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Artículos de revistas sobre el tema "Conventional oven"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 1 de febrero de 2022

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1

M Guardeño, L., E. Llorca, I. Pérez-Munuera, A. Quiles y I. Hernando. "Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven". Czech Journal of Food Sciences 27, Special Issue 1 (24 de junio de 2009): S290—S292. http://dx.doi.org/10.17221/943-cjfs.

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Proteins, lipids and structural changes in white sauces after being stored at –18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractions were quantified by N-Kjeldahl. The acidity grade and oxidation spectrophotometric parameters (k<sub>232</sub> and k <sub>270</sub>) were used to analyse the lipid fraction. In addition, confocal scanning laser microscopy (CSLM) was used to study the structure of the sauce. The results showed that the total crude protein fraction increased in the thawed samples if compared to the freshly-prepared samples, mainly when microwave oven was used. However, the soluble protein fraction did not vary significantly (<I>P</I> < 0.05) among the different samples. Regarding the lipid changes, the acidity index did not show significant differences among the samples. K<sub>232</sub> values of the microwave-thawed samples differed significantly from the freshly-prepared and the conventional-thawed samples. Furthermore, k<sub>270</sub> values were significantly different between the samples thawed using the conventional oven and the freshly-prepared ones. CSLM images showed degradation of the starch granules and an increase of size in the fat globules due to thawing.

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2

Matunaga, Noboru, Kazuyosi Azeyanagi y Hitoshi Yoshida. "Superlastic alloy diaphragm forming by conventional heat oven." Journal of Advanced Science 3, n.º 2 (1991): 73–80. http://dx.doi.org/10.2978/jsas.3.73.

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3

Nomura, Shinfuku, Hiromichi Toyota, Shinobu Mukasa, Hiroshi Yamashita, Tsunehiro Maehara y Ayato Kawashima. "Production of hydrogen in a conventional microwave oven". Journal of Applied Physics 106, n.º 7 (octubre de 2009): 073306. http://dx.doi.org/10.1063/1.3236575.

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4

Ersan, Ali y Nurcan Tugrul. "The drying kinetics and characteristics of Shrimp dried by conventional methods". Chemical Industry and Chemical Engineering Quarterly, n.º 00 (2020): 50. http://dx.doi.org/10.2298/ciceq201114050e.

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The main purpose of this study was to research the influence of different drying methods on the physical and quality properties of dried shrimps. Shrimps were dried with conventional methods at 60, 70 and 80?C between 330 to 210 minutes and 190 to 110 minutes, in an oven and vacuum oven respectively. Drying time is shortened with the use of vacuum pump. The drying kinetics of the shrimp were studied, and effective moisture diffusion and activation energy were calculated for both methods. The Alibas model and the Midilli & Kucuk model provided the best experimental data with a high coefficient of determination (R2) for oven and the vacuum-oven techniques, respectively. The final dried products were characterized by investigating the colour characteristics, heavy metal content and by carrying out protein analyses. Rehydration ratio was also determined for the dehydrated shrimps. Drying conditions affected the colour features so that shrimps dried in ovens and vacuum ovens showed an increase in brightness and yellowness values and decrease in redness values. The concentration of As, Pb, Cd, Hg, Cu, Zn and Fe in the dried shrimp were within acceptable limits. The protein content of dried shrimp (~85%) is higher than undried shrimp (~20%).

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5

Abd El-Moneim Mahmoud, E., J. Dostálová, J. Pokorný, D. Lukešová y M. Doležal. "Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation". Czech Journal of Food Sciences 27, Special Issue 1 (24 de junio de 2009): S173—S177. http://dx.doi.org/10.17221/963-cjfs.

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The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W) and conventional heating (200°C). Oils were heated in a microwave oven and in a conventional oven for 0, 3, 6, 9, 12, 15, 20, 25, and 30 minutes. The evaluated parameters were peroxide value, content of conjugated dienes, conjugated trienes (determined by absorbance at 233 nm and 274 nm, respectively), and fatty acid composition by GC. During microwave and conventional heating peroxide values and contents of dienoic compounds differed significantly between control and the heated samples. The microwave treatment did not produce significantly greater amount of oxidation products than traditional heating.

