microwave finish drying of diced apples in a spouted bed

Microwave Finish Drying of Diced Apples in a Spouted

The combination of a spouted bed with microwave heating to improve heating uniformity was evaluated Experiments were performed on a laboratory system in which evaporated diced apples of about 24% moisture were dried to about 5% at 70C air temperature using four levels of microwave

Heat and mass transport in microwave drying of

A heat‐ and mass‐transfer model was developed to simulate microwave and spouted‐bed combined (MWSB) drying of diced apples a hygroscopic porous material A total gas‐pressure equation was introduced to take into account internal vapor generation during microwave drying

Microwave finish drying of (tapioca) starch pearls

Microwave finish drying of (tapioca) starch pearls Microwave finish drying of (tapioca) starch pearls Fu Yi‐Chung Dai Li Yang Binghuei B 2005-02-01 00:00:00 Summary Starch pearls are extremely sensitive to the rate of drying Fast drying leads to poor quality of final cooked (rehydrated) products

Microwave Drying Characteristics of Soybeans in

AbstractDrying characteristics of soybeans under different microwave (MW) processing schemes were studied in regard to energy aspects For drying in a single microwave power density the experiments were carried out at a constant MW output power throughout the process It was found that the drying rate is enhanced together with reduced energy consumption at higher single power density but the

Uniformity Issue in Microwave Drying: Drying

2011-4-19FIG 2 Core temperature variation of 10 Red Delicious apple pieces randomly taken from the spouted bed after 2 5 min of microwave–spouted bed drying (4 9 W/g and air 70C) and from a stationary bed with MW and hot air drying at 70C [68 Feng H Tang J Microwave finish drying of diced apples in a spouted bed

dielectric properties of dehydrated apples as affected

The microwave and spouted bed (MWSB) drying method was used to dry high sugar content diced apples and blueberries It sharply reduced drying times and improved product quality compared to conventional hot air drying methods Further studies of the MWSB process for scale–up and for the development of effective process control however

Transport Phenomena in Food Processing

Microwave finish drying of diced apples in a spouted bed Journal of Food Science 64(4): 679-683 Feng H Tang J Cavalieri R 1999 Combined microwave and spouted bed drying of diced apples: effect of drying conditions on drying kinetics and product temperature Invited contribution to the special Hall Issue Drying Technology 17(10): 1981

Determination of Moisture Content from Guaco with

The microwave oven appears to be a viable alternative for determination of moisture content of guaco's leaves Key words : drying drying time dry matter Mikania glomerata Sprengel stove Resumo : Objetivo deste estudo foi desenvolver um mtodo rpido para determinar o teor de gua das folhas de guaco ( Mikania glomerata Sprengel

Trends in microwave

2006-10-1In the study on diced apples with MWSB finish drying (from 24% moisture content to about 5%) drying temperature uniformity in diced apples was greatly improved and the drying time was reduced by more than 80% as compared to that with a stationary bed At the same time products had less discoloration and higher rehydration rates

Study on Effect of Microwave Drying on Drying and

However the microwave drying process can have very high costs Several studies have shown that using pretreatments prior to microwave-drying could decrease drying time and thus drying costs Osmotic dehydration seems to be an efficient way to remove up to 50% of initial moisture (Beaudry 2001) The study was undertaken with the following

Uniformity Issue in Microwave Drying: Drying

2011-4-19FIG 2 Core temperature variation of 10 Red Delicious apple pieces randomly taken from the spouted bed after 2 5 min of microwave–spouted bed drying (4 9 W/g and air 70C) and from a stationary bed with MW and hot air drying at 70C [68 Feng H Tang J Microwave finish drying of diced apples in a spouted bed

Effects of Combined Coating and Microwave Assisted

2018-2-3Rehydration in distilled water was also studied Coating air-drying (70C 1 5 m/s) and microwave treatment (300W 10s) resulted in the production of puffed and porous products Microstructure of samples coated by starch and pectin with CaCl 2 improved Coating had a beneficial effect on the microstructure of samples after microwave treatment

Submission DergiPark

The effect of microwave output powers on colour change kinetics of the inner and outer surface of brussels sprouts was investigated during microwave drying process The colour changes of the materials were quantified by means of the CIELab scale parameters like L* a* and b* The total color change (∆E) chroma (C*) hue angle (h*) and browning index (BI) were also calculated by using

Spouted bed and microwave

2012-4-1Increase in the microwave power increases the vapor pressure of the moisture within the grains creating a higher vapor pressure gradient which results in higher drying rate and as a result lower drying time Microwave-assisted spouted bed drying at microwave power of 3 5 W/g (db) and 7 5 W/g (db) resulted in time reduction of at least 60% and

m scirp

Hydric properties evolution during drying differs from one product to another and has been the subject of various studies due to its crucial importance in modeling the drying process The variation of these parameters in the solid matrix and in time during the drying of Spirulina platensis has not known an advanced understanding The objective of this study was to evaluate the evolution of the

