Vacuum drying

Part 2 book "Infrared heating for food and agricultural processing" included contents: Combined infrared radiation and freeze drying; vacuum infrared drying; infrared dry blanching; infrared baking and roasting; infrared radiation heating for food safety improvement; industrial applications of infrared radiation heating and economic benefits in food and agricultural processing.

169p dianmotminh04 12-07-2024 0 0   Download

This innovation will enhance the ability to transfer heat in a vacuum environment, combining with two other heating methods including conduction and radiation, it will shorten the drying time, maximize energy cost savings, create competitive benefits for products, and increase the potential investments for freeze-drying applications in the food production, food processing, and preservation of pharmaceutical products, etc.

10p viwalton 02-07-2024 3 1   Download

In ebook "Experiments in unit operations and processing of foods" chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.

192p manmanthanhla0201 27-02-2024 2 1   Download

Ebook "Vacuum drying for extending food shelf-life" is based on scientific articles published from the 1940s to the present, and is divided into five chapters: the first is an introduction to the use of vacuum in food processes; the second, third and fourth comprise advances on the most relevant vacuum drying techniques applied to food, namely conventional vacuum drying, freeze-drying and microwave-vacuum drying and the fifth deals with studies where vacuum drying techniques were compared to other drying techniques in terms of quality and/or engineering aspects.

81p nhanphanguyet 28-01-2024 4 2   Download

This study will present results of calculating and designing the low temperature vacuum drying system in pillot scale. Based on that data, the lowtemperature vacuum drying system is made and automatically controlled by IoT (Internet of Things) in order to process and preservate food products as well as increase the value of post-harvest food products.

8p vidoctorstrange 06-05-2023 6 1   Download

The aim of this study was to determine technology modeling and optimize the low-temperature vacuum drying process of potatoes. Based on that, the optimal technology had been set up for low-temperature vacuum drying.

12p vidoctorstrange 06-05-2023 6 3   Download

Durian (Durio zibethinus) is a value fruit which contents high amount of nutrition, special flavor and is very good for heath. In this study, the microwave-vacuum drying process was used to determine the factors influencing the durian's quality in manufacturing. The multi-objective optimization method determined the technology mode of drying durian.

10p vidoctorstrange 06-05-2023 7 3   Download

The aim of this study was to determine the effect of different drying methods on the nutritional content and antioxidant activity of purslane. Two different purslane samples have been dried using four different methods (sun, vacuum, hot air, and freeze drying). Dried and fresh samples were analyzed for their dry matter, β-carotene content, chlorophyll a and chlorophyll b contents, total flavonoid content, total flavonol content, total phenolic content, %DPPH radical scavenge activity, metal chelating activity, and color.

10p hanthienngao 30-11-2021 10 2   Download

Tomato is a che fly available vegetable in India and several techniques are available in the market for processing of tomato. However, in this study we have tried to investigate cost effective procedure for preparation of tomato paste by using vacuum drying. Tomato paste was prepared and its sensory evaluation exposed that the prepared tomato paste by same procedure was acceptable for consumption.

8p chauchaungayxua11 23-03-2021 12 1   Download

The objective of the study was to evaluate the quality and frozen storage shelf life of chicken patties incorporated with functional ingredients like dried apricots and dried citrus fruit residue. Dried apricots (2%) and dried citrus fruit residue (1%) were incorporated in chicken patties, which were packed (conventionally and under vacuum) in LDPE and PP/PE co-extruded laminate bags and frozen stored (-20±2°C) for two months.

13p nguaconbaynhay10 22-01-2021 12 1   Download

Microwave energy has very successful application in the field of food processing particularly for food drying to preserve the quality of the precious food materials. In this article, various food materials dried using microwave energy were extensively reviewed. Microwave drying appears to be a viable drying method for the rapid drying of food materials. It was noticed that at the higher microwave output power considerably lower drying time took place. The application of pulsed microwave energy was found more efficient than the continuous application.

24p caygaocaolon6 30-07-2020 12 1   Download

This process involves heating the oil to a temperature of 250OC in the presence of catalyst such as sulphuric acids, phosphoric acids, clays and metal oxides under an inert, atmospheric or vacuum condition.

