کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226557 | 464548 | 2006 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Drying of edamames by hot air and vacuum microwave combination
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Drying of edamames by hot air and vacuum microwave combination Drying of edamames by hot air and vacuum microwave combination](/preview/png/226557.png)
چکیده انگلیسی
The characteristics of hot air and vacuum microwave drying were compared using edamame as the raw material, and an optimized combination drying process was then established thereof so as to achieve increased drying rate and enhanced product quality. Edamame was subjected to 70 °C hot air drying for 20 min, and then microwave dried at power intensity 9.33 W/g for 15 min under −95 kPa (gauge pressure). The optimized combination drying process exhibited significantly shortened drying time as compared with conventional hot air drying, and greatly decreased mass loads on the vacuum microwave dryer.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 77, Issue 4, December 2006, Pages 977–982
Journal: Journal of Food Engineering - Volume 77, Issue 4, December 2006, Pages 977–982
نویسندگان
Qing-guo Hu, Min Zhang, Arun S. Mujumdar, Gong-nian Xiao, Sun Jin-cai,