Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

2021 ◽  
Author(s):  
Li Xiangli ◽  
Liu Jing ◽  
Cai Jinxiu ◽  
Xue Liping ◽  
Wei Haixiang ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Processing Optimization

The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuumL.) flesh

2013 ◽  
Vol 48 (8) ◽  
pp. 1589-1595 ◽  
Author(s):  
Dandan Zhao ◽  
Cuiping Zhao ◽  
Hongyan Tao ◽  
Kejing An ◽  
Shenghua Ding ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Comparative Study of the Characteristics of Oil Shale with Hot Air Drying and Microwave Drying

2012 ◽  
Vol 17 ◽  
pp. 884-891 ◽  
Author(s):  
Qing Wang ◽  
Zeng-yi Gu ◽  
Jing-ru Bai ◽  
Juan Liu ◽  
Hong-peng Liu
Keyword(s):  
Comparative Study ◽  
Oil Shale ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Impact of Different Drying Techniques on Quality Traits of Ginger (Zingiber officinale Rosc.) Rhizomes

2021 ◽  
pp. 30-37
Author(s):  
Annu Kumari ◽  
Yeluru Mohan Babu ◽  
Eggadi Ramesh ◽  
Tshering Ongchu Lepcha ◽  
Suman Tamang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Fiber Content ◽  
Microwave Drying ◽  
Crude Fiber ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Sun Drying ◽  
Crude Fiber Content ◽  
Hot Air

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.

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