studies on microwave assisted hot air drying

Mathematical modelling of microwave assisted

2018-10-6microwave-hot air drying of yellow sweet pepper resulted in charring of the product towards the end of drying at power level higher than 280W The combined microwave-hot air drying experiments were thus conducted with continuous microwave power of 280Wand step down intervals of 70W in conjunction with hot air at 30 45 and 60C

Drying and browning of date pulp during hot air and

2009-8-1Free Online Library: Drying and browning of date pulp during hot air and microwave drying (Report) by African Journal of Food Agriculture Nutrition and Development Agricultural industry Food/cooking/nutrition Health general Date By-products Production processes Properties Varieties Date (Fruit) Date palm Methods Food drying Pulp

EFFECT OF VARIOUS DRYING METHODS ON TEXTURE

Tomatoes were pretreated with osmotic solutions (NaCl and sucrose) at different concentrations and then dried using hot air (75C 1 5 m/s) a vacuum (55C 75 kPa) or hot‐air drying followed by microwave treatment (400 W 10 s) The effects of pretreatment and drying method on the drying

Field assisted drying

Acoustic pretreated samples in osmotic solutions gave 33% reduction in drying time and better rehydration capacity 17% more compared to pure hot air drying In the case of microwave-convective drying ultrasonication does not any effect on drying however sonication aided in improving the rehydration capacity (34%more) compared to pure

GRADUATE AND POSTDOCTORAL STUDIES ABSTRACT

2016-7-25that the microwave-assisted hot air drying was more efficient since it allowed faster moisture removal Different treatments of preconditioning drying are suggested to improve the quality of dried product product by minimizing the supply of thermal energy This method is generally used as a pre-treatment before the drying process It helps

FNB News

Pulsed microwave assisted hot air drying of mace takes two to three hours on an average Preliminary post-harvest studies of nutmeg mace at Indian Institute of Crop Processing Technology in Thanjavur ensured that microwave drying helps to retain the red colour of the mace Flavour component analysis of the raw market and microwave dried

Effect of oven and microwave drying on phenolic

2018-4-23Effect of oven and microwave drying on phenolic compounds and antioxidant it has several advantages over conventional hot air drying such as higher drying rate minimal heating at locations with less water thus reducing overheating of atmosphere (Sharma et al 2004) Several studies concerning the drying effect of agricultural crops have

Drying Kinetics of Garlic Slices by Hybrid Drying Technique

2020-4-30microwave-Vacuum and Air Drying Drying Technol 21: 1173-84 (2003) - E E Abano W Effects of Pretreatments on the drying characteristics and Chemical Composition of Garlic Slices in a Convective Hot Air Dryer J Agric Fd Technol 5: 50-58 (2011) - D Brooker F Bakker and C W Hall Drying and storage of grains and oilseeds CBS

Research Article Kinetics and Quality of Microwave

2019-7-30dence that microwave-assisted drying is ideal for fruits and vegetables [ ] which speed up drying process increase masstransfer andproducegoodqualityproducts e refore inthispresentwork thee ectofmicrowavepower andtime as pretreatment to convective air-drying of mango slices was investigated 2 Materials and Method Sample Preparation

(PDF) Studies on microwave assisted hot air drying

Fresh bitter gourd was procured from the local market were subjected to microwave and microwave assisted hot air drying During microwave drying power levels were kept as 160 320 and 480W Samples were dried in hot air dryer at 60 • C and 1m/s air

Drying paddy by microwave vibro

2014-8-25paddy at each drying time increment was determined by drying in a hot air oven at 130C for 24 h 4 Drying intervals of 30 s was used for initial 5 min followed by 1 min up to 10 min and 5 min for the rest of the drying period The amount of water loss while drying was also quantified from the difference in the gross weight of the

Journal of Food Dwivedy et al

2019-7-9out by various methods e g hot air drying (50C-80C) fluidized bed drying (50C -80C) and microwave drying (180-900W) The drying was carried out in a continuous manner The final dried sample leaves were analyzed for different therapeutic qualities such as total phenolics antioxidant property and sensory properties [7]

Microwave Drying of Seeds of Agricultural Interest for

2018-7-5Microwave drying of seeds The microwave drying of seeds has attracted considerable attention in the literature over the past decade However only a few works have focused on the drying of seeds for conservation purposes The aim of most of these studies has been to assess the quality of the seeds mainly through four

Microwave Heating for Food Preservation

2018-7-182 4 1 MW-assisted hot air drying The application of MW energy (internal heating) associated with hot air flow (superficial heating) is a good method to overcome certain problems related to the use of these two methods separately MW heating may be applied at the beginning of the drying process to heat the internal layers of the product rapidly

