2018-7-9For determining the effect of the process parameters on the extractive substances yield (depended parameter Y) the experiments were designed using the 33 full facto-rial experiment design The data of preliminary experiments were used to define the range of independent parameters (variables): microwave power (300 450 600W X 1) etha- 2013-12-24926 Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design overdosed stabilizer can result in foam collapse [4] The optimization of process parameters can be done by vari- ous techniques one of the effective and commonly used techniques for this purpose is Response Surface Method-

Colour Change Kinetics of the Inner and Outer Surface of

2018-12-4The effect of microwave output powers on colour change kinetics of the inner and outer surface of brussels sprouts was investigated during microwave drying process The colour changes of the materials were quantified by means of the CIELab scale parameters like L* a* and b* The total color change (∆E) chroma (C*) hue angle (h*) and browning

Modeling of adsorption of Cr 6+ on to activated carbon prepared from Sterculia foetida dried seed shells under different drying techniques namely sun oven and microwave drying (450W 600W 900W power) Optimization of process parameters such as pH adsorbent dosage (g/ml) temperature (C) contact time (min) were evaluated using Central Composite Rotatable Design (CCRD) of Response Surface

2006-8-1The process parameters for microwave-convective drying were optimized for the garlic cloves using Tukey's multi-comparison pair-wise test The results revealed that the microwave power of 40 W air temperature of 70 C and air velocity of 1 0 m/s gave a good quality dehydrated garlic cloves and involved low specific energy consumption in the

A combination of microwave and vacuum methods was applied for drying apple slices Predictive regression models were developed by using an orthogonal rotatable central composite design The influences of various variables and their interactions on response variables were analyzed using a response surface method and tridimensional response surfaces were plotted

Optimization of processing parameters for microwave drying of selenium-rich slag using incremental improved back-propagation neural network and response surface methodology LI Ying-wei() 1 2 PENG Jin-hui() 1 2 LIANG Gui-an() 2

Optimization of process parameters for microwave

Then the best values of process parameters were found using the RSM The best processing parameters values were determined to be 0 39 kg-kg'1 wb (wet basis) moisture content of pre-dehydrated radish slices 14 5 kPa vacuum absolute pressure and 80 s of microwave heating time during puffing (for the 650 W power output of the microwave generator)

2012-10-293 Finish Drying: Microwave energy is applied at the very last stage of the drying process as the material leaves the conventional oven In finish drying the microwave takes over just as the conventional system's efficiency plummets and its own efficiency is greatest Finish drying is the most popular of the hybrid styles

The drying properties and optimal parameters of foamed blue honeysuckles pulp under microwave drying conditions were studied The microwave power loading mass and thickness were selected as the influencing factors and objective factors were content of anthocyanin vitamin C moisture and values of color of the final blue honeysuckles powder The drying process may be divided into three

The drying parameters were optimized based on the quality of dried apple and energy consumed during the drying process The air temperature and microwave power had significant effect on total responses but the role of air velocity can be ignored

Sustainable freeze drying in the pharmaceutical and food industry In E Tsotsas and A S Mujumdar (Editors) Modern Drying Technology Volume 5: Process Intensification Wiley-VCH Verlag Co KGaA Weinheim Germany pp 131-161 G P Sharma and S Prasad Optimization of process parameters for microwave drying of garlic cloves J

Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃) and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gain (SG) The solu- tion to sample ratio of 5/1 (w/w) was used The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central

Dielectric Properties and Optimization of Parameters for Microwave Drying of Petroleum Coke Using Response Surface Methodology Author: Liu Chen-Hui Zhang Li-Bo Srinivasakannan C Peng Jin-Hui Liu Bing-Guo Xia Hong-Ying Source: Drying technology 2014

To enhance further treatment efficiency of the sludge a process microwave drying of sludge was optimized using response surface methodology (RSM) A quadratic polynomial mathematical model was developed through Box-Behnken experimental design to describe the relationship between tested variables and moisture content of sludge The experimental values were found to be in accordance

Drying characteristics of eggplant (Solanum

A laboratory scale microwave-convection dryer was used to dry the eggplant fruit applying microwave power in the range of 270–630 W air temperature in the range of 40–70C and air velocity in the range of 0 5–1 7 m/s Six mathematical models were used to predict the moisture ratio of eggplant fruit slices in thin layer drying

Chen-Hui Liu Li-Bo Zhang C Srinivasakannan Jin-Hui Peng Bing-Guo Liu Hong-Ying Xia Dielectric Properties and Optimization of Parameters for Microwave Drying of Petroleum Coke Using Response Surface Methodology Drying Technology 10 1080/07373937 2013 829489 32 3 (328-338) (2014)

Optimization of drying parameters The empirical model developed using Box-Behnken design to minimize the moisture content of the moringa seed within the lower and upper bounds of 25-50C (drying temperature) 30-100 mins (contact time) and 0 5-2 5 m/secs (fan speed) is given as equation 10

Pomegranate arils (Punica granatum L ) were dried in a microwave-vacuum drier up to a final moisture content of around 5–6 % (d b ) The effect of microwave power level (25–95 W) vacuum pressure (25–195 mm Hg) and sample mass (65–235 g) on drying efficiency and some quality attributes (color texture rehydration ratio and sensory score) of dried pomegranate arils were analyzed by

The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated Single factor test and response surface methodology were used for process parameter optimization with hot air temperature hot air velocity slice thickness and microwave power density as variables and RR and TSC of dried products as responses

Abstract Optimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology The drying was performed using a central composite rotatable design for two variables: microwave power level (100 200 and 300 W) and drying time (40 26 and 12 min ) for Luvhele (100 200 and 300 W) and (42 27 and 12 min) for Mabonde

The experiments of microwave-vacuum drying of Chinese gooseberry slices were conducted to improve the drying productivity and the quality of dried fruit and decrease the drying energy consumption Through the single factor experiments the influences of microwave power applied sample thickness and pressure in drying chamber on the microwave drying characteristics were studied

Optimization of operating process parameters for instant brown rice production with microwave-followed by convective hot air drying Author: Le Tuan Quoc Jittanit Weerachet Source: Journal of stored products research 2015 v 61 pp 1-8 ISSN: 0022-474X Subject:

2017-7-21additional recirculation system of exhaust air and microwave heating and optimization of drying parameters to achieve better drying efficiency but in all these studies the drying process is considered as a single drying stage However the moisture removal rate of fabric the surface