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	Provedor de dados CIGR Journal (2) Ciência Rural (1) Autor Carvalho,Vania Silva (1) Ferreira,Suzane Martins (1) Mahayotpanya, Chamaiporn (1) Martins,Vanessa Cristina (1) Phoungchandang, Singhanat - (1) Qadri, Ovais Shafiq (1) Srivastava, Abhaya Kumar (1) Mais... Palavra-chave Microwave drying (3) Antioxidant activity bamboo shoot cyanide residue freeze drying microwave drying tray drying antioxidant activity (1) Bamboo shoot (1) Cyanide residue (1) Freeze drying (1) Infrared drying (1) Moisture content (1) Optimization (1) Oven drying (1) Post Harvest Engineering foam-mat drying (1) Tomato (1) Tomato powder (1) Tray drying (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2018 (1) 2016 (1) 2014 (1) País China (2) Brazil (1) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Effect of microwave power on foam-mat drying of tomato pulp CIGR Journal Qadri, Ovais Shafiq; Srivastava, Abhaya Kumar. The experiments were conducted to study the effect of microwave power on drying characteristics vis-à-vis on quality attributes of foamed tomato pulp-egg albumin mixture in a microwave assisted foam-mat drying system.  Samples were prepared using tomato pulp by incorporating 10% egg albumin as foaming agent and whipping for 5 min.  10 mm thick layer of foamed tomato pulp was spread on a tray and dried in the dryer at different microwave power levels (0, 480 W, 640 W and 800 W) at an inlet air temperature of 45oC.  The increase of microwave power accelerated the dehydration of the foam and it was observed that the drying time reduced about 15-16 times in case of microwave assisted foam-mat drying as compared to simple foam-mat drying.  There was no adverse... Tipo: Info:eu-repo/semantics/article Palavras-chave: Post Harvest Engineering foam-mat drying; Tomato; Microwave drying; Tomato powder. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2909 Drying characteristics, quality and safety aspects of bamboo shoots using difference drying methods CIGR Journal Mahayotpanya, Chamaiporn; Phoungchandang, Singhanat -. Physical and chemical properties of bamboo shoots revealed that the middle part of bamboo shoots was suitable for drying and consumption. The optimum conditions for cyanide reduction were boiling at 100°C for 30 min. Modified Halsey and Modified Oswin models were the best fit for fresh and boiled bamboo shoots, respectively. Drying constant was increased with high drying temperature or microwave power as well as boiling treatment. The three parameter model was the most effective model to describe the drying behaviors of bamboo shoots. Boiled bamboo shoots and dried using microwave power at 720 W could decrease drying time up to 20 fold and increase the retention of total phenolics (11.08%), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) (20.75%) and 2, 2'-azino-bis... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant activity bamboo shoot cyanide residue freeze drying microwave drying tray drying antioxidant activity; Bamboo shoot; Cyanide residue; Freeze drying; Microwave drying; Tray drying. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3566 Measuring dry extract in dairy products: optimizing the methodology Ciência Rural 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 Registros recuperados: 3 Primeira ... 1 ... Última

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