INFLUENCE OF COMBINED MICROWAVE-VACUUM DRYING ON DRYING KINETICS AND QUALITY OF DRIED TOMATO SLICES

2012 ◽  
Vol 35 (3) ◽  
pp. 159-168 ◽  
Author(s):  
E.E. ABANO ◽  
H. MA ◽  
W. QU
Keyword(s):  
Drying Kinetics ◽  
Vacuum 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.

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

2018 ◽  
Vol 224 ◽  
pp. 129-138 ◽  
Author(s):  
Jun Wang ◽  
Chung-Lim Law ◽  
Prabhat K. Nema ◽  
Jin-Hong Zhao ◽  
Zi-Liang Liu ◽  
...  
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying

Microwave–vacuum drying kinetics of carrot slices

2004 ◽  
Vol 65 (2) ◽  
pp. 157-164 ◽  
Author(s):  
Zheng-Wei Cui ◽  
Shi-Ying Xu ◽  
Da-Wen Sun
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Kinetics Of

MICROWAVE VACUUM DRYING KINETICS OF SOME FRUITS

1997 ◽  
Vol 15 (10) ◽  
pp. 2421-2440 ◽  
Author(s):  
C.T. Kiranoudis ◽  
E. Tsami ◽  
Z.B. Maroulis
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Kinetics Of
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