The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying Bread dough samples were dried from 40 9 to 8% moisture content (wet basis) with microwave infrared and infrared-assisted microwave drying by using halogen lamp-microwave combination oven Microwave and/or halogen power levels of 30 50 and 70% were Drying characteristics and quality of the Elephant Foot Yam slices processed with microwave pretreatment and convective drying were investigated Elephant Foot Yam slices was blanched at 80C for 4 min in hot water and exposed to microwave treatment under different microwave power ranging from 300 W to 900 W and exposure time (1 1 5 and 2 min) and then dried in convective dryer at 60C

Fizyczne i chemiczne właściwości produktw

[2] Alibas I : Determination of drying parameters ascorbic acid contents and color characteristics of nettle leaves during microwave- air- and combined microwave-air drying J Food Process Eng 2010 33 213-233 [3] Alibas I : Energy consumption and colour characteristics of nettle leaves during microwave vacuum and convective drying

International Journal of Engineering and Applied Sciences (IJEAS) ISSN: 2394-3661 Volume-3 Issue-3 March 2016 Microwave Assisted Convective Drying Characteristics of Elephant Foot Yam F M Sahu Parth Pandit reducing the water activity and extend its shelf life [4] Slideshow 11249099 by

Microwave /air and microwave finish drying of banana Journal of Food Engineering 44 71-78 2001 Maskan M Drying rehydration characteristics of kiwifruits during hot air and microwave drying Journal of Food Engineering 48 177-182

29/02/2016The combined microwave-air drying in which microwave and air drying were applied together was nine different combination levels Three different air temperatures 100 150 and 200 C were used in air drying experiments Periods of drying experiments lasted for 52-13 35-14 and 125-57 min for microwave combined microwave-air and air drying respectively Drying characteristics of

Pomegranate ( Punica granatum L ) fruit is an important commercial crop cultivated in different parts of the world The adaptability and health benefits are some of the characteristics responsible for its wide scale cultivation About 50 % of the

Utilization of Cooking

Utilization of Cooking-Type 'Saba' Banana in the Development of Ready-to-Drink Juice with Improved Quality and Nutritional Properties Published on Apr 9 2019 DOI : 10 3390/beverages5020031 Copy DOI Maria Kristel T Robles K A T Castillo-Israel 2 Estimated H-index: 2 Rona Camille M Lizardo 1 Estimated H-index: 1 Find in Lib Cite Add to Collection Abstract

[4] Maskan M Microwave/air and microwave finish dryingof banana JFoodProcessEng 2000 44:71-78 [5] DoymazI PalaM Theeffectsofdippingpre-treatmentson air-dryingratesof theseedlessgrapes JFoodProcessEng 2002 52:413-417 [6] Demirel D Turhan M Air-drying behaviour of Dwarf Cavendish and Gros Michel banana slices J Food Process Eng 2003 59

A study on beetroot cubes demonstrated dehydration by convective drying in hot air at 60 C and by the combination of convective pre-drying (CPD) to a defined moisture content and then vacuum-microwave finish drying (VMFD) at 240 360 or 480 W (Figiel 2010) The combination method improved upon the rate of drying with retention of colour and a reduction in the level of shrinkage

Abstract In this study blackberry fruits were dried in a pilot-scale hot-air dryer to identify the drying characteristics of the fruits The air velocity was set as 1 ms −1 and the temperature range was set as 54 to 75 C Fick's law of diffusion was used to describe heat transfer during the decreasing rate period

Drying periods lasted 5–11 30–70 and 1 5–6 min for microwave air and combined microwave-air drying respectively depending on the drying level In this study measured values of moisture were compared with values of predicted obtained from several thin-layer equations the Alibas Model was found to have the best fit The optimum drying period color and ascorbic acid content were

Purpose: Drying characteristics of sawdust was studied under batch mode using lab scale microwave dryer The objective of this study was to investigate the effect of material load and microwave output power on drying characteristics of sawdust Methods: Material load and microwave output power were varied from 23 to 186 g and 530 to 370 W respectively

Optimization of microwave drying conditions of two banana varieties using response surface methodology Food Science and Technology Jan 2015 Adewale Olusegun Omolola Afam Israel Obiefuna Jideani Patrick Francis Kapila Victoria Adaora Jideani

M Maskan "Microwave/air and microwave finish drying of banana " Journal of Food Engineering vol 44 no 2 pp 71–78 2000 View at: Publisher Site | Google Scholar E S Alessi Tomate seco obtido por energia solar e convencional a partir de mini-tomates congelados [M S thesis] Escola Superior de Agricultura Luiz de Queiroz Universidade de So Paulo So Paulo Brazil 2010

Drying of Garlic Slices Using Convective Pre

The total drying time was shorter when vacuum microwaves were introduced earlier and microwave power was higher The highest temperature (114 C) was found for samples pre-dried to a moisture content of 60 % and then dried at 360 W while showing the lowest energy consumption (98 1 kJ g −1 )

Microwave finish drying of osmotically dehydrated cranberries Microwave/air and microwave finish drying of banana J Food Eng 44:71–78 McLoughlin C McMinn W and Magee T 2003 Physical and dielectric properties of pharmaceutical powders Powder Technol 134:40–51 Motevali A Minaei S and Khoshtagaza M H 2011 Evaluation of energy consumption in different drying methods

Jiapeng Huang Min Zhang Benu Adhikari Zaixing Yang Effect of microwave air spouted drying arranged in two and three-stages on the drying uniformity and quality of dehydrated carrot cubes Journal of Food Engineering 10 1016/j jfoodeng 2015 12 023 177 (80-89) (2016)

Different Methods of Drying for Banana (Dwarf Cavendish) Slices Journal Of Food Science And Technology Voi 40 No 4 Pp 378-381 • Kerkshofs N S An investigation of the influence of air drying on the antioxidant components and antioxidant activity of New Zealand grown tomatoes Drying Technology 10 995-1011 2003 • Khetarpaul Neelam Food processing and preservation Daya

Microwave/air and microwave finish drying of banana Crossing the Finish Line: Completing College at America's Public Universities Featherweight X10: a core calculus for async-finish parallelism Effect of cutting edge geometry and workpiece hardness on surface generation in the finish hard turning of AISI 52100 steel Experimental investigations of cutting parameters influence on cutting

امروزه انرژی مایکروویو درگستره وسیعی ازصنایع شامل صنایع غذایی صنایع شیمیایی اتومبیل سازی و غیره کاربرد دارد انرژی مایکروویو یکی ازروشهای حرارت دهی مستقی

The drying and quality characteristics of banana slices processed with a sequential infrared radiation and freeze-drying (SIRFD) method were investigated Cavendish bananas slices with 5 mm thickness were predehydrated using IR heating at each one of three radiation intensities 3000 4000 and 5000 W/m2 or hot air at 62 8 C The predehydrated samples with 20% and 40% weight reductions

Drouzas and Schubert in an article entitled Microwave application in drying fresh fruits Journal of Food Eng V 28 n 2 (1996) 1996 pages 203-209 describe a microwave vacuum dehydration process for drying bananas The process involves drying banana slices in a domestic microwave oven (Sharp 5V12W) at 70 C at 25 mbar vacuum at 0 15 KW power over a 30 minute period to a moisture content