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6

Diniz, Verônica C. S., Débora A. Vieira, Ruth Herta Goldsmith Aliaga Kiminami, Daniel Cornejo y Ana Cristina Figueiredo de Melo Costa. "Microstructural and Magnetic Analysis Ni-Zn Ferrite Sinterized in the Conventional and Microwave Oven". Materials Science Forum 727-728 (agosto de 2012): 971–76. http://dx.doi.org/10.4028/www.scientific.net/msf.727-728.971.

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This paper assesses the sintering in a conventional oven and microwave oven of Ni-Zn ferrite. The samples were previously synthesized by combustion reaction in the microwave, and then sintered in a conventional oven and microwave oven 1200°C/2h with a heating rate of 5°C/min. The samples were characterized by: XRD, SEM and magnetic measurements by AGM. The results indicate the formation of inverse spinel crystalline phase of Ni-Zn ferrite, with inter-and intergranular porosity and average grain size of 0.15 µm and 0.30 µm, respectively for the samples sintered in a conventional oven and microwave oven. The sample sintered in conventional furnace showed a pattern characteristic of superparamagnetic materials with saturation magnetization of 7.6 emu.g-1, while in the microwave sintered sample showed a typical behavior of soft magnetic materials with saturation magnetization of 70 emu.g-1.

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7

RAO, MARY, ANDREI KLAPPHOLZ y SANDEEP TAMBER. "Effectiveness of Preparation Practices on the Inactivation of Salmonella enterica Serovar Enteritidis in Frozen Breaded Chicken Strips". Journal of Food Protection 83, n.º 8 (27 de marzo de 2020): 1289–95. http://dx.doi.org/10.4315/jfp-19-601.

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ABSTRACT Over the past 15 years, multiple foodborne outbreaks have occurred in Canada due to the presence of Salmonella enterica in frozen breaded chicken products. These chicken products were raw and required cooking in conventional household ovens to inactivate any pathogens that they may have been harboring. During the course of food safety investigations associated with these outbreaks, many consumers reported using alternative household appliances such as air fryers to cook these products. The effectiveness of these appliances for the inactivation of pathogens in food is not known. Here, we compare the ability of a toaster oven, air fryer, deep fryer, and conventional oven to inactivate a cocktail of Salmonella Enteritidis in frozen breaded chicken strips. Deep frying was the most effective cooking method, demonstrating a median 7-log reduction; the conventional oven was next with a median 6-log reduction. Both the air fryer and toaster oven performed poorly, with respective median 4- and 3-log reductions. Overall, the results of this study suggest the revision of cooking instructions is required for the safe household use of toaster ovens and air fryers. HIGHLIGHTS

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8

Sánchez-Pardo, M. E., A. Ortiz-Moreno, F. J. García-Zaragoza, H. Necoechea-Mondragón y J. J. Chanona-Pérez. "Comparison of pound cake baked in a two cycle microwave-toaster oven and in conventional oven". LWT - Food Science and Technology 46, n.º 1 (abril de 2012): 356–62. http://dx.doi.org/10.1016/j.lwt.2011.08.013.

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9

Augusto Brondani, Mario, Firoozeh Samim y Hong Feng. "A conventional microwave oven for denture cleaning: a critical review". Gerodontology 29, n.º 2 (17 de noviembre de 2010): e6-e15. http://dx.doi.org/10.1111/j.1741-2358.2010.00442.x.

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10

Muñoz-Neira, Milton Javier, Manuel Fernando Roa-Ardila y Carlos Rodrigo Correa-Celi. "Comparative analysis of drying coffee beans using microwave and conventional oven". Revista Facultad de Ingeniería Universidad de Antioquia, n.º 95 (10 de diciembre de 2019): 100–108. http://dx.doi.org/10.17533/udea.redin.20191151.

