED DRYING KINETICS AND QUALITY

The effect of different infrared powers on the drying kinetics of carrot slices was investigated The carrot slices were dried at 62 74 88 104 and 125 W infrared powers and constant slice thickness of 0 5 cm The results showed that the infrared power has a significant effect on the drying and quality characteristics such as rehydration and

Drying and quality characteristics of fresh and sugar

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating Junling Shi a b Zhongli Pan b c * Tara H McHugh c Delilah Wood d Edward Hirschberg e Don Olson c a College of Food Science and Engineering Northwest Agriculture and Forestry University Yangling Shaanxi 712100 China b Department of Biological and Agricultural Engineering

Microwave drying kinetics and quality characteristics of

2019-2-22Microwave drying kinetics and quality characteristics of aromatic Pandanus amaryllifolius leaves Abstract: The effect of microwave drying technique on drying kinetics of aromatic Pandanus leaves (Pandanus amaryllifolius) was investigated By increasing the microwave output powers (180-900 W) the drying time decreased from 14 to 2 min

IOP Conference Series: Materials Science and Engineering

the drying kinetics of Belchatow lignite in relation to the size of particles Y A Sciazko M Zakrzewski et al -The Effect of Operating Conditions on Drying Characteristics and Quality of Ginger (Zingiber Officinale Roscoe) Using Combination of Solar Energy-Molecular Sieve Drying System R Hasibuan and M A Zamzami-

Influence of drying techniques and temperatures on

Furthermore vacuum drying at 60 C ensured suitable microbiological quality and safety of the dry beef slices during storage due to the low water activity (0 45) of the product Consequently these results can be used to simulate the vacuum drying of beef slices and improve the efficiency of the drying process and the product quality

Krishikosh: STUDIES ON DRYING KINETICS AND

2018-12-29Drying characteristics were determined for jackfruit bulb slices dried in the freeze dryer The time required to dry fresh jackfruit bulb slices and osmosed jackfruit bulb slices to shelf stable level moisture content of around 8% (d b ) were 18 22 26 h and 16 18 20 h in the top middle and bottom plates of drying chamber in freeze dryer at

Drying Kinetics Quality Assessment and Economic

Drying Kinetics Quality Assessment and Economic Analysis of Bitter Gourd Flakes Drying Inside Forced Convection Greenhouse Dryer Engineering: Economic Characteristics of Hot Crude Oil Pipelines IPC2008 Economic Assessment of Evaporative Gas Turbine Cycles With Optimized Part Flow Humidification Systems

Drying Kinetics Rehydration Characteristics and

Drying Kinetics Rehydration Characteristics and Sensory Evaluation of Microwave Vacuum and Convective Hot Air Dehydrated Jackfruit Bulbs bulbs were carried out to study the effects of different dehydration treatments on drying characteristics rehydration ability and quality attributes Jackfruit bulbs were dehydrated by microwave power

Effects of Radio Frequency Treatment on Short

2020-7-10Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes: WANG Kunhua LI Jiamei PENG Fei LIU Yudi MA Qi LI Mei XU Huaide (College of Food Science and Engineering Northwest A

Microwave and hot air drying of garlic puree: drying

In this study the effect of hot air and microwave drying on drying kinetics and some quality characteristics such as water activity color optic index and volatile oil of garlic puree was investigated Optic index representing browning of the garlic puree increased excessively with an increase in microwave power and hot air drying temperature

Influence of Process Parameters and Pre

2009-6-3parameters and pre-treatments on quality and drying kinetics of apple samples Czech J Food Sci 27: 88–94 The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard analytical methods: thermo-

Microwave drying of green bean slices: drying kinetics

Microwave drying of green bean slices: drying kinetics and physical quality I Doymaz A S Kipcak S Piskin (2007): Single-layer drying characteristics and colour kinetics of red chilli International Journal of Food Science Technology 42 1367-1375

Effect of far

2014-4-15Kantrong H Tansakul A Mittal G Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying J Food Sci Technol 2012 [PMC free article] Kaymak-Ertekin F Drying and rehydrating kinetics

Drying kinetics and quality characteristics of saffron

In the present study saffron was dried using a heat pump-assisted hybrid photovoltaic-thermal solar dryer The effect of different drying air temperatures at three levels (40 50 and 60C) and two different modes of the dryer (with and without heat pump system) were investigated on drying behaviour of saffron After collecting the pertinent data eleven drying models were used to describe

Drying kinetics adsorption isotherms and quality

In this study the effect of salt content (0 5 10 15 and 20 g/100 g dry basis) on the drying kinetics adsorption isotherms and quality characteristics of beef slices were investigated Beef slices were salted and vacuum-dried at 70 C until a moisture content of 32% (dry basis)

Artigo 8 [1] 1 Drying characteristics and kinetics of

2017-9-7Drying characteristics and kinetics of coffee berry Corra et al Revista Brasileira de Produtos Agroindustriais Campina Grande v 8 n 1 p 1-10 2006 2 Drying process can be defined as simultaneous process of heat and mass transfer between the product to the drying air that consists on excess moisture content