Microwave food processing—A review
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Cites background from "Microwave food processing—A review"
...Besides of dielectric properties, there are other parameters that influence the absorption and transfer of microwaves to achieve uniform heating as: chemical composition, thermal diffusivity, thermal conductivity, specific heat, particle size and density [59,65]....
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...5, they are ideal materials to heat by MHP, for example water [21,59]....
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References
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"Microwave food processing—A review" refers background or methods in this paper
...Freeze drying combined with microwaves offers advantages like reduced processing time and better product quality [Zhang et al., 2006]....
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...Freeze drying is considered as a gentle dehydration technique applied for heat sensitive foods, pharmaceutical and biological materials [Zhang et al., 2006]....
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...However, more studies on process modeling and optimization need to be conducted to accurately predict the drying rate, energy efficiency and product quality [Zhang et al., 2006]....
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...Also, optimal combination of microwave combined with other drying methods need to be determined in order to find suitable microwave power, type of drying and order of combination of microwave and conventional treatment [Zhang et al., 2006]....
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...However, freeze drying is an expensive and lengthy dehydration process, which lead to small throughput and high capital and energy costs [Duan et al., 2010a; Zhang et al., 2006]....
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643 citations
"Microwave food processing—A review" refers background in this paper
...Vitamins are generally sensitive to the thermal damage and oxidation, whereas microwave vacuum drying eliminates both and hence high quantities of vitamins were retained [Lin et al., 1998]....
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...A study on microwave vacuum drying of carrot slices showed that the microwave vacuum dried products had higher α-carotene content and vitamin C content, softer texture, had higher rehydration potential and lesser color deterioration than that of air drying [Lin et al., 1998]....
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573 citations
"Microwave food processing—A review" refers background in this paper
...But, hot air drying combined with microwave finish drying reduced the drying time by 64% as compared to convective air drying [Maskan, 2000]....
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559 citations
"Microwave food processing—A review" refers background in this paper
...Also, kiwifruits dried by combined hot air- microwave displayed higher rehydration capacity than those of kiwifruits dried by sole microwave or hot air drying [Maskan, 2001]....
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