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...

background: there are many varieties of compounds in chemical and petrochemical wastewater. one of the important members of the chlorophenols (cps) family is ρ-chlorophenol. this pollutant is introduced into the environment through various human activities such as waste incineration, uncontrolled use of wood preservatives, pesticides, fungicides and herbicides, as well as via bleaching the pulp...

Background and Objectives: Red colored fruits such as cornelian cherry (Cornus mas L) are recognized as being healthy. The color of these fruits is an important sensory property in assessment of product quality therefore, minimizing the loss of color in the process is very important. Materials and Methods: In this study, comparison of the color, turbidity, degradation rate of anthocyanin, an...

Recent years many authors reported thermal anomaly change around epicenter before earthquake. Some researchers tried to predict the earthquake based on the analysis on the temperature anomaly feature by using satellite thermal infrared data. However the infrared radiation can not pass through the thick-layer cloud, so as to hardly achieve the earthquake monitoring. Microwave is also a kind of t...

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...

abstractbackground and objective: microwave-assisted extraction (mae) is one of the novel, fast, and efficient methods for extraction of bioactive compounds. the aim of this study was optimization of mae of betalains from red beet (beta vulgaris) and evaluating antioxidant activity of its methanolic extract.materials and methods: the effects of independent variables namely, microwave power leve...

A modeling technique based on absorbed microwave energy was proposed to model microwave-assisted extraction (MAE) of antioxidant compounds from cocoa (Theobroma cacao L.) leaves. By adapting suitable extraction model at the basis of microwave energy absorbed during extraction, the model can be developed to predict extraction profile of MAE at various microwave irradiation power (100-600 W) and ...

A rapid and efficient method for the synthesis of bis-thiazolidinones has been achieved by pseudo five-component reaction of aldehydes, ethylenediamine and thioglycolic acid in the presence of nano-NiZr4(PO4)6 as catalyst under microwave irradiation. Nano-NiZr4(PO4)6 has been characterized by powder X-ray diffraction, scanning electronic microscopy (SEM), energy dispersive spectroscopy (EDS), v...

Since the great experiments were carried out by Dr. Percy Spencer in 1946, microwave heating has been used widely in food industry, medicine, chemical engineering and so on [1][2][3][4][5], for processing many materials ranging from foodstuffs [1][6][7][8] to tobaccos [9][10][11], from wood [12][13][14] to ceramics [15][16][17][18], and from biological objects [19][20] to chemical reactions [21...