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This article reports a comparative study of experimental results obtained during the drying of Castilla-variety coffee beans from Santander, Colombia. They were performed by two means: thermal and electromagnetic radiation. Twenty experiments were carried out, ten tests in a microwave cavity at 2,450 MHz-1,080W, and ten tests using a conventional electric oven with temperature controlled at 50±2oC. Experiments were made using samples of coffee beans with parchment, without parchment, and of the only-parchment. For each sample, dimensionless moisture ratio and diffusion coefficients were determined, according to the second law of Fick. We found that the diffusion coefficient of the samples dried in a microwave cavity was twenty-two times higher than the diffusion coefficient of samples dried with thermal radiation. Likewise, it was observed that samples in conventional oven showed a uniform temperature, in contrast with those heated by microwave radiation. Such results are useful for designing hybrid systems for drying coffee beans.

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11

Sihombing, Monang, Dhanang Puspita y Mayer Tinting Sirenden. "Fragrance Formation in the of Cocoa Roasted Process (Theobroma cacao) with Roaster Temperature Variation using a Vacuum Drying Oven". Jurnal Kimia Sains dan Aplikasi 21, n.º 3 (3 de agosto de 2018): 155–60. http://dx.doi.org/10.14710/jksa.21.3.155-160.

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Chocolate is cacao nib processed product which is favorite commodity in the world, nevertheless, many of consumer have not known about the process. Notable stage in cacao processing is roaster process. Cacao roasting process currently uses conventional methods, which have weaknesses like energy wastage and bioactive compounds damage. Vacuum drying oven is new roasting method which uses low pressure and temperature. Through this research, the difference of aroma development between roasting process on conventional and vacuum drying oven method was investigated. Roasted cacao was extracted by water distillation, then distillate was separated by diethyl ether partition. The extract was characterized with GC-MS. The Characterization result shown that temperature 70°C contained 11 volatile compounds and temperature 80°C, 90°C and 140°C contained 7 volatile compounds. The higher roasting temperature, the more diverse of volatile compound. The best result in cacao roasting was on vacuum drying oven at 90°C, which has similar aroma with 140°C as control sample.

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12

Rathi, Akhil, Neelam Pande, Usha Radke, Saee Deshpande y Anuj Chandak. "Comparative evaluation of diametral tensile strength of phosphate-bonded investment (ringless) material by using air-drying method, conventional hot air oven, microwave oven, and combination of microwave and conventional oven: An in vitro study". Journal of Indian Prosthodontic Society 19, n.º 3 (2019): 248. http://dx.doi.org/10.4103/jips.jips_45_19.

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13

Auvray, Xavier y Anthony Thuault. "Effect of Microwave Drying, Calcination and Aging of Pt/Al2O3 on Platinum Dispersion". Catalysts 8, n.º 9 (26 de agosto de 2018): 348. http://dx.doi.org/10.3390/catal8090348.

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The effect of heating method employed for drying and calcination during the synthesis of 1 wt% Pt/Al2O3 catalyst was investigated. Conventional heating (CH) in resistive oven and microwave heating (MW) in single mode were applied, and the Pt dispersion and Brunauer-Emmett-Teller (BET) surface area were measured to characterize the samples. It was evidenced that the fast and homogeneous heating offered by the microwave heating led to higher Pt dispersion. However, this benefit was only achieved when the subsequent calcination was performed in a conventional oven. The aging in microwave oven of conventionally prepared—as well as MW-prepared—catalysts demonstrated the great ability of microwave irradiation to accelerate platinum sintering. After 1 h at 800 °C under microwave, catalysts showed a dispersion of 5%. Therefore, microwave treatment should be considered for accelerated catalyst aging but should be avoided as a calcination technique for the synthesis of highly dispersed Pt/Al2O3.

