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3 results for “microwave drying”
Raw and analyzed data for manuscript "The synergistic effect of microwave drying and plasma surface treatments on the wettability of green wood"
<p><strong>Abstract:</strong></p> <p>In spite of being a one-step solution to several problems associated with woodworking and being energy efficient, the application of microwave (MW) modification in wood research remained very limited and the promising method has practically no use in wood industries across the globe. Research done so far in this field primarily sheds light on its potential in enhancing wood permeability, treatability and uniform wood drying. While MW treatments are mostly used on wet or green wood, another modification technique, plasma, has potential benefits to synergistically enhance effects of MW treatment, but has not been applied on wet or green wood specimens, so far. This study takes a first step to investigate effects of plasma treatments (PT) on green wood specimens as well as combinations of MW and plasma treatments. As a preliminary study, the methodology focuses on water contact angle measurements, since these are most commonly used as indicators for surface modifications in industrial applications. On the investigated samples of Norway spruce (<em>Picea abies</em> Karst.), an exponential time dependence was found for the contact angle. Initial contact angle after droplet deposition increased due to drying and migration of organic molecules during treatments. In comparison to the literature, the effect of plasma was significantly less pronounced on wet wood specimens. The initial contact angle showed lowest statistical variations after MW treatment, whereas plasma increased inhomogeneities. The final contact angle on treated specimens was lowest for PT-only specimens as well as specimens treated with plasma after MW. In contrast to the initial contact angle, the final contact angle showed lowest variations after PT. Wetting rates were insignificantly improved by plasma, with reduced statistical variations after all treatments.</p>
Upcycling food ingredients from orange by-products by hot air-microwave drying. Impact on energy consumption.
<p>Currently industrial citrus by-products represent a relevant environmental issue. The main aim of this work was the chemical characterization of the different bioactive compounds obtained after hot air-microwave drying (HAD+MW) of orange by-products, and their further conversion into three <strong>upcycled </strong>ingredients with health-related benefits: aqueous extract, ethanolic extract and <strong>dietary fibre</strong>. Total phenolics, antioxidant capacity, individual phenolic acids, flavonoids, limonin and carotenoids were monitored during blanching and colour extraction steps by analysing fresh by-products and process co-products: an aqueous extract rich in polyphenols and an ethanolic extract rich in carotenoids. After drying, the resulting fibre was characterized in terms of chemical composition, soluble and insoluble dietary fibre content and particle size. Technological properties and colour were compared to those of commercial citrus fibre. Energy and time consumption were compared with conventional hot air drying (HAD). Most polyphenols (50-65 %) and limonin (70 %) were extracted during the blanching step. 86 % of carotenoids were removed by soaking in ethanol. The orange fibre obtained had 71.9 g DF/ 100 g and antioxidant properties (205 mg TE/ Kg<sub>dm</sub>). Whiteness, water retention capacity and oil retention capacity were similar to commercial citrus fibre. HAD+MW reduced drying time and energy consumption by up to 50 % compared to HAD.</p>
Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar
<p>Abstract</p> <p>BACKGROUND</p> <p>Tomato is one of the indispensable ingredients of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of the consumers is getting popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included the tomato powder (TP) and low methoxylated pectin (LMP) as a structuring agent.</p> <p>RESULTS</p> <p>The moisture content (MC) of the microwave-vacuum-dried samples varied in the range 13.6%-19.8% and water activity (<em>a</em><sub>w</sub>) values were ~0.6. The LMP and TP concentration affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP.</p> <p>CONCLUSION</p> <p>Both texture and FTIR spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. NMR relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones.</p>
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