The study of microwave absorption characteristics of sodium chloride in a novel quasi-optical cavity based on the parametric sensitivity analysis

Zhang, J.; Chen, H.; Fan, Zebin; Peng, Jinhui

doi:10.1109/piers.2016.7735133

Cited by 1 publication

(1 citation statement)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Unlike other MAE techniques, this novel green method allows the extracts to be obtained from materials using only their in situ water without distillation and evaporation, thus minimizing the consumed energy. However, the main disadvantage of patented MHG equipment, which also relates to the characteristics of MW radiation, is non‐homogeneous field distribution (Regier & Schubert, ; Zhang, Chen, Fan, & Peng, ). Racoti et al () developed a single‐mode cavity set‐up for MW‐assisted extraction of ginger root and introduced a stirrer in order to ensure a uniform exposure of the feedstock to the MW irradiation and high efficiency.…”

Section: Introductionmentioning

confidence: 99%

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Nguyen

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform exposure of the material, resulting in a uniform dried ginger product with EO content more than 0.33% and moisture content less than 10%. The optimum conditions of MW density and energy, which were determined using response surface methodology, are 1 W/g and 1 Wh/g, respectively. They are much lower comparing with that required for hydrodistillation (HD). Significant difference in extraction yield obtained by MW extraction (0.6384 ± 0.0195) and HD (1.1939 ± 0.0679) was observed; however, the quality of EO derived from MW extraction in terms of antibacterial activity was higher than that of the one derived from HD, whereas the physical properties of both EOs were similar. Practical applications In this study, the applicability of microwave (MW) extraction combining hydrodiffusion and gravity for ginger processing to produce dried ginger, ginger essential oil (EO), and juice without generating waste was confirmed. Although the EO yield obtained by the proposed extraction method is smaller than that obtained by hydrodistillation (HD), it was proved to be greener and more efficient than HD in terms of extraction time, EO preserving capability, resources’ consumption, and waste generation. In addition, the EO derived from MW extraction was observed to be more active in antibacterial activity due to its high content of oxygenated and monoterpene compounds. Moreover, this modified rotatable apparatus, which was simply developed from a cheap domestic MW oven to ensure uniform dried product, could be considered technically and economically feasible for actual deployment at small‐scale processing unit.

show abstract

Section: Introductionmentioning

confidence: 99%

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Nguyen

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

The study of microwave absorption characteristics of sodium chloride in a novel quasi-optical cavity based on the parametric sensitivity analysis

Cited by 1 publication

References 9 publications

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Contact Info

Product

Resources

About