The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the ...The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the beginning of dehydration process to inactivate enzymes as well as to remove a certain amount of moisture at the same time and then followed by hot air drying to complete the process. The study investigated effects of different processing parameters, i.e., microwave power level and exposure time on dehydration and quality characteristics of mushroom slices. Mushroom slices were pretreated with different microwave power levels of 240, 360 and 480 W for 1, 3 and 5 min before the hot air-drying. The optimum range of the microwave power level and pretreatment time was found to be 360 W, 3 min and 360 W, 1 min in obtaining the maximum and minimum levels of response parameters.展开更多
The study was conducted by researchers of the Research Center for Agricultural Energy and Machinery （CAEM） of the Ho Chi Minh City Nong Lam University （NLU） with the objectives of researching on drying ways for ca...The study was conducted by researchers of the Research Center for Agricultural Energy and Machinery （CAEM） of the Ho Chi Minh City Nong Lam University （NLU） with the objectives of researching on drying ways for cassava and of evaluating the adaptability of the reversible-airflow dryers in drying of cassava. The results obtained were as follows： done with thin-layer drying experiments, deep-layer drying experiments in the lab, and conducted drying experiments at the cassava dryer in actual production scale with two capacity sizes of 8 tons/batch and 16 tons/batch, that operates based on principle of reversible-airflow drying （SRA dryers）. By the means of drying experiments, the performance of the SRA dryers such as optimal drying temperature, drying time, drying airflow reversal timing, moisture content uniformity of the sliced cassava mass after finishing drying process, drying cost, etc. was defined, the optimal drying temperature was 70 ~C, the total actual drying time for finishing one batch was 25-28 hours, applicable time for drying airflow reversal was after drying 16 hours since startup, the deviation in moisture content of the cassava mass after drying was just 2%-3%, the drying costs （per one kg of dried cassava） calculated were in turns VND407/kg at the SRA-8 dryer （8 tons/batch）, and VND351/kg at the SRA-16 dryer （16 tons/batch）. Obviously, comparing with the sale price of dry cassava at present, these levels of drying cost are accounting for 7%-10%, which are suitable and acceptable. Thus, investment of the dryers for sliced cassava would be effective and contribute to bring more income for Vietnamese cassava farmers and dryer end-users.展开更多
文摘The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the beginning of dehydration process to inactivate enzymes as well as to remove a certain amount of moisture at the same time and then followed by hot air drying to complete the process. The study investigated effects of different processing parameters, i.e., microwave power level and exposure time on dehydration and quality characteristics of mushroom slices. Mushroom slices were pretreated with different microwave power levels of 240, 360 and 480 W for 1, 3 and 5 min before the hot air-drying. The optimum range of the microwave power level and pretreatment time was found to be 360 W, 3 min and 360 W, 1 min in obtaining the maximum and minimum levels of response parameters.
文摘The study was conducted by researchers of the Research Center for Agricultural Energy and Machinery （CAEM） of the Ho Chi Minh City Nong Lam University （NLU） with the objectives of researching on drying ways for cassava and of evaluating the adaptability of the reversible-airflow dryers in drying of cassava. The results obtained were as follows： done with thin-layer drying experiments, deep-layer drying experiments in the lab, and conducted drying experiments at the cassava dryer in actual production scale with two capacity sizes of 8 tons/batch and 16 tons/batch, that operates based on principle of reversible-airflow drying （SRA dryers）. By the means of drying experiments, the performance of the SRA dryers such as optimal drying temperature, drying time, drying airflow reversal timing, moisture content uniformity of the sliced cassava mass after finishing drying process, drying cost, etc. was defined, the optimal drying temperature was 70 ~C, the total actual drying time for finishing one batch was 25-28 hours, applicable time for drying airflow reversal was after drying 16 hours since startup, the deviation in moisture content of the cassava mass after drying was just 2%-3%, the drying costs （per one kg of dried cassava） calculated were in turns VND407/kg at the SRA-8 dryer （8 tons/batch）, and VND351/kg at the SRA-16 dryer （16 tons/batch）. Obviously, comparing with the sale price of dry cassava at present, these levels of drying cost are accounting for 7%-10%, which are suitable and acceptable. Thus, investment of the dryers for sliced cassava would be effective and contribute to bring more income for Vietnamese cassava farmers and dryer end-users.
