Aug 02 2019content of osmo -dried papaya slice Drying of papaya slices in a hot air oven dryer takes only 660 minutes for drying from an initial moisture content of 89% (wb) to a final moisture content of 6 92 4 84 7 19 and 2 79% (db) of 55 oBrix and the final moisture content were recorded of 65 Effect of microwave power on moisture content moisture ratio drying rate drying time and effective moisture diffusivity (D eff) of bamboo shoot was investigated using microwave drying To study the effect of microwave power on drying bamboo shoot samples (250 g) were dried at different power levels ranging from 140 to 350 W

Determination of drying kinetics some physical and

Jul 14 2019The effects of microwave power (MP 100–600 W) on the drying kinetics as well as the physical and antioxidant properties of papaya seeds dried under microwave vacuum drying (MVD) were investigated The results found that moisture diffusivity

Jan 16 2017Drying behavior and kinetics of apricot halves were investigated in a microwave-hot air domestic hybrid oven at 120 150 and 180 W microwave power and 50 60 and 70 C air temperature Drying operation was finished when the moisture content reached to 25% (wet basis) from 77% (w b) Increase in microwave power and air temperature increased drying rates and reduced drying time

Aug 02 2019content of osmo -dried papaya slice Drying of papaya slices in a hot air oven dryer takes only 660 minutes for drying from an initial moisture content of 89% (wb) to a final moisture content of 6 92 4 84 7 19 and 2 79% (db) of 55 oBrix and the final moisture content were recorded of 65

Jan 01 2007Microwave-vacuum dehydration characteristics of button mushroom (Agaricus bisporus) were evaluated in a commercially available microwave oven (0–600 W) modified to a drying system by incorporating a vacuum chamber in the cavity The effect of drying parameters namely microwave power system pressure and product thickness on the drying kinetics and rehydration characteristics

The data on the drying of P cuspidatum slices in microwave vacuum dryer were used to study the drying kinetics and to analyze the fit of mathematical models on thin-layer drying including Newton Page logarithmic Wang and Singh Henderson and Pabis two-term and Midilli et al models (Table 2)

Microwave drying of green bean slices: drying kinetics and

Caln-Snchez ngel Figiel Adam Wojdyło Aneta Szarycz Marian Carbonell-Barrachina ngel A (2014): Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics Energy Consumption and Quality Studies

Feb 15 20203 1 2 Drying kinetics models Water dispersion in food is a complex energy-consuming process Modeling drying kinetics was necessary for assess and optimizing the garlic slice drying process The experimental drying time and moisture ratio data were fitted using the five models presented in Table 1

papaya slice 18 A research studied the effect of different microwave power levels heating time intermittent time and slice thickness on the drying kinetics of papaya slices The influence towards the color appearance the papaya microwave intermittent drying characteristics and the tendency of water loss were obtained 19 A study evaluated

The effect of microwave power on colour change kinetics of bamboo shoot slices was investigated during microwave drying Colour changes were quantified by tri‐stimulus Hunter L (whiteness/darkness) a (redness/greenness) and b (yellowness/blueness) system These values were also used for calculation of total colour change (ΔE) chroma hue angle and browning index (BI)

papaya slice 18 A research studied the effect of different microwave power levels heating time intermittent time and slice thickness on the drying kinetics of papaya slices The influence towards the color appearance the papaya microwave intermittent drying characteristics and the tendency of water loss were obtained 19 A study evaluated

Drying kinetics values were obtained for all drying techniques and specific parameters as the following were evaluated: drying tray material (stainless and ceramic steel) for sun drying microwave power (30 % 50 % and 80 %) and amount of material to be dried (72 and 100 g) for microwave assisted drying temperature (50 65 90 and 100 C) for oven drying and temperature (50 and 63 C) and

Sep 01 2020Similarly Kek et al (2013) reported that ultrasound pretreatment (in water) and osmotic dehydration pretreated guava slices prior to hot air-drying decreased the drying time by 33% This result was found in a previous study where ultrasound applications reduced the drying time of pineapples slices by 8% ( Fernandes Linhares Jr Rodrigues

