An Investigation of the Effects of Drying Methods and Conditions on Drying Characteristics and Quality Attributes of Agricultural Products during Hot Air and Hot Air/Microwave-Assisted Dehydration

2009 ◽  
Vol 27 (7-8) ◽  
pp. 831-841 ◽  
Author(s):  
G. R. Askari ◽  
Z. Emam-Djomeh ◽  
S. M. Mousavi
Keyword(s):  
Quality Attributes ◽  
Agricultural Products ◽  
Drying Methods ◽  
Drying Characteristics ◽  
Microwave Assisted ◽  
Hot Air

Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods

LWT ◽  
2019 ◽  
Vol 107 ◽  
pp. 236-242 ◽  
Author(s):  
Qingfa Wang ◽  
Song Li ◽  
Xue Han ◽  
Yuanying Ni ◽  
Dandan Zhao ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Microwave Assisted ◽  
Hot Air ◽  
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.

Effect of Pre-Treatments and Drying Air Temperature on the Quality of Dehydrated Oyster Mushroom (Pleurotus Florida)

2019 ◽  
Vol 56 (1) ◽  
pp. 34
Author(s):  
Parul Bora ◽  
Asha Kawatra
Keyword(s):  
Citric Acid ◽  
Oyster Mushroom ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Adverse Influence

<em>Experiments were conducted on pre treated dehydrated oyster mushroom with steeping in citric acid and sodium chloride and blanching to investigate the effect of pre treatments and drying methods on drying characteristics of mushroom and quality of dried oyster mushroom. Drying was accomplished in a cabinet dryer using hot air at 40<sup>O </sup>C, 60<sup>O</sup>C and by sun drying. The drying characteristics of mushroom were not affected by the pre-treatments significantly. However, the rate of drying increased with the increase in drying temperature. Increase in drying temperature significantly reduced the total drying time. Pre treatments and drying temperature had adverse influence on the rehydration ratio, hardness and colour of the dehydrated mushrooms. Blanching improves the colour of the dehydrated mushroom but increased hardness also. A loss of protein was observed during blanching</em>

scholarly journals The intermittent drying of wheat by microwave and fluidized bed drying

2018 ◽  
Author(s):  
Hira Yüksel ◽  
Tuğçe Türkoğlu ◽  
Hale Baykal ◽  
Gülşah Çalışkan Koç ◽  
Safiye Nur Dirim
Keyword(s):  
Power Consumption ◽  
Fluidized Bed ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Characteristics ◽  
Fluidized Bed Dryer ◽  
Hot Air ◽  
Fluidized Bed Drying ◽  
Microwave Dryer

The objective of the study is to investigate the effects of different drying processes (convective hot air, microwave, and fluidized bed drying) and combined drying methods on the drying characteristics and physical properties of the dried wheat and the power consumption of the dryers. The lowest moisture content and water activity values were observed for the 25min of drying in fluidized bed dryer (60°C) and following 16min in microwave dryer (540W). The lowest power consumption was observed in the 60°C-180W fluidized bed-microwave combination (0.77kWh) compared to the other combined trials. Keywords: wheat; convective drying; microwave drying; fluidized bed drying intermittent drying 

Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110413
Author(s):  
Wanxiu Xu ◽  
Md Nahidul Islam ◽  
Xiaohuang Cao ◽  
Jinghong Tian ◽  
Guanyu Zhu
Keyword(s):  
Relative Humidity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Microwave Assisted ◽  
Hot Air
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