11p lucastanguyen 01-06-2020 8 2   Download

Oranges were sanitized, dried, peeled, segmented and then dipped in citric acid solution (food grade) at 2% (w/v). Citric acid treated and untreated orange segments were packed with different packaging materials i.e., LDPE, PP and PVC pouches under three different gas compositions i.e., Gas composition 1 (G1: 8% O2 + 15% CO2 + 77% N2); Gas composition 2 (G2: 5% O2 + 10% CO2 + 85% N2); Gas composition 3 (G3: 3% O2 + 5% CO2 + 92% N2) using advanced vacuum packaging machine. After packaging, the sealed covers and control samples of orange segments were immediately stored at 50C.

10p nguaconbaynhay6 24-06-2020 19 1   Download

Studies were carried out to find out the influence of different packaging materials on the seed quality parameters of chickpea. Freshly harvested and fully matured chickpea grains (cv. GJG-3) were cleaned, sorted, graded and dried up to 7.6 % (w.b.) moisture content for safe storage. The dried grains were packed in different packaging materials viz.

10p quenchua6 15-06-2020 20 2   Download

The present investigation was carried out to observe the effect of moisture and emulsifying salt concentration on sensory attributes of reconstituted dried mozzarella cheese as pizza topping. For this purpose, Mozzarella cheese having optimized composition is dried in vacuum tray dryer below 5% moisture content. Further, dried Mozzarella cheese samples were reconstituted with pasteurized water and added with tri-sodium citrate (TSC) in combination with di-sodium hydrogen orthophosphate (DSHP) emulsifying salt along with common salt at fixed rate.

10p chauchaungayxua5 05-05-2020 5 1   Download

The lab experiment was laid out with completely randomised block design to study the effect of different seed packing materials with silica gel and vacuum packing on seed longevity of onion variety Arka Kalyan with three replications for twelve months at Seed Testing and Research laboratory, Seed Unit, University of Agricultural Sciences, Raichur. The results showed that, the impervious containers recorded minimum seed deterioration compared to previous container (cloth bag).

12p kethamoi2 14-12-2019 16 0   Download

The relationships between aerodynamic properties such as vacuum pressure and suction speed and the fiber and physiomechanical properties of cotton during harvesting were determined by using the Nazilli 84 cotton variety. Aerodynamic properties such as vacuum pressure and suction speed and physio-mechanical properties such as wet and dry lock masses.

6p aquaman27 15-01-2019 15 1   Download

This paper presents the result of research on equipment development of vacuum injection molding technique for preparation the chopped bamboo fiber polymer composite and some properties of obtained composite material. For the vacuum injection molding technique, firstly the dry fibers were plated in the mold. Then the mold was closed by the vacuum bag, the air inside the mold was sucked out by a vacuum pump, due to the difference of the pressure in side and outside the mold, the polymer liquid was transferred to the closed mold and impregnated the bamboo fiber.

7p uocvong01 24-09-2015 66 4   Download

A two-gram sample was oven-dried and placed into a 250 mL Erlenmeyer flask with 100 mL of distilled water. A reflux condenser was attached to the flask and the apparatus was placed in a gently boiling water bath for three hours. Special attention was given to insure that the level of the solution in the flask remained below that of the boiling water. Samples were then removed from the water bath and filtered by vacuum suction into a fritted glass crucible of known weight. The residue was washed with hot tap water before the crucibles...

21p loixinloi 08-05-2013 42 3   Download

A great deal has transpired since the final reprint of the previous edition of Fundamentals of Vacuum Technology appeared in 1987. LEYBOLD has in the meantime introduced a number of new developments in the field. These include the dry-running ALL×ex chemicals pump, the COOLVAC-FIRST cryopump systems with quick regeneration feature, turbomolecular pumps with magnetic bearings, the A-Series vacuum gauges, the TRANSPECTOR and XPR mass spectrometer transmitters, leak detectors in the UL series, and the ECOTEC 500 leak detector for refrigerants and many other gases.

200p gian_anh 18-10-2012 56 8   Download