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35 Newest Publications about the topic microwave drying

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Characterization of frying, microwave‐drying, infrared‐drying, and hot‐air drying on protein‐enriched, instant noodle microstructure, and qualities

19-Dec-2017 | Aujcharaporn Pongpichaiudom, Sirichai Songsermpong, Journal of Food Processing and Preservation, 2017

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, ...

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Effect of intermittent microwave drying on biophysical characteristics of rice

20-Jun-2017 | Fengying Xu, Zhen Chen, Mushui Huang, Changyou Li, Weibiao Zhou, Journal of Food Process Engineering, 2017

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 ...

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A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L

02-Mar-2017 | F. Karatas, A. Baysar, M. Alpaslan, Journal of Food Processing and Preservation, 2017

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 annuumL.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the ...

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Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices

24-Feb-2017 | João Renato de Jesus Junqueira, Jefferson Luiz Gomes Corrêa, Dovel Branquinho Ernesto, Journal of Food Processing and Preservation, 2017

Abstract The drying of pumpkin slices (Cucurbita moschata Duch.) by microwave, convective, and intermittent microwave–convective techniques was studied. The samples were pretreated by blanching followed by pulsed vacuum osmotic dehydration. The microwave output power was 780 W. Air ...

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Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds

12-Feb-2017 | Author(s): Yingting Zhao, Yajun Jiang, Baodong Zheng, Weijing Zhuang, Yafeng Zheng, Yuting Tian, Food Chemistry, 2017

Publication date: 1 August 2017 Source:Food Chemistry, Volume 228 Author(s): Yingting Zhao, Yajun Jiang, Baodong Zheng, Weijing Zhuang, Yafeng Zheng, Yuting Tian This study investigated the effects of microwave power density on effective moisture diffusion coefficient (D eff), ...

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Physicochemical properties, antioxidant and anti‐proliferative capacities of dried leaf and its extract from Xao tam phan (Paramignya trimera)

25-Jan-2017 | Van Tang Nguyen, Jennette A. Sakoff, Christopher J. Scarlett, Chemistry & Biodiversity, 2017

Abstract Xao tam phan (P. trimera) has been used for the treatment of cancer and cancer‐like aliments. Among different parts of P. trimera plant, leaf is considered as a residual part after harvesting of the root. This study aimed to determine the physiochemical properties, antioxidant and ...

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Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours

01-Jan-2017 | Author(s): Xuetao Chen, Xia Li, Xinhui Mao, Hanhan Huang, Tingting Wang, Zhuo Qu, Jing Miao, Wenyuan Gao, Food Chemistry, 2017

Publication date: 1 June 2017 Source:Food Chemistry, Volume 224 Author(s): Xuetao Chen, Xia Li, Xinhui Mao, Hanhan Huang, Tingting Wang, Zhuo Qu, Jing Miao, Wenyuan Gao The effects of five different drying processes, air drying (AD), sulphur fumigation drying (SFD), hot air ...

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Microwave dehydration of apple fruit: Investigation of drying efficiency and energy costs

09-Aug-2016 | Amin Hazervazifeh, Parviz A. Moghaddam, Ali M. Nikbakht, Journal of Food Process Engineering, 2016

Abstract The main incentive in processing fruits such as apple is reduction of losses and gaining added value. In this research, drying kinetics and drying efficiency of Golden Delicious apple slices are investigated using hot air flow and uniform microwave drying. Microwave power levels, ...

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Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates

22-Jun-2016 | Umesh C. Lohani, Kasiviswanathan Muthukumarappan, International Journal of Food Science & Technology, 2016

Summary Apple pomace (AP) is a potential source of phenolic compounds, and most of the phenolics are presented in the bound form. Liberation of these bound phenolics is required to improve their health functionality. In this context, AP was naturally fermented followed by the ultrasonication ...

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Materials, Vol. 9, Pages 363: Microwave-Assisted Drying for the Conservation of Honeybee Pollen

12-May-2016 | Canale, Angelo ; Benelli, Giovanni ; Castagna, Antonella ; Sgherri, Cristina ; Poli, Piera ; Serra, Andrea ; Mele, M ..., Materials, 2016

Bee pollen is becoming an important product thanks to its nutritional properties, including a high content of bioactive compounds such as essential amino acids, antioxidants, and vitamins. Fresh bee pollen has a high water content (15%–30% wt %), thus it is a good substrate for microorganisms. ...

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