Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato/banana re-structured chips

2011 ◽  
Vol 46 (3) ◽  
pp. 570-576 ◽  
Author(s):  
Hao Jiang ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Rui-Xin Lim
Keyword(s):  
Freeze Drying ◽  
Quality Characteristics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying

scholarly journals Ambient temperature drying of therapeutic protein solution with use of microwave

2018 ◽  
Author(s):  
Takaharu Tsuruta ◽  
Takuma Ogawa ◽  
Ryosuke Abe ◽  
Hirofumi Tanigawa
Keyword(s):  
Ambient Temperature ◽  
Protein Conformation ◽  
Freeze Drying ◽  
Protein Structures ◽  
Egg White ◽  
Therapeutic Protein ◽  
Vacuum Drying ◽  
Protein Solution ◽  
Drying Time ◽  
Microwave Vacuum Drying

High quality drying of therapeutic protein-solution is important in medical and pharmaceutical processing.  Freeze-drying is mostly used, but it takes a long drying-time and causes damages of protein structures.  In order to improve the drying quality, we propose a microwave vacuum drying performed at ambient temperatures under low-pressure conditions.  We are focusing on the Parma-Zyme method for the evaporative drying of protein solutions such as egg white or lysozyme with vitrification. Circular dichroism (CD) spectroscopy is used to detect protein conformation changes due to the drying, and it is found that the ambient temperature drying can preserve the protein conformation. Keywords: Microwave vacuum drying; Freeze-drying; Therapeutic protein; Egg white; Lysozyme 

A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders

2014 ◽  
Vol 32 (15) ◽  
pp. 1840-1847 ◽  
Author(s):  
Bing Zhou ◽  
Min Zhang ◽  
Zhongxiang Fang ◽  
Yaping Liu
Keyword(s):  
Freeze Drying ◽  
Egg White ◽  
Vacuum Drying ◽  
Egg White Protein ◽  
Microwave Vacuum Drying ◽  
Duck Egg

Effect of combined infrared freeze drying and microwave vacuum drying on quality of kale yoghurt melts

2019 ◽  
Vol 38 (5-6) ◽  
pp. 621-633 ◽  
Author(s):  
Yanyan Lao ◽  
Min Zhang ◽  
Sakamon Devahastin ◽  
Yufen Ye
Keyword(s):  
Freeze Drying ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying

The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Anna Michalska ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Grzegorz P. Łysiak
Keyword(s):  
Physical Properties ◽  
Freeze Drying ◽  
Geographical Origin ◽  
Raw Material ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Apple Slices

Abstract The aim of the study was to determine the influence of four different growing locations of apples cv. ‘Jonagold’ in Europe on the drying kinetics and the physical properties of dried apple slices. The drying methods applied in the study (freeze-drying, convective drying, microwave-vacuum drying and combined drying) significantly affected the drying time, which was the shortest in the case of microwave vacuum drying. The geographical origin of the apples affected the chemical and physical properties of the raw material used for drying, and, consequently, the drying time. Water activity of dried samples was connected with the final dry matter, regardless of the geographical origin of the apples. Freeze-drying resulted in the lightest in colour products (L*), whereas microwave-vacuum dried products had the highest levels of yellow pigments (b*). The highest chroma and browning index values were noted for microwave-vacuum dried samples and were strongly influenced by the drying temperature. The mechanical properties of the apple slices were more dependent on the drying method and temperature of the process than on the geographical origin when the temperature exceeded 83 °C.

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