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14

Lanchas, Mónica, Sandra Arcediano, Garikoitz Beobide, Oscar Castillo, Antonio Luque y Sonia Pérez-Yáñez. "Towards multicomponent MOFs via solvent-free synthesis under conventional oven and microwave assisted heating". Inorganic Chemistry Frontiers 2, n.º 5 (2015): 425–33. http://dx.doi.org/10.1039/c4qi00208c.

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15

Gedye, R. N. y J. B. Wei. "Article". Canadian Journal of Chemistry 76, n.º 5 (1 de mayo de 1998): 525–32. http://dx.doi.org/10.1139/v98-075.

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Several different reactions have been studied to determine whether they occur more rapidly than conventionally heated reactions at atmospheric pressure. Small rate enhancements have been observed for some reactions carried out under microwave reflux in a modified domestic microwave oven. The Knoevenagel reaction of acetophenone with ethyl cyanoacetate was shown to have a rate enhancement of 2.5 times. However this reaction showed no rate increase over conventional heating, at the same temperature, in a variable-frequency microwave oven. It is therefore probable that the small rate enhancements observed in these experiments, using microwave heating, were due to hot spots or superheating of the solvent rather than to nonthermal effects.Key words: microwave, nonthermal effects, superheating, hot spots.

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16

Marcon, B., G. Goli, M. Matsuo-Ueda, L. Denaud, K. Umemura, J. Gril y S. Kawai. "Kinetic analysis of poplar wood properties by thermal modification in conventional oven". iForest - Biogeosciences and Forestry 11, n.º 1 (28 de febrero de 2018): 131–39. http://dx.doi.org/10.3832/ifor2422-010.

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17

Anaya, I., A. Aguirrezabal, M. Ventura, L. Comellas y M. Agut. "Survivability of Salmonella cells in popcorn after microwave oven and conventional cooking". Microbiological Research 163, n.º 1 (enero de 2008): 73–79. http://dx.doi.org/10.1016/j.micres.2006.03.010.

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18

Trada, Mohan, Harry Ku y Jayant Vedhar. "Flexural Strength of Phenol Formaldehyde Composites Post-Cured in Microwaves: Preliminary Results". Advanced Materials Research 79-82 (agosto de 2009): 1399–402. http://dx.doi.org/10.4028/www.scientific.net/amr.79-82.1399.

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A commercial phenol formaldehyde based resole thermosetting resin supplied by Borden Chemical Australia Pty. was filled with ceramic-based fillers (Envirospheres or SLG) to increase its flexural strength. By performing flexural tests at a range of filler addition levels, the optimal addition level of SLG was able to be determined in terms of workability, cost and performance. The composites obtained were post-cured in conventional oven and in microwaves respectively. It was found that the maximum flexural strength of the microwave cured composites were only 5% lower than those cured in conventional oven when the percentage by weight of SLG was 24%. However, the time required for post-curing was also reduced from 10 hours (in conventional oven) to 40 minutes (in microwaves).

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19

Ozkahraman, Betul Canan, Gulum Sumnu y Serpil Sahin. "Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven". Journal of Food Science and Technology 53, n.º 3 (12 de noviembre de 2015): 1567–75. http://dx.doi.org/10.1007/s13197-015-2101-z.

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20

GILL, C. O., J. DEVOS, M. BADONI y X. YANG. "Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions". Journal of Food Protection 79, n.º 2 (1 de febrero de 2016): 205–12. http://dx.doi.org/10.4315/0362-028x.jfp-15-116.

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ABSTRACT Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71 or 58°C in the conventional oven set at 140 and 180°C, respectively.

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21

Ulus, Hande y Jonathan Allen. "Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips". Current Developments in Nutrition 4, Supplement_2 (29 de mayo de 2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.

