نتایج جستجو برای: microwave drying

تعداد نتایج: 74081  

2009
Xu Duan Min Zhang Arun S. Mujumdar Shaojin Wang

Freeze drying (FD) yields the best quality of dried sea cucumber but at the cost of long drying time and also the overall cost. Air drying (AD) gives an unacceptably poor quality product. To achieve faster drying along with a high quality product a microwave freeze drying (MFD) technique was developed to dry sea cucumbers. The relationship between corona discharge and microwave power at various...

Journal: :journal of agricultural science and technology 2015
f. sharifian a. mohammad nikbakht a. arefi a. modarres motlagh

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 ...

Akhtar Kazemi Ebrahim Akhondi Vida Maghsoodi,

The substances responsible for saffron’s characteristic quality are crocins, picrocrocin, and safranal. The drying process is critical to the saffron quality as measured by levels of secondary metabolites, crocin (color and anti-tumor properties), picrocrocin (taste), and safranal (aroma). Four different dehydration methods were evaluated: Iranian traditional method (room temperature); dehy...

2015
A Sudhakar G Srivatsa Rohit Shetty C L Rajeswari Supriya Manvi

BACKGROUND Studies regarding the effect of various methods to increase the surface hardness of Type IV dental stone are not conclusive. Therefore, this study was carried out to evaluate the effect of air drying, micro oven drying and die hardener on surface hardness of Type IV dental stone. MATERIALS AND METHODS A standard metal die was fabricated; polyvinyl siloxane impression material was u...

Due to thermal sensitivity, costs and importance of dying process for foods, it seems to be necessary looking for new optimal approaches which could consider effects of various parameters in this research, drying process of kohlrabi in a fluid bed, exposed to air and microwave, will be analyzed using response surface method. Microwave power, temperature and flow rate of inlet air will be studie...

2012
Marcos Aurélio Bomfim da SILVA Rafael Pino VITTI Simonides CONSANI Mário Alexandre Coelho SINHORETI Marcelo Ferraz MESQUITA Rafael Leonardo Xediek CONSANI

UNLABELLED The type IV dental stone is widely used for the fabrication of dyes and master casts for fixed and removable partial prostheses. It is typically normal to wait at least 24 hours for the casts to dry prior to beginning the laboratory procedures. The waiting time has been shown to be greatly reduced by using microwave drying. OBJECTIVE This study evaluated the influence of drying tec...

Journal: :iranian journal of chemistry and chemical engineering (ijcce) 2012
vida maghsoodi akhtar kazemi ebrahim akhondi

the substances responsible for saffron’s characteristic quality are crocins, picrocrocin, and safranal. the drying process is critical to the saffron quality as measured by levels of secondary metabolites, crocin (color and anti-tumor properties), picrocrocin (taste), and safranal (aroma). four different dehydration methods were evaluated: iranian traditional method (room temperature); dehydrat...

Journal: :journal of food biosciences and technology 0

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),...

2005
CARTER D. CLARY SHAOJIN WANG

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...

2013
Sándor BESZÉDES Gábor SZABÓ Cecilia HODÚR

In our work we focused on the investigation of two intensive drying methods, i.e. infrared (IR) and microwave (MW) drying, for dairy sludge. During the experiments the effects of IR and MW drying with different power intensities on drying characteristic and biodegradability were examined. Our results has revealed that MW drying was more advantageous for dairy sludge, because the drying time nee...

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