ArticleMolecules (Basel, Switzerland)2019
Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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2 citing papers in PubMed, 31 citations in OpenAlex.
- Drying kinetics and characteristics of Acori tatarinowii rhizoma under hot air thin-layer drying at different temperatures.Scientific reports · 2025Article
- Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating.Foods (Basel, Switzerland) · 2020Article
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5 authors at 3 institutions in 2 countries.
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Abstract
To examine the processing characteristics and high quality of an improved microwave vacuum drying system, litchi fruits were dried using intermittent microwave volumetric heating while microwave vacuum drying at 2 W/g was carried out for comparison; the intermittent microwave heating profiles were set as (1) 5 min drying-on, 5 min drying-off; (2) 5 min drying-on, 10 min drying-off; and (3) 5 min drying-on, 15 min drying-off. Energy consumption during drying was determined, and physicochemical properties such as moisture content, vitamin C, total phenolics, color, and sensory evaluation of dried products were assessed. In microwave vacuum drying, intermittent microwave volumetric heating was found to be energy-efficient (about 32 KJ/g to 45 KJ/g) and saved at least 31% of energy consumption compared with microwave vacuum drying as well as decreasing product browning. In addition, microwave volumetric heating had no substantial effects on sugar and protein contents, while antioxidants were affected significantly (
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