Intermittent microwave drying and heated air drying of fresh and isomaltulose (Palatinose) impregnated strawberry

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

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Effect of Heated Air Drying on Soybean Oil Quality

Transactions of the ASAE ◽

10.13031/2013.36713 ◽

1975 ◽

Vol 18 (5) ◽

pp. 0942-0945 ◽

Cited By ~ 1

Author(s):

D. G. Overhults ◽

G. M. White ◽

H. E. Hamilton ◽

I. J. Ross ◽

J. D. Fox

Keyword(s):

Soybean Oil ◽

Oil Quality ◽

Air Drying ◽

Heated Air

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Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2017.10.007 ◽

2018 ◽

Vol 45 ◽

pp. 132-151 ◽

Cited By ~ 26

Author(s):

Jalal Dehghannya ◽

Seyed-Hamed Hosseinlar ◽

Maryam Khakbaz Heshmati

Keyword(s):

Low Temperature ◽

Osmotic Dehydration ◽

Microwave Drying ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air ◽

Multi Stage

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Development of Heated-Air Drying Unit of Agricultural Wastes

Journal of Agriculture & Life Science ◽

10.14397/jals.2018.52.4.121 ◽

2018 ◽

Vol 52 (4) ◽

pp. 121-128 ◽

Cited By ~ 1

Author(s):

Dae-Bin Song ◽

◽

Ki-Hyeon Lim ◽

Dae-Hong Jung

Keyword(s):

Agricultural Wastes ◽

Air Drying ◽

Heated Air

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Comparative Study of the Characteristics of Oil Shale with Hot Air Drying and Microwave Drying

Energy Procedia ◽

10.1016/j.egypro.2012.02.183 ◽

2012 ◽

Vol 17 ◽

pp. 884-891 ◽

Cited By ~ 7

Author(s):

Qing Wang ◽

Zeng-yi Gu ◽

Jing-ru Bai ◽

Juan Liu ◽

Hong-peng Liu

Keyword(s):

Comparative Study ◽

Oil Shale ◽

Microwave Drying ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air

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Impact of Different Drying Techniques on Quality Traits of Ginger (Zingiber officinale Rosc.) Rhizomes

International Journal of Environment and Climate Change ◽

10.9734/ijecc/2021/v11i1230553 ◽

2021 ◽

pp. 30-37

Author(s):

Annu Kumari ◽

Yeluru Mohan Babu ◽

Eggadi Ramesh ◽

Tshering Ongchu Lepcha ◽

Suman Tamang ◽

...

Keyword(s):

Essential Oil ◽

Fiber Content ◽

Microwave Drying ◽

Crude Fiber ◽

Drying Methods ◽

Hot Air Drying ◽

Air Drying ◽

Sun Drying ◽

Crude Fiber Content ◽

Hot Air

Under the present investigation, ginger was produced at the instruction cum research plots of the Department of Plantation Crops and Processing, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal. The experiment was laid out in a factorial CRD. The study was undertaken with four ginger varieties namely Gorubathan, Suprabha, Suruchi and Suravi to evaluate the effect of different drying methods (sun drying, hot air drying at 50OC, 60oC and 70oC and microwave drying on time required for drying to a moisture content of 8 – 10% and to chemical composition (essential oil, oleoresin content and crude fiber content) of the end product. Results shown that Gorubathan variety has the highest essential oil (2.243%) and oleoresin content (14.840%) among the four varieties in this study, highest crude fiber content (5.253%) was observed in Suprabha and highest dry recovery (25.77%) was obtained from Suravi variety. In hot air drying, with increase in temperature essential oil, oleoresin and crude fiber content in dry ginger as well as dry recovery reduced. With high dry recovery (25.77%), essential oil (2.037%) and oleoresin content (13.510%) and moderately low crude fiber content (4.637%), it can be concluded that Suravi variety is best suitable for producing dry ginger. Apart from microwave drying, sun drying can be recommended as better practice, when hygienically conducted, based on essential oil and oleoresin content.

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Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying

International Journal of Food Engineering ◽

10.1515/1556-3758.1696 ◽

2012 ◽

Vol 8 (1) ◽

Cited By ~ 1

Author(s):

Tarsem Chand Mittal ◽

Sajeev Rattan Sharma ◽

Jarnail Singh Muker ◽

Satish Kumar Gupta

Keyword(s):

Textural Properties ◽

Microwave Drying ◽

Drying Methods ◽

Button Mushroom ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air ◽

Drying Behavior ◽

L Value ◽

Drying Behaviour

Button mushroom in the form of whole and slices were dried using convective hot air drying and microwave drying methods. Main objectives were to study the drying behavior and change in colour and textural properties. To get moisture content of 0.08 g/g, hot air drying at 600C took 463 minutes and 350 minutes for whole and sliced mushroom respectively whereas these times were just 9 minutes and 8.5 minutes when the microwave oven was run at 60% of its maximum power (1350 W). The convective hot air drying process can be put into two falling rate periods. The decrease in brightness (indicated by L-value) in dried samples was about 44% as compared to the fresh ones. The variation within the differently dried samples was not much. Hardness was lowest (<2>N) in fresh samples and was highest (>5.5 N) in microwave dried samples with hot air dried samples in between. For most of the samples, the springiness were between 0.4 and 0.6 except for hot air dried sliced samples where it was 0.9. Except in hot air dried samples, the change in cohesiveness was not much. Adhesiveness was found in fresh mushroom only..

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