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.

Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel

2018 ◽  
Vol 37 (14) ◽  
pp. 1757-1765 ◽  
Author(s):  
Fan Yang ◽  
Min Zhang ◽  
Yaping Liu
Keyword(s):  
Post Treatment ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
3D Printed ◽  
Mango Juice

scholarly journals Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices

2019 ◽  
Vol 69 (3) ◽  
pp. 297-306 ◽  
Author(s):  
Yingqiang Wang ◽  
Hongxiao Zhao ◽  
Huiwen Deng ◽  
Xi Song ◽  
Wenjie Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Quality ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Apple Slices

scholarly journals Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4291 ◽  
Author(s):  
Xiaohuang Cao ◽  
Jianping Chen ◽  
Md. Nahidul Islam ◽  
Wanxiu Xu ◽  
Saiyi Zhong
Keyword(s):  
Energy Consumption ◽  
Sensory Evaluation ◽  
Vacuum Drying ◽  
Volumetric Heating ◽  
Microwave Vacuum Drying ◽  
Sensory Qualities ◽  
Drying System ◽  
Litchi Fruit ◽  
Heating Profiles

To examine the processing characteristics and high quality of an improved microwave vacuum drying system, litchi fruits were dried using intermittent microwave volumetric heating while microwave vacuum drying at 2 W/g was carried out for comparison; the intermittent microwave heating profiles were set as (1) 5 min drying-on, 5 min drying-off; (2) 5 min drying-on, 10 min drying-off; and (3) 5 min drying-on, 15 min drying-off. Energy consumption during drying was determined, and physicochemical properties such as moisture content, vitamin C, total phenolics, color, and sensory evaluation of dried products were assessed. In microwave vacuum drying, intermittent microwave volumetric heating was found to be energy-efficient (about 32 KJ/g to 45 KJ/g) and saved at least 31% of energy consumption compared with microwave vacuum drying as well as decreasing product browning. In addition, microwave volumetric heating had no substantial effects on sugar and protein contents, while antioxidants were affected significantly (p ≤ 0.05). Moreover, sensory evaluation showed that intermittent microwave-assisted vacuum drying (IMVD) increased the acceptance of the dried product compared with microwave vacuum drying (MVD).

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