Effects of drying and grinding in production of fruit and vegetable powders: A review
MC Karam, J Petit, D Zimmer, EB Djantou… - Journal of Food …, 2016 - Elsevier
In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …
materials have been reported to contain a wide array of phytochemicals, which are claimed …
Microwave-convective drying of food materials: A critical review
Microwave convective drying (MCD) is gaining increasing interest due to its unique
volumetric heating capability and ability to significantly reduce drying time and improve food …
volumetric heating capability and ability to significantly reduce drying time and improve food …
Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method
Drying is one of the most prevalent methods to reduce water activity and preserve foods.
However, it is also the most energy-intensive food processing unit operation. Although a …
However, it is also the most energy-intensive food processing unit operation. Although a …
Trends in microwave-related drying of fruits and vegetables
Microwave (MW)-related (MW-assisted or MW-enhanced) combination drying is a rapid
dehydration technique that can be applied to specific foods, particularly to fruits and …
dehydration technique that can be applied to specific foods, particularly to fruits and …
Comparison of energy parameters in various dryers
This study aimed at investigating the energy output, thermal output, drying efficiency and
specific energy in various drying methods for drying of chamomile. These methods included …
specific energy in various drying methods for drying of chamomile. These methods included …
Microwave material processing—a review
Microwave heating is caused by the ability of the materials to absorb microwave energy and
convert it to heat. This article represents a review on fundamentals of microwave heating …
convert it to heat. This article represents a review on fundamentals of microwave heating …
Combined hot-air and microwave-vacuum drying for improving drying uniformity of mango slices based on hyperspectral imaging visualisation of moisture content …
YY Pu, DW Sun - Biosystems Engineering, 2017 - Elsevier
Highlights•A PLS model was developed for accurate prediction of MC of mango slices.•MC
distribution maps showed non-uniform drying on samples dried by HAD or MVD.•Combined …
distribution maps showed non-uniform drying on samples dried by HAD or MVD.•Combined …
Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing
S Zeng, M Li, G Li, W Lv, X Liao, L Wang - Trends in Food Science & …, 2022 - Elsevier
Background As electromagnetic waves of particular bands, energy-carrying infrared
radiation, microwave, and radio frequency transfer heat, which affects biological functions …
radiation, microwave, and radio frequency transfer heat, which affects biological functions …
Microwave drying of food and agricultural materials: basics and heat and mass transfer modeling
Microwave drying is based on a unique volumetric heating mode facilitated by
electromagnetic radiation at 915 or 2,450 MHz. The responses of a lossy food product to …
electromagnetic radiation at 915 or 2,450 MHz. The responses of a lossy food product to …
Dielectric properties of foods: Reported data in the 21st Century and their potential applications
ME Sosa-Morales, L Valerio-Junco… - LWT-Food Science and …, 2010 - Elsevier
Dielectric properties (DP) are the main parameters that provide information about how
materials interact with electromagnetic energy during dielectric heating. These properties …
materials interact with electromagnetic energy during dielectric heating. These properties …