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Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile molecule that can be used as a marker for nutrient degradation when sweet potato is heat-processed. Most commercial sweet potato chips are fried in oil, which helps to lower the glycemic index, but may also lower the nutrient density in the higher calorie product. Our goal is to test newer methods for making baked sweet potato chips with commercially available air-fryers and compare the products to chips baked with conventional and convection ovens. Methods Sweet potato chips were prepared from fresh commercially purchased Covington sweet potatoes cut into 3 mm slices with a semi-automatic food slicer. The slices were lightly sprayed with a vegetable oil aerosol and cooked in air fryers for 15 min at 400°F (204°C), in convection ovens for 15 minutes at 415°F (213°C), and in conventional oven at 400°F for 20 minutes. Crispness was determined by a 3-point bending test. Results The fresh sweet potato contained 22% DM and the chips averaged 70% DM after cooking in air fryers, 60% DM after cooking in convection ovens, and 64% DM after cooking in conventional oven. Beta-carotene content was 24.2 ± 4.5 mg/100 g DM in the fresh sweet potato, and decreased to an average 7.6 ± 1.9 mg/100 g DM in the air-fried chips, 14.1 ± 4.1 mg/100 g DM in the chips cooked in the convection ovens, and 6 ± 1.7 mg/100 g DM in the conventional oven. The rheological test found the chips with greater beta-carotene retention from the convection oven to be less crisp and have less charring than chips made in the air fryer or in the conventional oven. Conclusions Air frying technology shows promise for making low-fat sweet potato chips but nutrient degradation may still be an issue that needs further research. Funding Sources NC Agricultural Foundation.

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22

He, Feng, Yi Ming Li, Hai Bo Wu y Huan Li. "A Performance Study of Coke Oven Gas Vehicle". Advanced Materials Research 724-725 (agosto de 2013): 1201–5. http://dx.doi.org/10.4028/www.scientific.net/amr.724-725.1201.

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The coke oven gas vehicle is a type of clean energy vehicle. The composition and the physicochemical properties of COG are analyzed. Acceleration, emission, fuel economy and safety performances are studied. Compared with conventional vehicles and other alternative fuel vehicles, COG vehicle meets the requirements of acceleration performance and are better on emission, safety and fuel economy performances.

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23

Chaves, André Silva, Thalita Gonçalves Berti, Olívia de Andrade Raponi, Maria Virginia Gelfuso y Daniel Thomazini. "Strontium Titanate Ceramics Obtained by Conventional and Microwave Methods". Materials Science Forum 775-776 (enero de 2014): 445–49. http://dx.doi.org/10.4028/www.scientific.net/msf.775-776.445.

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Thermoelectric materials are able to generate an electric potential when subjected to a temperature gradient. The efficiency of this conversion is based on the value of the figure of merit (ZT) of the material. One way to increase the value of ZT is producing nanostructured ceramics, because it should interfere in the thermal conductivity of the material. SrTiO3is also a thermoelectric oxide material, due it n-type semiconductor nature. In this study, ceramic powders were obtained by solid-state reaction, mixing stoichiometric amounts of titanium oxide (TiO2) and strontium carbonate (SrCO3) in a polypropylene jar with zirconium balls for three hours. This mixture was calcined at 1000°C for 2 hours. These samples were pressed into pellets with 12mm in diameter and were sintered under different conditions: by a conventional method in an resistive oven at 1400o C for 3 hours and in a microwave oven at temperatures of 1220°C 1350°C 1375°C 1400°C and 1450°C for thirty minutes. The powders were subjected to structural and ceramics were subjected to microstructural characterizations.

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24

Purwanto, Nurjan Didik, Puji Wiyono y Andika Wahyu Pratama. "Kontrol Suhu Otomatis Oven Vulkanisasi Konvensional di Laboratorium Unit Produksi Serabut Kelapa Berkaret". Jurnal Ilmiah Teknik Pertanian - TekTan 12, n.º 3 (21 de enero de 2021): 158–68. http://dx.doi.org/10.25181/tektan.v12i3.1935.

