The effect of microwave-assisted convective air-drying on the drying kinetics and quality of mango was evaluated. Both microwave power and pretreatment time were significant factors but the effect of power was more profound. Increase in microwave power and pretreatment time had a positive effect on drying time. The nonenzymatic browning index of the fresh samples increased from 0.29 to 0.60 whi...

abstract: the combination of pulsed vacuum osmotic dehydration and microwave drying of garlic bulbs were examined. the response surface methodology (rsm) was used to determine the effect of nacl concentration (8%-20%), osmotic solution temperature (25-65°c), operation pressure (240-830 mbar), immersion time (20-300 min) and microwave power level (100-600 w) on water loss (wl), solids gain (sg),...

ABSTRACT: The combination of pulsed vacuum osmotic dehydration and microwave drying of garlic bulbs were examined. The response surface methodology (RSM) was used to determine the effect of NaCl concentration (8%-20%), osmotic solution temperature (25-65°C), operation pressure (240-830 mbar), immersion time (20-300 min) and microwave power level (100-600 W) on water loss (WL), solids gain (SG),...

the effect of pre-treatments in combination with hot air, vacuum and hot-a microwave drying methods the progress of the drying process, and textural, and colour and rehydration rate on button mushroom (agaricus bisporus) slices were investigated. in this work, one of the following methods: hot air, vacuum drying or microwave-assisted convective drying and also different pre-drying treatments, v...

in this study, green pepper was dried by a laboratory scale microwave-convective dryer. the effects of microwave power on drying rate, effective moisture diffusivity, and energy consumption of green pepper were studied at four different microwave powers of 180, 360, 540, and 720w. the drying data were fitted to the four thin-layer drying models. the moisture reduction of the green pepper sample...

drying characteristics of green pea (pisum satium) with an initial moisture content of 76% (db) was studied in a fluidized bed dryer assisted by microwave heating. four drying air temperatures (30, 40, 50 and 60ºc) and five microwave powers (180, 360, 540, 720 and 900w) were adopted. several experiments were conducted to obtain data for sample moisture content versus drying time. the results sh...

The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70-90°C were predried in a domestic microwave or blanched in hot water for 1-5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influen...

banana samples were purchased from a local market in sabzevar located at northeast of iran. then samples stored at refrigerator between 5–10oc during experiments, for prevention of chilling injury, 36 samples at three replications were prepared so as bananas were peeled and sliced with a sharp knife at three thicknesses (3, 5 and 10 mm) and then treated by three pretreatment methods (t1: chemic...