Microwave-assisted air dehydration of apple and mushroom

Funebo, Tomas; Ohlsson, Thomas

doi:10.1016/s0260-8774(98)00131-9

Cited by 197 publications

(110 citation statements)

References 14 publications

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“…In recent years, there has been a considerable improvement in drying technology. Various combination technologies including osmotic dehydration and conventional air drying are being extensively evaluated to reduce drying time and energy consumption and improve the final product quality (Prabhanjan et al 1995;Funebo and Ohlsson 1998;Chua and Chou 2005). Mango, guava and aonla are most popular fruits among Indians.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Kumar

Sagar

2012

J Food Sci Technol

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Mango (Mangiferra indica L), guava (Psiduim guajava L.) slices and aonla (Emblica officinalis L) segments were osmo-dried under four different dying conditions viz., cabinet drier (CD), vacuum oven drier (VOD), low temperature drier (LTD) and solar drier (SD) to evaluate the best drying condition for the fruits. It was found that vacuum oven drying was superior to other mode of drying as it holds maximum nutrients like acidity, ascorbic acid, sugar and water removal and moisture ratio of products. It was found through regression analysis that drying ratio and rehydration ratio was also superior in vacuum drying followed by cabinet drying. In addition, descriptive analysis on sensory score was also found best with vacuum drying while the Non-enzymatic browning (NEB), which is undesirable character on dried product, was more with solar drier.

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Section: Introductionmentioning

confidence: 99%

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Kumar

Sagar

2012

J Food Sci Technol

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“…The economic consideration, environmental concerns and product quality aspects are the main three fold goal of drying process research in food industry (Okos et al 1992). The big market for dehydrated fruits and vegetables increases importance of drying for most of the countries worldwide (Funebo and Ohlsson 1998). For example, the dehydrated products and their market worth of some countries are given in the Table 1. India's export of dried and preserved vegetables has increased from Rs.…”

Section: Introductionmentioning

confidence: 99%

Heat pump assisted drying of agricultural produce—an overview

Patel

Kar

2011

J Food Sci Technol

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This review paper included the recent progress made in heat pump assisted drying, its principle, mechanism and efficiency, type and its application for drying of agricultural produce. Heat pump assisted drying provides a controllable drying environment (temperature and humidity) for better products quality at low energy consumption. It has remarkable future prospects and revolutionaries ability. The heat pump system consists of an expansion valve, two heat exchangers (evaporator and condenser), and a compressor, which are connected by using copper tubes. In this paper we also provided a review discussion on different type of heat pump assisted drying system ready for remarkable and commercial use in different type of food industries. Here we also have given some major advantage and disadvantage of heat pump assisted drying.

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“…If absorbed, they generate heat in the absorbing material. Two particularly important properties of microwaves include volumetric heating and reverse temperature gradients in the heated material (Jakubowski 2010;Pietruszewski and Kania 2011;Słowiński 2013).Today, the use of microwaves is widespread in many applications, for instance in medicine (Thuery 1992), in agriculture and forestry (Krug 1990), for improved seed germination (Jakubowski 2008;Warchalewski et al 2007;Adair 2003;Malkin and Panina 1996;Nelson 1985), for soil disinfection (Słowiński 2013;Velázquez-Martí et al 2006), in the wood industry for wood modification and disinfestations (Krajewski 1990a(Krajewski , b, 2001Hong-Hai et al 2005), and for drying of agricultural products (Al-Harahsheh et al 2009;Contreras et al 2008;Dadali et al 2007;Funebo and Ohlsson 1998;Khraisheh et al 2004;Soysal 2004;Vadivambal and Jayas 2007;Zhang et al 2006;Pinkrova et al 2003;Maskan 2001;Backer and Walz 1985;Brusewitz 1984).…”

Section: Introductionmentioning

confidence: 99%

Effects of microwave irradiation by means of a horn antenna in the process of seed extraction on Scots pine (Pinus sylvestris L.) cone moisture content and seed germination energy and capacity

Aniszewska

Słowiński²

2016

Eur J Forest Res

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The paper presents the results of experiments involving the exposure of Scots pine (Pinus sylvestris L.) cones to microwave radiation. The pine cones were obtained from the Maskulińskie and Brzesko Forest Districts (both in Poland). Pine cone length, thickness, and weight were determined and found to be significantly different between the two locations. Pine cones were exposed to 2.45-GHz microwaves emitted by a horn antenna, which was either fixed or moving at a speed of 0.002 m s -1 over the cones. Total microwave emission time ranged from 30 to 441 s, depending on the test variant. The measured parameters included changes in pine cone moisture content as well as the germination capacity and viability class of the extracted seeds. It was found that pine cone moisture content decreased on average by 0.3 to 6 %, depending on the amount of microwave radiation applied. It was found that pine cone size, the amount of microwave radiation, and the distance between the cones and the horn antenna affected seed germination and viability class. In most experimental variants, the seeds were damaged by microwaves. Viable seeds (classes I and II) were obtained after 30 s of exposure to microwave radiation from a fixed horn antenna positioned at a distance of 0.04 m over the cones. The application of a moving antenna positioned 0.14 m over the cones resulted in seeds of viability classes II and III following a single microwave sweep over the seeds.

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Microwave-assisted air dehydration of apple and mushroom

Cited by 197 publications

References 14 publications

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Heat pump assisted drying of agricultural produce—an overview

Effects of microwave irradiation by means of a horn antenna in the process of seed extraction on Scots pine (Pinus sylvestris L.) cone moisture content and seed germination energy and capacity

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