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CEM is the leading provider of microwave solutions for the laboratory, industrial and scientific marketplace. Since creating this market 20 years ago, we have sold almost 20,000 systems. Despite this obvious success, we believe microwave chemistry is still an emerging technology and presents tremend more
Characterization of frying, microwave‐drying, infrared‐drying, and hot‐air drying on protein‐enriched, instant noodle microstructure, and qualities
Abstract To overcome the problems of high oil absorption in instant noodles, the effects were evaluated of drying processes using microwaves, infrared, and hot‐air on the quality of protein‐enriched instant noodle (PEIN) compared to deep frying. The drying time from using frying, microwaves, in more
Effect of intermittent microwave drying on biophysical characteristics of rice
Abstract The dehydration performance of intermittent microwave drying and its effect on the biophysical characteristics of rice (Oryza sativa L.) were quantified. Three pulse ratio levels (PR2, PR3, and PR5) were tested. Two dehydration performances (temperature and drying rate) and seven bioph more
A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L
Abstract High Performance Liquid Chromatography was utilized to determine vitamins A, E and C, β‐carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuum L.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above more
Mine Ozcelik, born in 1984, graduated with Bachelor’s and Master’s of Engineering degrees in Chemical Engineering from Ankara University, Turkey in 2008 and 2012, respectively. She started working in the food industry as an R&D and laboratory head in September 2008 in Ankara, where she oversaw the e more