Výsledky vyhledávání - "microwave-assisted drying"

Akademický článek

Effect of microwave-assisted pre-drying and deep-fat-frying conditions on some quality attributes of orange fleshed sweetpotato chips

Autor: Adebukola Tolulope Omidiran, Olalekan Julius Odukoya, Oluwafunke Opeyemi Akinbule, Olajide Philip Sobukola

Publikováno v: Food Chemistry Advances, Vol 3, Iss , Pp 100534- (2023)

The effect of microwave-assisted drying (MAD) and deep-fat frying conditions on moisture and oil contents, hardness, chewiness, and colour (L*, a*, and b*) attributes of orange-flesh-sweet-potato (OFSP) chips were studied. A response surface methodol

Externí odkaz: https://doaj.org/article/21cf6e5bd774451abf55ff661b424e1e

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Akademický článek

Microwave-assisted drying of Ocimum sanctum leaves: Analysis of moisture content, drying kinetic model, and techno-economics

Autor: Heri Septya Kusuma, Destiya Nurul Izzah, Irmanda Wastu Lintu Linggajati

Publikováno v: Applied Food Research, Vol 3, Iss 2, Pp 100337- (2023)

This study aims to evaluate the drying kinetics of basil leaves using microwave-assisted drying (MAD) to determine moisture content, moisture ratio, drying rate, and economic analysis at various microwave power levels (136, 264, 440, and 616 W). This

Externí odkaz: https://doaj.org/article/9e49c9b017c049b2be2646a5d4e76f3f

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Akademický článek

Evaluation of drying kinetics, electric and emission study of Musa paradisiaca L. leaves using microwave-assisted drying method

Autor: Heri Septya Kusuma, Yusron Mahendra Diwiyanto, Debora Engelien Christa Jaya, Andrew Nosakhare Amenaghawon, Handoko Darmokoesoemo

Publikováno v: Applied Food Research, Vol 3, Iss 2, Pp 100322- (2023)

Indonesia is one of the most important countries in Asia for banana agriculture (Musa spp.). Some parts of the banana tree are widely utilized by humans, especially the leaves. Even the dried banana leaves also have many advantages, such as can be us

Externí odkaz: https://doaj.org/article/baaf1e2043dc48f89af06cc5b857be49

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Akademický článek

Drying process on kaffir lime leaves using microwave: Evaluation of the drying performance and energy analysis of different microwave powers and sizes of leaves

Autor: Heri Septya Kusuma, Rafli Alfayed Nasution, Dita Permatasari

Publikováno v: Applied Food Research, Vol 3, Iss 2, Pp 100317- (2023)

This study aims to determine the optimal microwave power and leaf size by evaluating the drying kinetics model, considering visual appearance, and determining energy consumption (EPW) and specific energy consumption (SEC). The sample will be dried in

Externí odkaz: https://doaj.org/article/ed771c986b0e46cfafb9303abbf38134

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Akademický článek

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Akademický článek

Evaluation of Mini Bibliometric Analysis, Moisture Ratio, Drying Kinetics, and Effective Moisture Diffusivity in the Drying Process of Clove Leaves using Microwave-Assisted Drying

Autor: Heri Septya Kusuma, Ganing Irbah Al Lantip, Xenna Mutiara, Munawar Iqbal

Publikováno v: Applied Food Research, Vol 3, Iss 1, Pp 100304- (2023)

Microwave-assisted drying (MAD) becomes a drying alternative for faster, high efficiency, and environmentally friendly. Clove plants are promising plantations because can be extracted into high-value essential oils. The purpose of this study was: (i)

Externí odkaz: https://doaj.org/article/465c60fe8aff4151978f865d31476862

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