Effect of far-infrared radiation assisted microwave-vacuum drying on drying characteristics and quality of red chilli.

Fresh red chilli (Capsicum frutescens L.) was dried using microwave-vacuum drying (MVD) and the far-infrared radiation assisted microwave-vacuum drying (FIR-MVD) method. The MVD was operated using the microwave power of 100, 200 and 300 W under absolute pressure of 21.

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying.

Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR).

Artificial neural network modeling for temperature and moisture content prediction in tomato slices undergoing microwave-vacuum drying.

Inputs for ANN (multihidden-layer feed-forward artificial neural network) models were drying time (t(i + 1)), initial temperature (T0), moisture content (MC0), microwave power, and vacuum pressure. The outputs were temperature (T(i + 1)) and moisture content (MC(i + 1)) at a given t(i + 1). After training the ANN models with experimental data using the Levenberg-Marquardt algorithm, a two-hidden-layer model (25-25) was determined to be the most appropriate model.