CiteSeerX - Document Details (Isaac Councill Lee Giles Pradeep Teregowda): Onion slices (Allium cepa L ) weighing 100 g with a moisture content of 7 3 g water/g dry matter were dried using microwave and infrared radiation methods to a moisture content of 7 % (wet basis) Three different output power levels of 200 300 and 400 W were used for microwave drying whereas the infrared drying

Drying of ginger slices—Evaluation of quality attributes

Dec 23 2019RHCD also enhanced the drying kinetics and lessened the drying time compared to FD IR and MD Page model best fitted the experimental results of drying kinetics (R 2 0 99) Practical application One of the world's most consumed and used spices is ginger and due to its high moisture content drying is normally used for its preservation

Drying Kinetics The variation of moisture content of potato slices dried at different microwave power levels during vacuum-microwave drying at 0 06MPa vacuum pressure is shown in Fig 2 As the microwave power increases the moisture content for the same VMD time decreases Microwave power also affects the rate of drying during VMD The

Drying kinetics values were obtained for all drying techniques and specific parameters as the following were evaluated: drying tray material (stainless and ceramic steel) for sun drying microwave power (30 % 50 % and 80 %) and amount of material to be dried (72 and 100 g) for microwave assisted drying temperature (50 65 90 and 100 C) for oven drying and temperature (50 and 63 C) and

The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot air dried sample at 80 C (P0 05) This research showed that microwave drying at 350 W is able to yield high-quality mango slices with the extra advantage of shortened drying time in relation to hot air and freeze drying

Beetroot slices 18 mm in diameter and with a thickness of 9 6 6 3 3 35 or 2 6 mm were pretreated in 40Bx chokeberry juice at a temperature of 50C for 2 h and then dried by a vacuum-microwave (VM) method at different microwave power levels such as 120 240 360 480 and 480/120 W

In this study mathematical modeling of hot air-drying of thin-layer papaya (Carica papaya L ) slices with 51 mm thickness pretreated in osmotic solution (50% sucrose) was investigated Thin-layer drying was conducted under three different drying temperatures of 40 50 and 60 C at a constant air velocity of 0 90 1 m/s and absolute

Abstract This work focused on the effects of the moisture content slices thickness and microwave power on aspects of energy and exergy drying kinetics moisture diffusivity activation energy and modeling of the thin layer drying of kiwi slices

The osmotically dehydrated mandarin was then dried further using microwave vacuum drying at 4 8 and 6 4 W g −1 Among thin layer models page model was the best to describe the drying of osmotically dehydrated mandarin An increase in the microwave power could increase drying rate without significant effect on hardness of dried samples

Drying kinetics values were obtained for all drying techniques and specific parameters as the following were evaluated: drying tray material (stainless and ceramic steel) for sun drying microwave power (30 % 50 % and 80 %) and amount of material to be dried (72 and 100 g) for microwave assisted drying temperature (50 65 90 and 100 C) for oven drying and temperature (50 and 63 C) and

The effect of drying parameters namely microwave power system pressure and product thickness on the drying kinetics and rehydration characteristics were investigated The drying system was operated in the microwave power range of 115–285 W pressure range of 6 5–23 5 kPa having mushroom slices of 6–14 mm thickness

Figures 11 and 12 show the relationship between the drying rate versus drying time and changes in moisture content with drying time at various parameters air temperatures (50 60 70 o c) air velocity (0 5 1 1 5 m/s) and thickness (3 6 9 mm) for yam slices The drying rate and the moisture content decrease continually with drying time at

This study was subjected to hot air drying (70C) and microwave vacuum drying (1200 W and 13 3 kPa) of osmotically dehydrated papaya Osmotic dehydration was carried out in sucrose solution (65% (w/w)) at 402C for 1–4 h The ratio of papaya to the solution was 1:5 In the hot air drying an increase in osmotic dehydration time from 1 to 4 h decreased hardness lightness (L* value) and