Microwave applications in the food industry: An overview of recent developments
Microwave radiation has the ability to heat a material with dielectric properties. Material
absorbs microwave energy and then converts it into heat, which gives the possibility of a …
absorbs microwave energy and then converts it into heat, which gives the possibility of a …
Advances in vacuum microwave drying (VMD) systems for food products
L González-Cavieres, M Pérez-Won… - Trends in Food Science …, 2021 - Elsevier
Background Drying is one of the oldest preservation techniques used in the food industry.
This technology has evolved and different drying systems have been applied, such as …
This technology has evolved and different drying systems have been applied, such as …
A critical review on drying of food materials: recent progress and key challenges
One important problem that is closely related to developing and refining novel drying
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …
The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices
The influence of intermittent-microwave drying and hot-air drying on drying characteristics
and rehydration properties of apple slices were compared. Microwave powers have crucially …
and rehydration properties of apple slices were compared. Microwave powers have crucially …
Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties
M Zielinska, E Ropelewska, HW Xiao… - Critical Reviews in …, 2020 - Taylor & Francis
The growing concerns over product quality have increased demand for high quality dried
food products and encouraged researchers to explore and producers of such products to …
food products and encouraged researchers to explore and producers of such products to …
Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
ML Rojas, PED Augusto - Journal of food engineering, 2018 - Elsevier
Drying is a complex unit operation widely applied in food processing. There is still an
increasing interest to enhance the process, as well as the product quality and properties. In …
increasing interest to enhance the process, as well as the product quality and properties. In …
Ultrasound-and microwave-assisted intermittent drying of red beetroot
J Szadzińska, D Mierzwa, A Pawłowski… - Drying …, 2020 - Taylor & Francis
A drying technique using a combination of high power airborne ultrasound, microwaves and
hot air was applied to investigate the effect of intermittent drying on the process kinetics and …
hot air was applied to investigate the effect of intermittent drying on the process kinetics and …
Osmotic dehydration: More than water loss and solid gain
FR Abrahão, JLG Corrêa - Critical Reviews in Food Science and …, 2023 - Taylor & Francis
The immersion of food in a hypertonic solution results in an osmotic dehydration process
(OD) with the loss of water (WL) from the food to the solution and the gain of solids from the …
(OD) with the loss of water (WL) from the food to the solution and the gain of solids from the …
Effect of ultrasound pre-treatment on the kinetics and thermodynamic properties of guava slices drying process
NC Santos, RLJ Almeida, GM da Silva… - Innovative Food Science …, 2020 - Elsevier
The present work aims to evaluate the influence of sonication pre-treatment on the drying
kinetics of guava circular slices in electric oven. Circular guava slices with 6.0 mm thickness …
kinetics of guava circular slices in electric oven. Circular guava slices with 6.0 mm thickness …
Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying
E Taghinezhad, M Kaveh… - Journal of Food …, 2020 - Wiley Online Library
In the study, drying process of quince fruit was accomplished in a microwave‐convective
dryer (MCD). The experiments were carried out at microwave power levels of 100, 200, and …
dryer (MCD). The experiments were carried out at microwave power levels of 100, 200, and …