Head rice yield (HRY) and eating qualities can be improved by accelerated newly harvest paddy rice aging. In this study, microwave heating of continuous microwave dryer was applied to heat the newly harvested paddy rice. The microwave power level (MWL), exposure times (ET), and heating rounds (HR) on accelerated rice aging properties such as head rice yield and pasting properties, water uptake,...

energy and mass transfer investigations in thermal processing of fruits serve as a breakthrough in the design and scale up of drying systems. diffusivity characteristics and specific energy consumption for drying of fig fruit in a laboratory scale microwave dryer were assessed. several intervals for microwave power intensity including 0.5, 1, 1.5, 2, and 2.5 w g-1, and 6 levels of power on-off ...

Microwave vacuum drying has been investigated as promising potential for high-quality dried fruits. In this study, a batch microwave vacuum dryer was used to understand the effect of levels of microwave power on the drying characteristics and moisture content of grapes. Thompson seedless grapes were treated 1st for 30, 60, and 90 min at fixed levels of 500, 750, 1000, 1250, and 1500 W at a redu...

in this study, the possibility of microwave finish drying for two types of dried grapes (natural and sultana) was investigated. the samples were washed in water bath at given temperature ranges (25 and 45 c) for 30 to 60 minutes. after dewatering the samples, they were dried using microwave (at two powers: 270 and 450 w) and hot air convective dryer (at 50 c). water gain (%), effective moistu...