General areas of the use of a microwave radiation for processing of plant raw materials (review)

Markin, V. I.; Cheprasova, M. Yu.; Базарнова, Н. Г.

doi:10.1134/s1068162015070110

Cited by 5 publications

(2 citation statements)

References 115 publications

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“…Equation (10) in many cases satisfactorily describes the experimental data at the range U cr < U < U r . However, the application of equation ( 10) at U = U cr leads to a violation of the relationship between N 2 (U) and N 1 , since according to (10) the value ( cr ) ≠ 0.…”

Section: Development Of Mathematical Description Of Drying Kinetics In Decreasing Speed Periodmentioning

confidence: 62%

Mathematical description of super-high frequencies drying process of free-running food media in device with combined energy input

2020

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At the present time the maim quantity of free-running food products, including grains, are dried in units with convective method of heat input. To intensify convective drying, general attention is paid to improving the method of moving and mixing the product with drying agent, to guarantee fast and quality drying. The use of high and super-high frequency allows can significantly intensify the drying processes, because the phenomenon of super-high frequencies energy into heat conversion throughout the processed material volume contributes to the most uniform heating of the product, compared to other heat input methods. The optimal solution for drying free-running food products is a combination of convective and high-frequency heat input methods. This combination allows controlling gradients of moisture content and temperature, changing its directions, which significantly affects quality of the resulting dry product. In this regard, combined approach to drying process modeling is of practical interest: on the one hand, there are used analytical solutions, based on physical laws application or phenomenological equations, and, on the other hand, experimentally established a relationship between temperature and moisture content of media, which is considered as a heat and mass transfer characteristic for each material.

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Section: Development Of Mathematical Description Of Drying Kinetics In Decreasing Speed Periodmentioning

confidence: 62%

Mathematical description of super-high frequencies drying process of free-running food media in device with combined energy input

2020

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“…Since the beginning of the XXI century, microwave drying has been studied by Russian and foreign scientists, as this type of drying takes a much shorter time for pectincontaining raw materials compared to the convective one [5]. However, microwave drying is not only less time consuming, but it also uses another way of supplying heat to the material, which presumably can affect the quality and quantity of the final product.…”

Section: Introductionmentioning

confidence: 99%

Microwave Pre-processing Effect on Pectin Yield from Citrus Raw Material

Алексеев

Egorova

Егоров

2020

KLS

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The article describes a more environmentally friendly method to produce pectin compared to the classical acid scheme, which requires the use of strong mineral acids and toxic solvents. This method of obtaining pectin, like other analogs of the classical method, causes a decrease in the yield of the final product. This study aims to find ways of eliminating these barriers and increase the yield of pectin. The paper investigates the possibility to increase the yield of pectin obtained by acid hydrolysis applying citric acid through the use of preliminary microwave exposure to citrus raw materials. The work compares pectin quality indicators, such as the degree of esterification, molecular weight and gelation, for raw materials dried by the convective method and the combined method consisting of microwave pretreatment and blowing dry air. Curves of comparable pre-drying methods are presented. The rate of pectin yield at the stages of hydrolysis depending on the drying methods is analyzed. Optimal power modes for preliminary microwave drying of citrus raw materials are selected. The data obtained are valuable for both development and improvement of industrial technology of pectin production using environmental methods of extraction without the use of strong mineral acids to increase the yield and quality of pectin.

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Integrated microwave and alkaline treatment for the separation between hemicelluloses and cellulose from cellulosic fibers

Liu

Sun

Zheng

et al. 2018

Bioresource Technology

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General areas of the use of a microwave radiation for processing of plant raw materials (review)

Cited by 5 publications

References 115 publications

Mathematical description of super-high frequencies drying process of free-running food media in device with combined energy input

Mathematical description of super-high frequencies drying process of free-running food media in device with combined energy input

Microwave Pre-processing Effect on Pectin Yield from Citrus Raw Material

Integrated microwave and alkaline treatment for the separation between hemicelluloses and cellulose from cellulosic fibers

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