Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process

2008 ◽  
pp. 71-76
Author(s):  
M. Eugenia Martin-Esparza ◽  
Chelo Gonzalez-Martinez ◽  
Pedro J. Fito
Keyword(s):  
Microwave Drying ◽  
Mass Balances ◽  
Drying Process

scholarly journals Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4153
Author(s):  
Doaa Abouelenein ◽  
Ahmed M. Mustafa ◽  
Simone Angeloni ◽  
Germana Borsetta ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Volatile Profile ◽  
Drying Method ◽  
Drying Process ◽  
Total Volatile ◽  
Ethyl Hexanoate ◽  
Complete Destruction ◽  
Freeze Dried ◽  
Volatile Profiles

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

Optimization of the microwave drying process for potato chips based on the measurement of dielectric properties

2019 ◽  
Vol 37 (11) ◽  
pp. 1329-1339 ◽  
Author(s):  
GuiYi Luo ◽  
ChunFang Song ◽  
Pu Hongjie ◽  
Zhenfeng Li ◽  
Wanxiu Xu ◽  
...  
Keyword(s):  
Dielectric Properties ◽  
Potato Chips ◽  
Microwave Drying ◽  
Drying Process

Effect of temperature on the microwave drying process and the viability of amaranth seeds

2022 ◽  
Vol 215 ◽  
pp. 49-66
Author(s):  
Ángel H. Moreno ◽  
Ángel Javier Aguirre ◽  
Rafael Hernández Maqueda ◽  
Geovanny Jiménez Jiménez ◽  
Carlos Torres Miño
Keyword(s):  
Microwave Drying ◽  
Effect Of Temperature ◽  
Drying Process

Convective and Microwave Drying of Prolate Spheroidal Solids: Modeling and Simulation

2019 ◽  
Vol 391 ◽  
pp. 233-238
Author(s):  
E. Gomes da Silva ◽  
E. Santana de Lima ◽  
W.M. Paiva Barbosa de Lima ◽  
A.G. Barbosa de Lima ◽  
J.J. Silva Nascimento ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Heat Balance ◽  
Diffusion Theory ◽  
Microwave Drying ◽  
Drying Process ◽  
Balance Equations ◽  
Prolate Spheroidal ◽  
Moisture Migration ◽  
Prolate Spheroidal Coordinates ◽  
Spheroidal Coordinates

This paper focuses some fundamental aspects of combined convective and microwave drying of prolate spheroidal solids. A transient mathematical modeling based on the diffusion theory (mass and heat balance equations) written in prolate spheroidal coordinates was derived and the importance of this procedure on the analysis of the drying process of wet porous solid, is also presented. Results pointed to the behavior of the moisture migration and heating of the solid with different aspect ratio. Solids with higher area/volume relationships dry and heat faster.

Study on Microwave Drying Process and Drying Characteristics of Sewage Sludge

2013 ◽  
Vol 838-841 ◽  
pp. 2643-2647
Author(s):  
Jin Ping Li ◽  
Meng Yao Li ◽  
Wen Yao ◽  
Ni Wang
Keyword(s):  
Energy Consumption ◽  
Sewage Sludge ◽  
Lower Energy ◽  
Microwave Drying ◽  
Drying Rate ◽  
Municipal Sludge ◽  
Drying Process ◽  
Drying Characteristics ◽  
Pretreatment Time ◽  
Short Time

Combination of oven and microwave and only oven are two ways to study municipal sludge,and it investigates whether different size, microwave drying pretreatment, pretreatment time and oven temperature characteristics have effect on drying characteristics. The results shows that: using microwave to dry sludge need short time, the drying rate is fast, combination of oven and microwave has higher drying rate and lower energy consumption than only oven.

Intermittent Microwave Drying of Litchi: Drying Kinetics and Quality Formation in Color Difference

2012 ◽  
Vol 482-484 ◽  
pp. 2090-2095 ◽  
Author(s):  
Feng Ying Xu ◽  
Zhen Chen ◽  
Chang You Li ◽  
Jian Yuan Liao ◽  
Han Zhang ◽  
...  
Keyword(s):  
Multilayer Structure ◽  
Small Amplitude ◽  
Color Difference ◽  
The Other ◽  
Microwave Drying ◽  
Drying Process ◽  
Biochemical Effect ◽  
Thermal Transmission ◽  
Better Than

In order to reveal the characteristics of thermal transmission and drying quality on the litchi’s multilayer structure, the peel and flesh that separated from fresh fruit were dried with the whole fruit by microwave radiation in three kinds of tempering intermittent HT0101, HT0505 and HT1010. Their characteristics of dehydration and the changes of color difference in drying process were compared. The results showed that microwave drying had influences on the capability of dehydration and the quality of color difference in different interval. The influence of HT0505 was more significant, while the other two conditions, in which there were only a small amplitude of cross and fluctuation, were approximate. In the same conditions of microwave drying, the capability of dehydration of peel and flesh separated was better than that of whole fruit, and the dehydration speed of peel was the fastest. As to color difference, the changes of peel and whole fruit were smaller and much easily to tend to stable. The change of the color difference on the flesh was obvious and finally tended to stable. The further research still needed the further study on biochemical effect during the transformation of quality.

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