Uniformity Issue in Microwave Drying: Drying

2011-4-19FIG 2 Core temperature variation of 10 Red Delicious apple pieces randomly taken from the spouted bed after 2 5 min of microwave–spouted bed drying (4 9 W/g and air 70C) and from a stationary bed with MW and hot air drying at 70C [68 Feng H Tang J Microwave finish drying of diced apples in a spouted bed

Dr Juming Tang

2015-8-15Combined microwave and spouted bed drying of diced apples: effect of drying conditions on drying kinetics and product temperature Drying Technol - The Hall Issue 17(10): 1981-1998 40 Mao R Tang J and Swanson B 1999 Effect of pH buffers on mechanical properties of gellan gels J Texture Studies 30(2): 151-166 39

Makale DergiPark

In the present study infrared radiation drying representative of the innovative drying method was chosen to perform comparative study at different infrared power levels Infrared drying of pomegranate by-products was dried at 88 104 125 146 and 167 W power levels The results showed that the infrared power has a significant effect on the drying characteristics of pomegranate by-products

Cintica da secagem do feijo verde (Vigna

Artigo: A secagem uma das mais antigas e comuns operaes unitrias utilizadas nos mais diversos processos dos mais diferentes tipos de indstrias O estudo da mesma de grande relevncia principalmente para indstria alimentcia uma vez que a secagem um dos processos mais utilizados para a preservao de alimentos pois promove a retirada de grande parte da gua livre do

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 used

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

Influence of Irradiation Time Particle Sizes and Initial

The drying of capillary porous materials by microwave with rectangular waveguide has been investigated numerically and experimentally Most importantly it focuses on the investigation of the distributions of electric field temperature and moisture profiles within the capillary porous materials

Microwave finish drying of (tapioca) starch pearls

Microwave finish drying of (tapioca) starch pearls Microwave finish drying of (tapioca) starch pearls Fu Yi‐Chung Dai Li Yang Binghuei B 2005-02-01 00:00:00 Summary Starch pearls are extremely sensitive to the rate of drying Fast drying leads to poor quality of final cooked (rehydrated) products

بررسی اثر دما و دبی هوای ورودی بر انرژی مصرفی و

با توسعه خشککنهای مدرن شلتوک علاوه بر سرعت بخشیدن به عملیات خشک کردن، می توان میزان ضایعات و به ویژه انرژی مصرفی را به حداقل ممکن کاهش داد در این تحقیق اثر دمای هوا، دبی هوای ورودی و نوع رقم و همچنین اثر متقابلشان بر

Characterization of Two Different Stumps of Spirulina

2015-12-1The sorption behaviour and water transport mechanisms inside Spirulina platensis samples were experimentally analysed during isothermal drying at 25℃ and 50℃ Two different products grown in semi-industrial farms from Burkina Faso and France with initial water contents respectively of the range from 2 73 kg w /kg dm to 3 12 kg w /kg dm were characterized

تحقیق خشک کردن مواد غذایی و اصول و سیستم های آن

Microwave finish drying of diced apples in a spouted bed Journal of Food Science 4(63): 679-683 ۷- Figiel A (2010) Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

Soybean drying characteristics in microwave rotary

Feng H Tang J Microwave finish drying of diced apples in a spouted bed J of Food Sci 1998 63 (4): 679-683 14: Reyes A Campos C Vega R Drying of turnip seeds with microwaves in fixed and pulsed fluidized beds Dry Technol 2006 24 1469-1480 doi: 10 1080/07373930600952818: 15

Cintica da secagem do feijo verde (Vigna

Artigo: A secagem uma das mais antigas e comuns operaes unitrias utilizadas nos mais diversos processos dos mais diferentes tipos de indstrias O estudo da mesma de grande relevncia principalmente para indstria alimentcia uma vez que a secagem um dos processos mais utilizados para a preservao de alimentos pois promove a retirada de grande parte da gua livre do

Drying kinetics and physico

Drying kinetics and physico-chemical Chua KJ Chou SK A comparative study between intermittent microwave and infrared drying of bio-products Int J Food Sci Technol 2005 40:23–39 doi: 10 1111/j 1365-2621 2004 00903 x Feng H Tang J Microwave finish drying of diced apples in a spouted bed J Food Sci 1998 63:679–683

Study on Effect of Microwave Drying on Drying and

However the microwave drying process can have very high costs Several studies have shown that using pretreatments prior to microwave-drying could decrease drying time and thus drying costs Osmotic dehydration seems to be an efficient way to remove up to 50% of initial moisture (Beaudry 2001) The study was undertaken with the following