Calibration of Microwave-Oven Drying Techniques Versus Air-Oven Methods for Measurement of Peat Moss Moisture Content

1992 ◽  
Vol 8 (2) ◽  
pp. 197-200 ◽  
Author(s):  
C. C. Balascio
Keyword(s):  
Moisture Content ◽  
Microwave Oven ◽  
Peat Moss ◽  
Oven Drying ◽  
Drying Techniques

Research on Measurement of Grass’s Moisture Content with Microwave Oven Method

2014 ◽  
Vol 707 ◽  
pp. 417-421
Author(s):  
Yan Feng ◽  
Qing Qing Shen ◽  
Li Li Chen ◽  
Shu Ling Luo ◽  
Guang Biao Jiang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Microwave Oven ◽  
Drying Method ◽  
Oven Method ◽  
Important Indicator ◽  
Oven Drying ◽  
Viable Method

In the process of working, storage, finished fodder acceptance and the preservation process of grass materials, the moisture content of forage is a very important indicator. The blast oven drying method has been generally adopted in the measurement of moisture content. The related experiment showed that the microwave oven method for grass moisture content measuring improved 200-400 times in the efficiency compared with blast oven drying method. The microwave oven method was accurate and easy operating. So, we can conclude that microwave oven method is a viable method for measuring the moisture content.

scholarly journals DRYING TECHNIQUES OF SOME SELECTED ORNAMENTAL FLOWERS-A REVIEWS

2021 ◽  
pp. 180-186
Author(s):  
Prexa Rathod ◽  
Milan Vala ◽  
Bharat Maitreya
Keyword(s):  
Freeze Drying ◽  
Size Structure ◽  
Microwave Oven ◽  
Air Drying ◽  
Oven Drying ◽  
Handmade Paper ◽  
Hot Air ◽  
Drying Techniques ◽  
Different Types ◽  
African Marigold

Drying of flowers is the method of maintenance of flowers or removing water and moisture. Dehydration is most important for getting dry flowers. There are Many different types of methods use for removing moisture contain from flowers are air drying, embedded (sand, borax, silica gel, and other materials) press drying, freeze drying, microwave oven drying, hot air oven drying, Glycerin drying, freeze drying. Chrysanthemum is one of the most widely cultivated garden flowers and ranks popularity. The Chrysanthemum flower has fully double flowers with flat petals and the central disc is generally absent. Many of the commonly grown marigolds are cultivars of African and French marigolds. Flower petals of African marigold are the best source of carotene for coloring foodstuffs. From the dried flowers varied manufacture are made and use like petal embedded handmade paper, press dried flower products, candle making, pot pourri, floral jewelry etc. This dried plants and flowers materials also used in industry. For chrysanthemum embedded drying is the best in which flower shape, size, structure, colour are maintained and for marigold microwave and air drying techniques are best in size, colour, shape, colour are maintained. KEYWORDS: Drying Techniques, Chrysanthemum, marigold, embedded, microwave

scholarly journals Profil Suhu dan Kadar Air Kayu dalam Pengeringan Oven Pemanas dan Gelombang Mikro (Temperature and Moisture Content Profiles of Woods in Heating and Microwave Ovens Drying)

2021 ◽  
Vol 17 (2) ◽  
pp. 160-171
Author(s):  
Trisna Priadi ◽  
Gunes T W Giyarto
Keyword(s):  
Moisture Content ◽  
Microwave Oven ◽  
Microwave Drying ◽  
Temperature Profiles ◽  
Moisture Profile ◽  
Moisture Movement ◽  
Oven Drying ◽  
Pinus Oocarpa ◽  
Moisture Profiles ◽  
Made In

This research aimed to evaluate the profile of temperature and moisture content in Pinus oocarpa wood being dried with heating oven and microwave oven.  The size of samples were (25x70x120) mm3.  The temperature profiles in heating oven and microwave oven drying were taken every 10 minutes and 0.5 minutes, respectively. The moisture profiles in heating oven and microwave oven drying were made in every 24 hours and 10 minutes, respectively.  The heating oven was set at 60 °C, while microwave oven was set for 2 minutes intermittently with 5 minutes break.  In microwave drying, the temperature inside the boards increased faster and higher compared to that in the heating oven, which resulted in a faster moisture movement to the board’s surface.  The drying rate of pine increased 48-72 times in microwave compared to that in heating oven.  The moisture content in the centre of boards being dried in heating oven was much higher than that of in the outer parts.  On the other hand, the moisture profile in the woods being dried in microwave oven distributed more evenly.

Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Fish Species ◽  
Nutrition Status ◽  
Drying Methods ◽  
Organoleptic Properties ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Fish Samples ◽  
Fish And Fishery Products ◽  
Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

Sign in / Sign up

Export Citation Format

Share Document