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The vulcanization process is a chemical reaction between rubber and sulfur to form cross-links and produce a three-dimensional structure. Temperature control in the vulcanization process is important to support the quality of the goods produced. In the coconut coir rubber production unit laboratory, the vulcanization oven is still conventional and manual for temperature control, therefore an operator is required to be on standby when the vulcanization oven is operated. The negligence of the operator will be fatal both in terms of the quality of the rubberised coir produced and the risk of fire. One of the causes of frequent fires in vulcanization ovens is the difficulty in setting the temperature in the oven process. To anticipate the occurrence of fires in the vulcanization oven, it is necessary to modify and add a temperature control to the oven. Based on the above problems, modifications need to be made which include the addition of a temperature control system and fire protection that combines temperature control, electric motor, fan, and indicator sirens in rubberized coconut fiber ovens so that the quality of the products produced remains good and avoids fire hazards. With this system, it is hoped that it can provide a sense of security and comfort for operators and contribute to the world of education, especially for students of the Agricultural Mechanization Study Program and other study programs at Lampung State Polytechnic. Automatic Temperature Control of Conventional Vulcanization Ovens in the Rubber Coir Production Unit Laboratory

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25

Schumann, Erik, René Hübner, Jörg Grenzer, Sibylle Gemming y Matthias Krause. "Percolated Si:SiO2 Nanocomposites: Oven- vs. Millisecond Laser-Induced Crystallization of SiOx Thin Films". Nanomaterials 8, n.º 7 (13 de julio de 2018): 525. http://dx.doi.org/10.3390/nano8070525.

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Three-dimensional nanocomposite networks consisting of percolated Si nanowires in a SiO2 matrix, Si:SiO2, were studied. The structures were obtained by reactive ion beam sputter deposition of SiOx (x ≈ 0.6) thin films at 450 ∘C and subsequent crystallization using conventional oven, as well as millisecond line focus laser treatment. Rutherford backscattering spectrometry, Raman spectroscopy, X-ray diffraction, cross-sectional and energy-filtered transmission electron microscopy were applied for sample characterization. While oven treatment resulted in a mean Si wire diameter of 10 nm and a crystallinity of 72% within the Si volume, almost single-domain Si structures of 30 nm in diameter and almost free of amorphous Si were obtained by millisecond laser application. The structural differences are attributed to the different crystallization processes: conventional oven tempering proceeds via solid state and millisecond laser application via liquid phase crystallization of Si. The five orders of magnitude larger diffusion constant in the liquid phase is responsible for the three-times larger Si nanostructure diameter. In conclusion, laser treatment offers not only significantly shorter process times, but moreover, a superior structural order of nano-Si compared to conventional heating.

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26

Olmedo-Suarez, M. A. y M. P. Canizares-Macías. "Method for the Production of Natural Vanilla Extracts using a Conventional Microwave Oven". Current Microwave Chemistry 2, n.º 1 (12 de febrero de 2015): 24–31. http://dx.doi.org/10.2174/221333560201150212103234.

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27

van Niekerk, Anelia, Jaco Zah, Jaco C. Breytenbach y Henning M. Krieg. "Direct crystallisation of a hydroxy sodalite membrane without seeding using a conventional oven". Journal of Membrane Science 300, n.º 1-2 (agosto de 2007): 156–64. http://dx.doi.org/10.1016/j.memsci.2007.05.021.

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28

Hassanpouraghdam, Mohammad Bagher y Abbas Hassani. "Oven and Conventional Drying Methods Affect Volatile Oil Content and Composition ofMentha pulegiumL." Journal of Essential Oil Bearing Plants 17, n.º 2 (4 de marzo de 2014): 346–52. http://dx.doi.org/10.1080/0972060x.2014.895152.

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29

Garrison, Carolyn L. y M. Virginia Peart. "Effects of Radiant Heat Transfer: Cake Baking in a Conventional Electric Residential Oven". Home Economics Research Journal 14, n.º 3 (marzo de 1986): 336–41. http://dx.doi.org/10.1177/1077727x8601400307.

