ArticleJournal of food science and technology2021
Prototype continuous microwave foam-mat dryer: design and fabrication.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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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Who cites it
1 citing paper in PubMed.
- Preserving nutrient content in red cabbage juice powder via foam-mat hybrid microwave drying: Application in fortified functional pancakes.Food science & nutrition · 2024Article
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Authors and funding
2 authors.
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Abstract
A prototype microwave foam mat dryer with continuous operation was fabricated for tomato and guava. Results of preliminary studies on microwave foam mat drying of tomato and guava were used to design the prototype. The continuous foaming operation was achieved with the help of a submersible pump controlled by a time switch which ensured the delivery of pulp into foaming container and streamlined the delivery of foam on the drying surface (belt). The drying section presented a combination of hot air and microwaves, which resulted in accelerated heating and subsequently drying of the foam. Dried flakes were collected at the exit with the scrapper blade, which ensured appreciable recovery. The quality evaluation of guava pulp and tomato pulp dried at different microwave powers and inlet air temperatures revealed that the products dried at 1000 W microwave power and 50 °C exhibited excellent physicochemical properties in both the cases. Performance evaluation study depicted that the capacity of the dryer for guava drying was 4.84 l/h, the final moisture retention in the dried powder was 0.059 g H
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