Analysis of thermal effect using Coupled Hot-air and Microwave heating at different position of potato

Pu, Guang-yi; Gao, Song; Song, Cuihua; Wang, Jun

doi:10.1016/j.ifset.2017.03.014

Cited by 15 publications

(3 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, the moisture removal of drying materials is affected by the interaction of hot air and microwave in the MWHA drying process. In the past few years, some studies using the combination of hot air and microwave have been reported for drying food products including soybean [19], potato [20], longan [21], and orange peel [22]. However, up to date, no report has been found on the drying of Chinese yam using MWHA.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Wang¹,

Liu²,

Yu³

et al. 2019

Processes

View full text Add to dashboard Cite

The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated. Single factor test and response surface methodology were used for process parameter optimization with hot air temperature, hot air velocity, slice thickness, and microwave power density as variables and RR and TSC of dried products as responses. The effect of variables on RR followed the order: slice thickness > hot air temperature > microwave power density > hot air velocity. The effect of variables on TSC followed the order: slice thickness > microwave power density > hot air velocity > hot air temperature. The optimized process parameters were hot air velocity of 2.5 m/s, hot air temperature of 61.7 °C, slice thickness of 8.5 mm, and microwave power density of 5.9 W/g. Under the optimal conditions, the predicted values of RR and TSC were 1.90 g/g and 5.74 g/100 g, respectively, which is very close to corresponding actual values (1.83 g/g and 5.72 g/100 g). The desirability of 0.913 further validated the effectiveness of the model. The findings from this work may apply to other agricultural products.

show abstract

Section: Introductionmentioning

confidence: 99%

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Wang¹,

Liu²,

Yu³

et al. 2019

Processes

View full text Add to dashboard Cite

show abstract

“…The phenomenon was in line with the migration change of the water. It was also suggested that microwave heating was uneven, and the thermal energy was mainly generated in the center (Pu et al, 2017).…”

Section: Water Molecule Distributionmentioning

confidence: 99%

Mathematical modeling of apparent specific heat capacity of channel catfish with different microwave heating time

Li,

Yang,

Wang

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

Channel catfish fillets with different microwave heating times were evaluated by differential scanning calorimetry and low‐field nuclear magnetic resonance to build suitable modeling of apparent specific heat capacity (Cp) ranging from −60 to 90°C (except the obvious phase change region from −20 to 20°C). The content of bound water (Wb), immobilized water (Wi), and free water (Wf) were weighted and calculated. According to non‐linear fitting of experimental data, the obtained empirical equation of Cp, temperature (T), Wb, Wi, and Wf of samples was:. The equation was in good correlation (R2 > 0.95) with the experiment data and could provide a basis for improvement of processing parameters.

show abstract

“…Microwave is an electromagnetic wave with a frequency ranging from 300 MHz to 300 GHz. Microwave heating is very quick, because the electromagnetic waves can penetrate into the interior of the samples and convert into heat energy in a short time (Pu, Song, Song, & Wang, ), which has the advantages of safe and easy operation, high energy efficiency, time saving, and low maintenance (Salazar‐Gonzalez, San Martin‐Gonzalez, Lopez‐Malo, & Sosa‐Morales, ; Zhang, Tang, Mujumdar, & Wang, ). Comparing with the traditional heating methods, microwave heating can maintain the nutritional and sensory quality of food to a higher level (Vadivambal & Jayas, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of reheating methods on the product quality of Hongsu chicken dish

Wang

Zhang

Fan

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

Hongsu chicken dish is a very popular commercially cooked, ready for home, and office consuming meat product in Yangzhou city, China. Effects of different reheating methods, including hot water boiling, steaming, microwave heating, and oven roasting on the product quality attributes of Hongsu chicken dish were investigated. The results showed that the microwave reheated samples had the best sensory scores, least weight loss, the taste and texture were close to that of the freshly cooked meat, with attractive color and aroma. To reach the required center temperature of 72°C, the sample should be microwave heated at 480 W for 3.2 min. This research suggested that the microwave treatment was a quick and convenient method for reheating Hongsu chicken dish. Practical applications This study compared the effects of different reheating methods, including water boiling, steaming, microwave, and oven roasting treatment on the quality attributes (including water content, weight loss, color, texture, sensory evaluation, flavor, and taste) of Hongsu chicken dish. The results showed that microwave heating at 480 W for 3.21 min was able to reach the sample center temperature of 72°C. Compared with other reheating methods, microwave reheated samples had the best sensory scores, least weight loss, and the taste was close to that of the freshly cooked meat. Therefore, this technique might have met consumers’ requirements of convenient, quick, and high quality reheated Hongsu chicken dish.

show abstract

Analysis of thermal effect using Coupled Hot-air and Microwave heating at different position of potato

Cited by 15 publications

References 12 publications

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Mathematical modeling of apparent specific heat capacity of channel catfish with different microwave heating time

Effects of reheating methods on the product quality of Hongsu chicken dish

Contact Info

Product

Resources

About