Novel Concepts in Microwave Drying of Foods

Wray, Derek; Ramaswamy, Hosahalli S.

doi:10.1080/07373937.2014.985793

Cited by 141 publications

(61 citation statements)

References 151 publications

(223 reference statements)

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“…In microwave heating, samples can absorb microwave energy and convert it into thermal energy, which mainly are attributed to dipolar and ionic mechanisms. The presence of moisture causes dielectric heating due to the dipolar nature of water [5]. The permanently polarized dipolar molecules try to realign in the direction of the electric field when an oscillating electric field is incident on the water molecules.…”

Section: Introductionmentioning

confidence: 99%

Combined effects of additives and power levels on microwave drying performance of lignite thin layer

Chen

Huang

et al. 2016

Drying Technology

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The microwave drying performance of lignite thin layer in a bench-scale setup was highlighted in terms of three additives with 10% dosage. The dielectric loss for dried lignite, raw lignite, lignite/coal fly ash, lignite/Na 2 SO 4 and lignite/Na 2 CO 3 at 2450 MHz were 0.06, 0.13, 0.14, 0.15 and 0.18. In comparison with raw lignite, the average temperature rising of the thin layer at 385 W for lignite blending with sodium carbonate, sodium sulfate and coal fly ash was about 10, 7 and 2 °C. The apparent activation energies of both falling rate periods for lignite blending with three additives were less than that of raw lignite. Sodium carbonate among three additives could be preferable one, followed by sodium sulfate and coal fly ash. The energy efficiency increased with the addition of sodium carbonate, sodium sulfate and coal fly ash. The required electricity energy for lignite/Na 2 CO 3 blend at 385 W was reduced by about one half in compared with the raw lignite.

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Section: Introductionmentioning

confidence: 99%

Combined effects of additives and power levels on microwave drying performance of lignite thin layer

Chen

Huang

et al. 2016

Drying Technology

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“…Microwave radiation in particular has a strong effect on dipolar molecules such as water, which has a strong permanent dipole and makes up the bulk of fresh fruits and vegetables. As a result, microwave energy is particularly effective at selectively heating moisture molecules within the product, resulting in enhanced moisture removal rates and shorter drying times (Wray and Ramaswamy b). When compared to traditional techniques, EM‐based drying allows for higher quality product in shorter periods of time, where often the quality obtained can even approach that produced by freeze drying.…”

Section: Introductionmentioning

confidence: 99%

Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods

Wray

Ramaswamy

2015

Journal of Food Science

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A novel drying method for frozen-thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish-drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solution concentration (33 to 67 °B), contact time (5 to 55 min), and flow rate (2.1 to 4.1 L/min) in order to the determine the effects of MWODS input parameters on quality of the dried berry. Quality indices monitored included colorimetric and textural data in addition to anthocyanin retention and cellular structure. Overall it was found that the MWODS-MWV process was able to produce dried cranberries with quality comparable to freeze dried samples in much shorter time. Additionally, cranberries dried via the novel process exhibited much higher quality than those dried via either vacuum or convective air drying in terms of color, anthocyanin content, and cellular structure.

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“…93 The MWs lie in the EM spectrum with frequency from 300 to 300 GHz. 94 These travelling waves proliferate with a distinct measure of time between the highest points during oscillation, ranging from 331 028 to 3 310 211 seconds. 95 The MWs irradiation has been used in so many applications whereby organic synthesis is included, 96 and accelerated chemical reaction is required.…”

Section: Microwave-assisted Techniquementioning

confidence: 99%

Recent trends in biodiesel production from commonly used animal fats

et al. 2017

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Summary Changes in climate due to the enormous amount of carbon dioxide emissions have really encouraged the development of energy sources that are renewable, sustainable, and eco‐friendly. The development of alternative energy sources can also be attributed to the rapid decrease in resources of fossil energy. Biodiesel has gained significant interest in recent years due to its fossil fuel–like properties and sustainable and eco‐friendly characteristics. However, most biodiesels are expensive because of the high cost of feedstock largely based on edible vegetable oil sources. The use of animal fats waste as cost effective feedstock in biodiesel production has gained considerable attention in recent years. Although, most studies regarding the use of animal wastes as feedstock in biodiesel production are still in the early stages, the advantages of this type of feedstock have been highlighted in the literature. However, most studies have not focus on the recent advances in the use of animal fats waste. The studies on the use of novel approach have been reported in isolation. Therefore, this current study attempts to highlight recent developments of the most commonly used animal fats waste in the production of biodiesel. In addition, emphasis was given to the most appropriate production technique, catalyst, energy requirement, and optimum reaction conditions.

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Novel Concepts in Microwave Drying of Foods

Cited by 141 publications

References 151 publications

Combined effects of additives and power levels on microwave drying performance of lignite thin layer

Combined effects of additives and power levels on microwave drying performance of lignite thin layer

Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods

Recent trends in biodiesel production from commonly used animal fats

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