scholarly journals Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product

2014 ◽  
Vol 58 (2) ◽  
pp. 111-116 ◽  
Author(s):  
Sándor Ferenczi ◽  
Bálint Czukor ◽  
Zsuzsanna Cserhalmi
Keyword(s):  
Vacuum Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Apple Product

Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour

2014 ◽  
Vol 50 (2) ◽  
pp. 305-312 ◽  
Author(s):  
Swittra Bai-Ngew ◽  
Nantawan Therdthai ◽  
Pisit Dhamvithee ◽  
Weibiao Zhou
Keyword(s):  
Physicochemical Properties ◽  
Vacuum Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air

Comparison of Storage Characteristics and Quality of Semi-Dry Fermented Sausage Using Microwave Vacuum Drying and Hot Air Drying

2014 ◽  
Vol 1010-1012 ◽  
pp. 1783-1788 ◽  
Author(s):  
Jian Ping Zhang ◽  
Yong Hua Wu ◽  
En Qi Liu ◽  
Hui Song ◽  
Yong Li
Keyword(s):  
Ph Value ◽  
Sensory Properties ◽  
Vacuum Drying ◽  
Drying Process ◽  
Hot Air Drying ◽  
Fermented Sausage ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Fermented Sausages

The aim of this work was to find out an alternative drying process for semi-dry fermented sausages. Fermented sausages were subjected to hot air drying (HA) and microwave vacuum drying (MWV), respectively. The HA was carried out at 70 °C for 60 min. For MWV, three temperatures i.e. 30 °C, 40 °C and 50 °C were applied with pressure controlled at 80 kPa and microwave intensity at 6 kW for 2 min. After drying, the dehydration rates were determined immediately. The products were stored at room temperature until the end of experiment. The pH value, 2-thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) contents were measured at 0, 7, 14 and 28 days, respectively. In addition, the sensory properties were evaluated at 28 d. The results showed that compared to the HA, MWV could postpone the rise of pH value, TBA and TVB-N contents during the storage. Moreover, the sensory properties of MWV were better than that of HA, indicating that MWV would be a greatly promising drying process for semi-fry fermented sausages.

Kinetics of Microwave Vacuum Drying of “Cat Chu” Mango in Mekong Delta - Vietnam

2015 ◽  
Vol 656-657 ◽  
pp. 573-579 ◽  
Author(s):  
Cuong Nguyen Van ◽  
Hau Tran Tan
Keyword(s):  
Mekong Delta ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Second Phase ◽  
High Quality ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air

Microwave vacuum drying is one of innovative drying techniques that is today used in drying of foods, medical products and other high quality products. In this drying technology, heat is generated by directly transforming the electromagnetic energy into kinetic molecular energy of water, thus the heat is produced deep within the material to be dried under vacuum environment. This paper presents the results of research on microwave vacuum drying of “Cat Chu” mango in Mekong Delta – Vietnam. “Cat Chu” mango, with moisture content of (80 ± 1) % (wet basis - wb), was sliced into 5 cm thickness, and was dried in mWaveVac0150-lc dryer (Püschner - Germany). The drying vacuum was from 60 to 120 mbar. Three levels of microwave power were established: the first phase from 600 to 800 W, the second phase from 300 to 500 W, the last one from 150 to 250 W. The control sample was dried by convective drying method at 60 °C; and vacuum drying at 70 mbar, 60 °C. The results of this research showed that high quality product in terms of color, surface shrinkage and structure was obtained by microwave vacuum drying. The drying time was about 45 min, 450 min and 870 min with microwave vacuum drying, vacuum drying and convective hot-air drying, respectively. In addition, Fick’s equation and Crank’s solution were applied to analyze and calculate the accessibility and diffusion coefficient of microwave vacuum drying process. Starting accessibility of process was significantly increased; the diffusivity obtained was within a range from 6.44*10-10 m2/s to 16.16*10-10 m2/s. The results also indicated that there was a higher exchange in surface and a greater internal diffusion of experimental microwave vacuum drying samples compared to the control vacuum and hot-air drying samples.

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 Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Lihui Zhang ◽  
Yu Qiao ◽  
Chao Wang ◽  
Li Liao ◽  
Lu Liu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Antioxidant Properties ◽  
Bound Water ◽  
Principal Component ◽  
Vacuum Drying ◽  
Active Components ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. The antioxidant properties of FVD-AD were lower than those of FVD but significantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.

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