The objective of this study was to evaluate the application of vacuum-microwave drying (240 360 and 480 W) in the production process of dehydrated strawberry and to compare and contrast the quality of these dehydrated strawberries in terms of their polyphenol compounds concentration of some heat liable components and color to that of freeze-dried convective - Rotary Vacuum Filters - Centrifuges - Drying Beds - Lagoons - Filter Presses - Continuous Belt Filter Presses (CBFP'S) - Thermal Drying Drying beds lagoons and thermal drying were not considered suitable dewatering methods for this particular application and therefore are not discussed in detail in this section


Among the various methods of drying this article has mentioned only one most important method "Freeze drying" This method is mainly used for the drying of thermo labile materials This method works on the principle of sublimation This method is divided into 3 steps for its better understanding these are Freezing Primary drying and

Physicists and vacuum scientists describe this lack of a "perfect vacuum" in manmade chambers such as production furnaces as partial pressure or partial vacuum 1 Ne The quality of a vacuum is indicated by the amount of matter remaining in the system so that a high quality vacuum is one with very little matter left in it

Thus the effect of vacuum-microwave drying and other drying methods on the antioxidant activity of berries was evaluated Whole fresh and dried fruits were assessed for phenolics (anthocyanins flavanols hydroxycinnamic acids and flavonols) ascorbic acid and antioxidant activity (all parameters were calculated on a dry matter basis)

Abstract Microwave-vacuum drying and combined microwave-vacuum with air or vacuum drying were investigated as potential methods for drying green and high-carotenoid vegetables of Chinese chive leaves and carrot slices The samples were dried by microwave-vacuum until the moisture content reached about 20% (wet basis) and then by conventional air drying at

The drying food preservation method is easy to do very safe and can be used for most types of foods (meats fruits and vegetables) There are several methods for drying foods Two of the easiest and most common that can be used in any climate are oven drying and drying with an electric dehydrator appliance these methods are described below

Effect of drying methods on the chemical composition and

irradiation or vacuum stands a challenging prospective (Harbourne et al 2009 Orphanides et al 2013) In recent years microwave drying has been widely used as an alternative drying method for a wide variety of herbs and spices and its effect on the quality of the dried product has been evaluated Several food products have

Moreover the bacterial cells were damaged in the early stages of drying for both methods Although vacuum drying exhibited a higher drying rate than low‐pressure SSD and air drying it could not completely eliminate Salmonella and only low pressure SSD and air drying at 70 C achieved the desired elimination (5 log CFU/g) These results

Vacuum packing can help store food for longer periods of time more safely and efficiently There are some disadvantages to vacuum packing that you need to consider before purchasing a vacuum packager Cost Buying a vacuum packaging machine can be expensive The initial cost of a machine can be between $50 and several hundred dollars depending

Vacuum drying is the mass transfer operation in which the moisture present in a substance usually a wet solid is removed by means of creating a vacuum In chemical processing industries like food processing pharmacology agriculture and textiles drying is an essential unit operation to remove moisture Vacuum drying is generally used for the drying of substances which are

When selecting a dry vacuum pump to support an evaporative lab application such as rotary evaporation centrifugal concentration or vacuum drying it is critical to match the pump's vacuum capacity and pumping speed to the application With too little vacuum capacity the evaporative process proceeds slowly if at all

Freeze drying also known as lyphilization is a method of dehydrating food for preservation and storage During freeze drying food products are dehydrated in a frozen state preserving taste and nutrition as well as preventing microbial growth from occurring Freeze drying preserves both raw and cooked foods

Feb 01 2018During the primary drying phase the pressure is lowered through the application of a high vacuum and heat is applied to provide the energy needed for the ice to sublime This initial drying phase removes about 95% of the water present in the food This slow step can take anywhere from several hours to two days

C Multiple effect vacuum evaporators (MED) This technology comprises a series of mutually connected evaporators in which the vacuum steadily increases from first to last This means that in principle the boiling temperature decreases thus allowing the vapor generated in an evaporator (or effect) to be used as heating fluid in the following

PET Drying : Plastics Technology

PET Drying Question: We are a large extrusion and thermoforming company recently we introduced PET products but we are experiencing breakability in our products We use recycled bottle flakes in our extruder from and we were told a dryer is not required since the extruder has a double vacuum station enough to dry the flakes in the process

Vacuum distillation is distillation performed under reduced pressure which allows the purification of compounds not readily distilled at ambient pressures or simply to save time or energy This technique separates compounds based on differences in boiling points This technique is used when the boiling point of the desired compound is difficult to achieve or will cause the

140oC for 3 seconds and then cooled very quickly in a vacuum chamber Advantage: Milk can be stored at room temperature for several months Phsysical Methods of Microbial Control: Dry Heat: Kills by oxidation effects u Direct Flaming:Used to sterilize inoculating loops and needles Heat metal until it has a red glow

Freeze drying also known as lyophilisation or cryodesiccation is a low temperature dehydration process that involves freezing the product lowering pressure then removing the ice by sublimation This is in contrast to dehydration by most conventional methods that evaporate water using heat Freeze drying results in a high quality product because of the low

Dry vacuum pumping offers major benefits for these applications and it is a viable and practical alternative to traditional wet pumping technologies However as a mechanical device there are safety issues that need to be considered when using an all-dry close tolerance machine to pump flammable vapours

2 Materials and methods 2 1 Experimental drying device The infrared-convective experimental drying device was designed especially for the study of IR drying of food materials wherein radiant flux density and air velocity could be varied within the experimental range A schematic view of the experimental drying device is shown in the Fig 1

796 Effect of Temperature and Vacuum on the Drying Rate and Various Parameters of Wood Samples using an Indigenously Designed and Developed Vacuum Drying System quality of the finished products Vacuum drying is the process in which wood samples are placed in a leak tight vacuum chamber

The freeze drying process consists of three stages: prefreezing primary drying and secondary drying Prefreezing: Since freeze drying is a change in state from the solid phase to the gaseous phase material to be freeze dried must first be adequately prefrozen The method of prefreezing and the final temperature of the

Impact of drying method: To evaluate the impact of differ ent drying methods on bioactive compound yield and antioxidant activity of the leaves the samples dried using the methods described above: hot-air drying low-temperature-air dryi ng infrared drying and vacuum dr ying Samples were then extracted