scholarly journals Evaluation of Internal Resistance of Sea Food in Drying Process (Comparison between Microwave-vacuum Drying and Warm-air Drying)

2006 ◽  
Vol 72 (721) ◽  
pp. 2249-2255
Author(s):  
Tadahisa HAYASHI ◽  
Takaharu TSURUTA
Keyword(s):  
Internal Resistance ◽  
Vacuum Drying ◽  
Drying Process ◽  
Air Drying ◽  
Process Comparison ◽  
Microwave Vacuum Drying

Comparison of Storage Characteristics and Quality of Semi-Dry Fermented Sausage Using Microwave Vacuum Drying and Hot Air Drying

2014 ◽  
Vol 1010-1012 ◽  
pp. 1783-1788 ◽  
Author(s):  
Jian Ping Zhang ◽  
Yong Hua Wu ◽  
En Qi Liu ◽  
Hui Song ◽  
Yong Li
Keyword(s):  
Ph Value ◽  
Sensory Properties ◽  
Vacuum Drying ◽  
Drying Process ◽  
Hot Air Drying ◽  
Fermented Sausage ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Fermented Sausages

The aim of this work was to find out an alternative drying process for semi-dry fermented sausages. Fermented sausages were subjected to hot air drying (HA) and microwave vacuum drying (MWV), respectively. The HA was carried out at 70 °C for 60 min. For MWV, three temperatures i.e. 30 °C, 40 °C and 50 °C were applied with pressure controlled at 80 kPa and microwave intensity at 6 kW for 2 min. After drying, the dehydration rates were determined immediately. The products were stored at room temperature until the end of experiment. The pH value, 2-thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) contents were measured at 0, 7, 14 and 28 days, respectively. In addition, the sensory properties were evaluated at 28 d. The results showed that compared to the HA, MWV could postpone the rise of pH value, TBA and TVB-N contents during the storage. Moreover, the sensory properties of MWV were better than that of HA, indicating that MWV would be a greatly promising drying process for semi-fry fermented sausages.

Study on the Vacuum Drying Model of Perilla Leaf by Microwave Method

2014 ◽  
Vol 664 ◽  
pp. 433-436
Author(s):  
Jiang Chang ◽  
Feng Xu ◽  
Guang Hua Wu ◽  
Xiao Feng Fu ◽  
Guang Li ◽  
...  
Keyword(s):  
Water Content ◽  
Kinetics Model ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Microwave Method ◽  
Drying Process ◽  
Leaf Production ◽  
Microwave Vacuum Drying ◽  
Drying Model

The drying rate is difficult to control for perilla leaf during the microwave vacuum drying process. Through scientific approaches, this paper made a research on the relationships between drying factors and drying rate, and established a kinetics model on microwave vacuum drying of perilla leaf. The model can predict the water content variations of perilla leaf during microwave vacuum drying, and provides a theory basis for packaging, storage and transportation for perilla leaf production.

Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour

2014 ◽  
Vol 50 (2) ◽  
pp. 305-312 ◽  
Author(s):  
Swittra Bai-Ngew ◽  
Nantawan Therdthai ◽  
Pisit Dhamvithee ◽  
Weibiao Zhou
Keyword(s):  
Physicochemical Properties ◽  
Vacuum Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air
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