scholarly journals Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012 ◽  
Vol 51 (12) ◽  
pp. 3594-3608 ◽  
Author(s):  
Hataichanok Kantrong ◽  
Ampawan Tansakul ◽  
Gauri S. Mittal
Keyword(s):  
Vacuum Drying ◽  
Shiitake Mushroom ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Microwave Vacuum Drying

The Effect of Microwave Vacuum Drying on the Quality of Tiegun yam

2012 ◽  
Author(s):  
Zhihuai Mao ◽  
Dong Li ◽  
Guangyue Ren ◽  
Xiaoyan Du ◽  
Wenxue Zhu
Keyword(s):  
Vacuum Drying ◽  
Microwave Vacuum Drying

Ultrasound-assisted osmotic process on quality of microwave vacuum drying sweet potato

2018 ◽  
Vol 36 (11) ◽  
pp. 1367-1379 ◽  
Author(s):  
Camel Lagnika ◽  
Jiapeng Huang ◽  
Ning Jiang ◽  
Dajing Li ◽  
Chunquan Liu ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Ultrasound Assisted

scholarly journals Effect of Drying Methods on Physicochemical Parameters of Different Red Beetroots (Beta vulgaris L.) Species

2019 ◽  
Author(s):  
Dóra Székely ◽  
Klaudia Vidák ◽  
Diána Furulyás ◽  
Ákos Ribárszki ◽  
Mónika Stéger-Máté
Keyword(s):  
Physicochemical Parameters ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Total Polyphenol ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Vacuum Method ◽  
Drying Technology

The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', 'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount.

Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel

2018 ◽  
Vol 37 (14) ◽  
pp. 1757-1765 ◽  
Author(s):  
Fan Yang ◽  
Min Zhang ◽  
Yaping Liu
Keyword(s):  
Post Treatment ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
3D Printed ◽  
Mango Juice

Drying Characteristics and Kinetics of Anoectochilus roxburghii by Microwave Vacuum Drying

2014 ◽  
Vol 38 (6) ◽  
pp. 2223-2231 ◽  
Author(s):  
Yi Zhang ◽  
Hongliang Zeng ◽  
Zhongqiang Huang ◽  
Ying Wang ◽  
Baodong Zheng
Keyword(s):  
Vacuum Drying ◽  
Drying Characteristics ◽  
Microwave Vacuum Drying ◽  
Anoectochilus Roxburghii ◽  
Kinetics Of

Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuan-Yuan Liu ◽  
Wei-Qiao Lv ◽  
Ruo-Hui Lin ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Reaction Model ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Drying Characteristics ◽  
Platycodon Grandiflorum ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Drying Technology

Abstract This study was to investigate the effect of different drying methods on the drying kinetics, physical properties, and bioactivity of Platycodon grandiflorum (PG). Four drying methods were employed to conduct the dehydrated process, namely, hot air drying (AD), vacuum drying (VD), microwave hot airflow rolling-bed drying (MHARD), and pulse-spouted microwave vacuum drying (PSMVD). PSMVD showed the highest drying rate among four drying methods based on the result of fitting first-order reaction model. And PSMVD-dried product showed higher rehydration ratio and better mechanical properties, suggesting a better rehydration characteristic. In addition, considering the content of Platycodin D, PSMVD is a promising drying technology for the dehydration of PG.

scholarly journals Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices

2019 ◽  
Vol 69 (3) ◽  
pp. 297-306 ◽  
Author(s):  
Yingqiang Wang ◽  
Hongxiao Zhao ◽  
Huiwen Deng ◽  
Xi Song ◽  
Wenjie Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Quality ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Apple Slices
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