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| Alibas,Ilknur; Köksal,Nezihe. |
| Mallow leaves (Malva sylvestris L.) with initial moisture of 5.02±0.003 on dry basis (82.5% on wet basis) were dried using three different drying methods, microwave, convective and vacuum. The leaves that weigh 75 g each were dried until their moisture fell down to 0.10±0.005 on dry basis (approximately 9% on wet basis). The following drying levels were used in each of the drying processes: 6.67, 8.67, 10, 11.33 W g-1 microwave power density; 50, 75, 100 and 125 °C for convective drying; and 3, 7 kPa at 50 and 75 °C for vacuum drying. Drying periods ranged from 6-10, 26-150 and 38-130 min. for microwave, convective and vacuum drying, respectively. Effective moisture diffisuvities ranged from 2.04403 10-10-3.63996 10-12 m2 s-1, 1.70182 10-11-1.10084 10-10... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ascorbic acid; Convective drying; Color; Mallow; Microwave drying; Vacuum drying. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200021 |
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| IZLI,Nazmi; IZLI,Gökcen; TASKIN,Onur. |
| Abstract This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, α and ΔE) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hot air drying; Freeze drying; Microwave drying; Modeling; Quality. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400604 |
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| Martins,Vanessa Cristina; Ferreira,Suzane Martins; Carvalho,Vania Silva. |
| ABSTRACT: Dairy products are a common staple in the human diet. Moisture content is an important factor in the composition of foods, and it is a parameter used to measure product quality due to its direct influence on food storage. In this study, the moisture contents of three different products (mozzarella cheese, a creamy cheese spread, and yogurt drinks) were measured using oven drying, infrared drying, and microwave drying in order to compare the results of these three methods. Three brands of each product were used, all of which were purchased at the local supermarket in the city of Goiatuba, Goiás, Brazil. The different methods used to measure the dry extract of most of the brands analyzed did not differ significantly between each other based on a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Infrared drying; Microwave drying; Optimization; Oven drying; Moisture content. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000700750 |
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