Drying Kinetics of Garlic Slices by Hybrid Drying Technique

2020-4-30microwave-Vacuum and Air Drying Drying Technol 21: 1173-84 (2003) - E E Abano W Effects of Pretreatments on the drying characteristics and Chemical Composition of Garlic Slices in a Convective Hot Air Dryer J Agric Fd Technol 5: 50-58 (2011) - D Brooker F Bakker and C W Hall Drying and storage of grains and oilseeds CBS

AN EXPERIMENTAL STUDY ON MICROWAVE DRYING

2014-6-2With the popularization of microwave drying the studies performed on this topic have also increased In one of these studies Soysal [1] examined the drying behavior of parsley in eight different microwave powers It was observed that there will be 111 times reduction in drying time by the usage of microwave drying instead of convective air drying

Effect of microwave power on kinetics and characteristics

assisted longan drying process combining with hot air and heat pump drying All of these techniques improved drying efficiency compared to traditional hot air drying process However longan drying is still a time-consuming process with these methods Microwave vacuum drying offers an alternative pro-cess to increase the drying efficiency and

Innovative microwave technologies for food drying

Some of the reasons are because available microwave technology (tubes and valves) cannot offer a homogeneous heating causing hot/cold spots depending on product geometry and distribution in the chamber or tunnel [3] Particularly in drying processes when available water decreases the efficiency of the process will decrease If the microwave

FNB News

Pulsed microwave assisted hot air drying of mace takes two to three hours on an average Preliminary post-harvest studies of nutmeg mace at Indian Institute of Crop Processing Technology in Thanjavur ensured that microwave drying helps to retain the red colour of the mace Flavour component analysis of the raw market and microwave dried

Drying: An Excellent Method for Food Preservation

2017-10-17assisted microwave drying microwave assisted fluidized bed drying Some of them are discussed in this review paper are given below- i Hot air convective drying The principle of hot air convective drying is based on conventional heat transfer from heated air to the material being dried

Microwave Technology in Freeze

2017-7-5Dehydrating is one of the most common processes in industry This process is implemented by various techniques such as freeze-drying It is an energy-consuming process Microwave sources are a good choice to supply the energy needed for this process In reality it is microwave-assisted freeze-drying The microwave sources can be delivered around a few kilowatts

AN EXPERIMENTAL STUDY ON MICROWAVE DRYING

2014-6-2With the popularization of microwave drying the studies performed on this topic have also increased In one of these studies Soysal [1] examined the drying behavior of parsley in eight different microwave powers It was observed that there will be 111 times reduction in drying time by the usage of microwave drying instead of convective air drying

Drying and browning of date pulp during hot air and

2009-8-1Free Online Library: Drying and browning of date pulp during hot air and microwave drying (Report) by African Journal of Food Agriculture Nutrition and Development Agricultural industry Food/cooking/nutrition Health general Date By-products Production processes Properties Varieties Date (Fruit) Date palm Methods Food drying Pulp

Studies on microwave assisted hot air drying

2015-9-19Studies on microwave assisted hot air drying characteristics and rehydration of Bitter gourd South Asian J Food Technol Environ 1(2):144-151 Vegetables are an important part of human diet They provide proteins carbohydrates mineral elements vitamins and bulk which along with some cereals and other foods constitute the

Microwave Technology in Freeze

2017-7-5Dehydrating is one of the most common processes in industry This process is implemented by various techniques such as freeze-drying It is an energy-consuming process Microwave sources are a good choice to supply the energy needed for this process In reality it is microwave-assisted freeze-drying The microwave sources can be delivered around a few kilowatts

Krishikosh: STUDIES ON DIFFERENT DRYING

2019-7-16The drying times were observed to be 300 360 and 75 minutes for bringing down the moisture content of onion shreds from 675 8 to 62 5 %(d b ) in hot air dryer (60C) heat pump dryer (50C) and microwave assisted convective drying (240 W power and 50C) respectively

Krishikosh: STUDIES ON DIFFERENT DRYING

2019-7-16The drying times were observed to be 300 360 and 75 minutes for bringing down the moisture content of onion shreds from 675 8 to 62 5 %(d b ) in hot air dryer (60C) heat pump dryer (50C) and microwave assisted convective drying (240 W power and 50C) respectively

Microwave

2007-9-1Combined microwave/hot air drying greatly improved the structure and bulk volume of dried mushroom However the geometry and dielectric properties of mushrooms can be such that overheating of the center reduces product quality Torringa et al studied osmotic dehydration as a pretreatment before combined microwave hot air drying of mushrooms

Critical review of radio

where f is the frequency of the electromagnetic wave (Hz) λ is the wavelength (m) and c is the speed of light (m/s) (c = 3 10 8 m/s) RF has a lower frequency and longer wavelength and includes the radar range RF is also referred to as dielectric loss heating and dielectric heating RF-H is classified as a novel thermal processing method in the field of food engineering (Jiao et al 2011)