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Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments
Background Advanced food processing technologies such as microwave heating have
experienced increased popularity, as alternatives to conventional processing methods for …
experienced increased popularity, as alternatives to conventional processing methods for …
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 …
Comparison of different drying methods on bitter orange (Citrus aurantium L.) peel waste: changes in physical (density and color) and essential oil (yield, composition …
Bitter orange peel is acknowledged as a bioactive-rich and valuable residue of citrus
processing. However, owing to its high moisture content, bitter orange peel is exceptionally …
processing. However, owing to its high moisture content, bitter orange peel is exceptionally …
Non-thermal hybrid drying of fruits and vegetables: A review of current technologies
Fruits and vegetables are very perishable commodities that have enormous industrial and
commercial importance. To preserve its quality attributes, increase shelf life, and reduce …
commercial importance. To preserve its quality attributes, increase shelf life, and reduce …
Microwave encounters ionic liquid: synergistic mechanism, synthesis and emerging applications
Z Zhao, H Li, X Gao - Chemical Reviews, 2023 - ACS Publications
Progress in microwave (MW) energy application technology has stimulated remarkable
advances in manufacturing and high-quality applications of ionic liquids (ILs) that are …
advances in manufacturing and high-quality applications of ionic liquids (ILs) that are …
Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices
H Bozkir - Journal of Food Process Engineering, 2020 - Wiley Online Library
The present study aimed to dry orange slices at 50, 60, and 70° C using vacuum microwave
dryer (VMD), vacuum infrared dryer (VID), and tray dryer (TD) and to compare the effects of …
dryer (VMD), vacuum infrared dryer (VID), and tray dryer (TD) and to compare the effects of …
Vis–NIR hyperspectral imaging in visualizing moisture distribution of mango slices during microwave-vacuum drying
YY Pu, DW Sun - Food Chemistry, 2015 - Elsevier
Mango slices were dried by microwave-vacuum drying using a domestic microwave oven
equipped with a vacuum desiccator inside. Two lab-scale hyperspectral imaging (HSI) …
equipped with a vacuum desiccator inside. Two lab-scale hyperspectral imaging (HSI) …