Optimization and validation of microwave–vacuum drying process variables for recovery of quality attribute and phytochemical properties in pomegranate peels (Punica granatum L. cv. Kabul)

2021 ◽  
Author(s):  
E. J. Rifna ◽  
Madhuresh Dwivedi
Keyword(s):  
Punica Granatum ◽  
Vacuum Drying ◽  
Quality Attribute ◽  
Process Variables ◽  
Drying Process ◽  
Microwave Vacuum Drying ◽  
Punica Granatum L

Study on the Vacuum Drying Model of Perilla Leaf by Microwave Method

2014 ◽  
Vol 664 ◽  
pp. 433-436
Author(s):  
Jiang Chang ◽  
Feng Xu ◽  
Guang Hua Wu ◽  
Xiao Feng Fu ◽  
Guang Li ◽  
...  
Keyword(s):  
Water Content ◽  
Kinetics Model ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Microwave Method ◽  
Drying Process ◽  
Leaf Production ◽  
Microwave Vacuum Drying ◽  
Drying Model

The drying rate is difficult to control for perilla leaf during the microwave vacuum drying process. Through scientific approaches, this paper made a research on the relationships between drying factors and drying rate, and established a kinetics model on microwave vacuum drying of perilla leaf. The model can predict the water content variations of perilla leaf during microwave vacuum drying, and provides a theory basis for packaging, storage and transportation for perilla leaf production.

Comparison of Storage Characteristics and Quality of Semi-Dry Fermented Sausage Using Microwave Vacuum Drying and Hot Air Drying

2014 ◽  
Vol 1010-1012 ◽  
pp. 1783-1788 ◽  
Author(s):  
Jian Ping Zhang ◽  
Yong Hua Wu ◽  
En Qi Liu ◽  
Hui Song ◽  
Yong Li
Keyword(s):  
Ph Value ◽  
Sensory Properties ◽  
Vacuum Drying ◽  
Drying Process ◽  
Hot Air Drying ◽  
Fermented Sausage ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Fermented Sausages

The aim of this work was to find out an alternative drying process for semi-dry fermented sausages. Fermented sausages were subjected to hot air drying (HA) and microwave vacuum drying (MWV), respectively. The HA was carried out at 70 °C for 60 min. For MWV, three temperatures i.e. 30 °C, 40 °C and 50 °C were applied with pressure controlled at 80 kPa and microwave intensity at 6 kW for 2 min. After drying, the dehydration rates were determined immediately. The products were stored at room temperature until the end of experiment. The pH value, 2-thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) contents were measured at 0, 7, 14 and 28 days, respectively. In addition, the sensory properties were evaluated at 28 d. The results showed that compared to the HA, MWV could postpone the rise of pH value, TBA and TVB-N contents during the storage. Moreover, the sensory properties of MWV were better than that of HA, indicating that MWV would be a greatly promising drying process for semi-fry fermented sausages.

scholarly journals Study of the microwave vacuum drying process for a granulated product

2009 ◽  
Vol 26 (2) ◽  
pp. 317-329 ◽  
Author(s):  
M. N. Berteli ◽  
E. Rodier ◽  
A. Marsaioli Jr
Keyword(s):  
Vacuum Drying ◽  
Drying Process ◽  
Microwave Vacuum Drying

scholarly journals Germination of Pomegranate Seeds under Sarcotesta Extraction Methods and Drying

2017 ◽  
Vol 9 (10) ◽  
pp. 198 ◽  
Author(s):  
Deived U. De Carvalho ◽  
Maria A. Da Cruz ◽  
Elisete A. F. Osipi ◽  
Jethro B. Osipe ◽  
Ronan C. Colombo ◽  
...  
Keyword(s):  
Room Temperature ◽  
Punica Granatum ◽  
Extraction Methods ◽  
Linear Increase ◽  
Drying Process ◽  
Germination Test ◽  
Immersion Period ◽  
Physiological Quality ◽  
Pomegranate Seeds ◽  
Punica Granatum L

Aiming to evaluate the effect of degumming methods and natural drying, as well as, the influence of different periods of seeds in quicklime solution on Punica granatum L. germination, were conducted two experiments. At first, the seeds from ripe fruits were subjected to the following sarcotesta extraction: natural fermentation at room temperature, during 72 hours; immersion in quicklime (CaO), during 24 hours; and non-degumming, taken as control. For the second experiment, the extraction method was carried out by the following mixture: seeds, quicklime, and distilled water; differing the immersion period (5, 10, 15, 20, and 25 hours). In both, the experimental design was completely randomized, performing the water content and germination test. The quicklime method is efficient to degrade and to eliminate the sarcotesta on P. granatum seeds, and the drying process provides a better germination. In addition, there is a linear increase on seed physiological quality when upgrades the immersion period in quicklime solution.

scholarly journals Evaluation of Microwave Vacuum Drying as an Alternative to Freeze-Drying of Biologics and Vaccines: the Power of Simple Modeling to Identify a Mechanism for Faster Drying Times Achieved with Microwave

2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Akhilesh Bhambhani ◽  
Justin Stanbro ◽  
Daniel Roth ◽  
Elizabeth Sullivan ◽  
Morrisa Jones ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Drug Product ◽  
Scale Up ◽  
Heat Transfer Process ◽  
Vacuum Drying ◽  
Drying Process ◽  
Drying Time ◽  
Capital Costs ◽  
Microwave Vacuum Drying ◽  
Fill Volume

AbstractVial-based lyophilization for biopharmaceuticals has been an indispensable cornerstone process for over 50 years. However, the process is not without significant challenges. Capital costs to realize a lyophilized drug product facility, for example, are very high. Similarly, heat and mass transfer limitations inherent in lyophilization result in drying cycle on the order of several days while putting practical constraints on available formulation space, such as solute mass percentage or fill volume in a vial. Through collaboration with an external partner, we are exploring microwave vacuum drying (MVD) as a faster drying process to vial lyophilization wherein the heat transfer process occurs by microwave radiation instead of pure conduction from the vial. Drying using this radiative process demonstrates greater than 80% reduction in drying time over traditional freeze-drying times while maintaining product activity and stability. Such reduction in freeze-drying process times from days to several hours is a welcome change as it enables flexible manufacturing by being able to better react to changes either in terms of product volume for on-demand manufacturing scenarios or facilities for production (e.g., scale-out over scale-up). Additionally, by utilizing first-principle modeling coupled with experimental verification, a mechanism for faster drying times associated with MVD is proposed in this article. This research, to the best of our knowledge, forms the very first report of utilizing microwave vacuum drying for vaccines while utilizing the power of simplified models to understand drying principles associated with MVD.

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