microwave drying
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2022 ◽  
Vol 215 ◽  
pp. 49-66
Ángel H. Moreno ◽  
Ángel Javier Aguirre ◽  
Rafael Hernández Maqueda ◽  
Geovanny Jiménez Jiménez ◽  
Carlos Torres Miño

LWT ◽  
2022 ◽  
Vol 155 ◽  
pp. 112918
Leandro Levate Macedo ◽  
Jefferson Luiz Gomes Corrêa ◽  
Irineu Petri Júnior ◽  
Cintia da Silva Araújo ◽  
Wallaf Costa Vimercati

2022 ◽  
pp. 1-14
Xing Ren ◽  
Linlin Li ◽  
Junliang Chen ◽  
Lujie Zhao ◽  
Panpan Liu ◽  

2021 ◽  
Vol 1 (4) ◽  
pp. 8-15

Abstract: The disposal of the shrimp aquaculture sludge requires large area and high amount of disposal cost. The improper treatment and disposal can cause soil and water pollution. Sludge drying is an effective solution to reduce the weight of sludge and eventually reduces the disposal cost. This study was aimed to assess the effectiveness of thermal treatment on drying shrimp sludge at different power and time of 270W, 450 W 630W and 60s to 390s, respectively. Heavy metals concentrations and chemical compounds were also determined. Results reveal that the best drying rate recorded were at power and time of 630 W and 240s, respectively. Fourier transform infrared spectroscopy spectrum (FTIR) shows that the main groups presence are aliphatic chains with double bonds, as well as carbonyl, hydroxyl and N–H groups in organic compounds. Sludge drying has proven to be effective in reducing moisture content and organic matters for shrimp aquaculture sludge. It could be considered as one of the alternative methods to handle sludge.

Annu Kumari ◽  
Yeluru Mohan Babu ◽  
Eggadi Ramesh ◽  
Tshering Ongchu Lepcha ◽  
Suman Tamang ◽  

Under the present investigation, ginger was produced at the instruction cum research plots of the Department of Plantation Crops and Processing, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal. The experiment was laid out in a factorial CRD. The study was undertaken with four ginger varieties namely Gorubathan, Suprabha, Suruchi and Suravi to evaluate the effect of different drying methods (sun drying, hot air drying at 50OC, 60oC and 70oC and microwave drying on time required for drying to a moisture content of 8 – 10% and to chemical composition (essential oil, oleoresin content and crude fiber content) of the end product. Results shown that Gorubathan variety has the highest essential oil (2.243%) and oleoresin content (14.840%) among the four varieties in this study, highest crude fiber content (5.253%) was observed in Suprabha and highest dry recovery (25.77%) was obtained from Suravi variety. In hot air drying, with increase in temperature essential oil, oleoresin and crude fiber content in dry ginger as well as dry recovery reduced. With high dry recovery (25.77%), essential oil (2.037%) and oleoresin content (13.510%) and moderately low crude fiber content (4.637%), it can be concluded that Suravi variety is best suitable for producing dry ginger. Apart from microwave drying, sun drying can be recommended as better practice, when hygienically conducted, based on essential oil and oleoresin content.

2021 ◽  
pp. 1-9
Luelue Huang ◽  
Huizhi Chen ◽  
Min Zhang ◽  
Wenchao Liu ◽  
Arun S. Mujumdar ◽  

2021 ◽  
Vol 186 (2) ◽  
pp. 216-224
Petru Marian CARLESCU ◽  
Marius BAETU ◽  
Virginia CIOBANU ◽  
Ioan TENU ◽  

The microwave drying of wheat and corn seeds by two technologies at different working powers is studied here. The main objective is to evaluate the effect of microwaves on variations in the moisture, colour and size of the seeds after microwave drying. The tests are performed in microwave ovens with and without inverter technology at three drying powers (260, 440 and 620 W). It has been observed that increasing drying power results in a ~50% reduction in drying time and a seed moisture level below 14%. The colour variation of the seeds is insignificant between microwave drying with and without the inverter. However, there is also an unacceptable decrease in size for both types of seeds with increasing drying power, which can lead to increased shrinkage of the seeds and the appearance of cracks, especially in the corn seeds.

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4365
Anna Jakubczyk ◽  
Urszula Złotek ◽  
Kamila Rybczyńska-Tkaczyk

This research aims to investigate the influence of elicitation and drying methods (natural, convection, microwave, and freeze-drying), with jasmonic acid (JA) and yeast extract (YE) on the biological activity of extracts and hydrolysates from lovage (Levisticum officinale Koch) leaves. The results indicate that the highest TPC was determined for hydrolysates obtained from JA-elicited microwave-dried lovage (24.96 mg/gDW). The highest ACE and lipase inhibitory activity was noted for PBS extract obtained from JA-elicited lovage after microwave drying (EC50 = 0.16 and 0.12 mg/mL, respectively). Ethanolic extract from JA-elicited lovage after freeze-drying was characterized by the highest α-amylase inhibitory activity (EC50 = 3.92 mg/mL) and the highest α-glucosidase inhibitory activity (EC50 = 1.43 mg/mL) was noted for hydrolysates from control plants subjected to freeze-drying. The highest antimicrobial activity towards C. albicans yeasts was observed for microwave ethanolic extracts with minimal inhibition (MIC) and lethal (MLC) concentrations of 0.625 and 1.25 mg/mL, respectively.

Yan Liu ◽  
Sergey Sabadash ◽  
Dan Gao ◽  
Feifei Shang ◽  
Zhenhua Duan

In recent years, the consumption of red beetroots has increased significantly due to its good taste, high nutritional value and abundant active compounds. Red beetroot is prone to spoilage due to its high moisture content, making it perishable. Vacuum microwave drying is a gentle drying method by inducing fast water evaporation from food products at low temperature, which can improves the product quality. The objective of this study was to investigate the effects of vacuum microwave drying parameters, including microwave power (500, 1000, and 1500 W) and vacuum degree (50, 70, and 90 KPa), on the physicochemical properties (drying time, rehydration ratio, color change, and contents of betalain and total phenolic) of red beetroots. The results showed that microwave power and vacuum degree had significant effects on the physicochemical properties of red beetroots. All the red beetroots after vacuum microwave drying had higher lightness (L*), lower redness (a*) and yellowness (b*) than that of fresh red beetroots. The drying time, rehydration ratio, betacyanin content and betaxanthin content of red beetroots decreased significantly with the increase of microwave power (P < 0.05), while the rehydration ratio, color parameters (a*, b*, and chroma values), betacyanin content and betaxanthin content of red beetroots significantly increased with the increase of vacuum degree (P < 0.05). Compared with other microwave powers, the red beetroots dried at 500 W showed longer drying time, higher rehydration ratio, more yellowish hue, and higher contents of betacyanin and betaxanthin. The lowest values of total color difference (∆E) and hue angle (H°) of dried red beetroots were obtained at microwave power of 1500 W. The dried red beetroots obtained at 90 KPa had the shortest drying time, the highest rehydration ratio, the best color, and the highest contents of betacyanin and betaxanthin. Meanwhile, the red beetroots dried at 50 KPa had the highest total phenolic content (12.47 ± 0.09 mg GAE/g). Based on the physicochemical properties of red beetroots, vacuum microwave drying at low microwave powers and high vacuum degree appears to be a suitable method for drying red beetroots.

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