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RAY, EARL E., B. W. BERRY y J. D. THOMAS. "Influence of Hot-Boning, Cooking and Method of Reheating on Product Attributes of Lamb Roast1". Journal of Food Protection 48, n.º 5 (1 de mayo de 1985): 412–15. http://dx.doi.org/10.4315/0362-028x-48.5.412.

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Ten lamb carcasses were used to evaluate the effects of hot-boning (HB), cooking, freezing and method of reheating upon cooking and palatability attributes of lamb roast. After slaughtering, the leg and loin were removed (30 min post-exsanguination) from the right side and cooked immediately (HB), while the left side was fabricated 5 d later (cold boned, CB) and cooked until the internal temperature reached 68°C. The roasts were frozen and stored for about 45 d. Roasts were thawed (2°C), and pre-cooked roasts were divided into similar portions and assigned to three reheating methods: (a) conventional electric oven (b) microwave oven and (c) a combination method where the first half of the cooking time was by conventional roasting and the second half by microwave oven. Results indicate HB roasts had higher (P<.05) cooking losses, thaw losses and reheating losses (3%) than CB roasts. HB leg roasts required less (P<.05) time to cook than CB, but no difference (P>.05) was found for the loin roasts. Conventional oven reheating resulted in higher thaw and reheating losses, and a longer reheating time than microwave reheating or the combination method. The shear values for HB muscles of the leg were lower, in most instances, than those for CB muscles of the leg. Panel tenderness scores indicated that pre-cooked, conventional reheated HB, semimembranosus (SM) and CB, SM, were more tender than the SM reheated with a microwave oven. All the precooked, reheated products were of acceptable palatability.

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31

Lanchas, Mónica, Sandra Arcediano, Andrés T. Aguayo, Garikoitz Beobide, Oscar Castillo, Javier Cepeda, Daniel Vallejo-Sánchez y Antonio Luque. "Two appealing alternatives for MOFs synthesis: solvent-free oven heating vs. microwave heating". RSC Adv. 4, n.º 104 (2014): 60409–12. http://dx.doi.org/10.1039/c4ra09743b.

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Four types of benchmark MOFs are prepared by using solvent-free reactions under oven heating or minute-scale fast microwave heating, obtaining competitive yields and high adsorption performance when compared to conventional synthesis methods.

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32

Prasad, Soni, Edward A. Monaco, Hyeongil Kim, Elaine L. Davis y Jane D. Brewer. "Comparison of porcelain surface and flexural strength obtained by microwave and conventional oven glazing". Journal of Prosthetic Dentistry 101, n.º 1 (enero de 2009): 20–28. http://dx.doi.org/10.1016/s0022-3913(08)60284-x.

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33

Sánchez-Pardo, María Elena, Alicia Ortiz-Moreno, Rosalva Mora-Escobedo, José Jorge Chanona-Pérez y Hugo Necoechea-Mondragón. "Comparison of crumb microstructure from pound cakes baked in a microwave or conventional oven". LWT - Food Science and Technology 41, n.º 4 (mayo de 2008): 620–27. http://dx.doi.org/10.1016/j.lwt.2007.05.003.

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34

Howat, Paula M., Jannith N. Gros, Kenneth W. McMillin, Arnold M. Saxton y Fred Hoskins. "A Comparison of Beef Blade Roasts Cooked by Microwave, Microwave-convection and Conventional Oven". Journal of Microwave Power and Electromagnetic Energy 22, n.º 2 (enero de 1987): 95–98. http://dx.doi.org/10.1080/08327823.1987.11688011.

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35

WRIGHT-RUDOLPH, L., H. W. WALKER y F. C. PARRISH. "Survival of Clostridium perfringens and Aerobic Bacteria in Ground Beef Patties during Microwave and Conventional Cookery1". Journal of Food Protection 49, n.º 3 (1 de marzo de 1986): 203–6. http://dx.doi.org/10.4315/0362-028x-49.3.203.

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Conventional oven cookery was more effective than microwave oven cookery for reducing numbers of aerobic microorganisms and Clostridium perfringens in ground beef patties when the meat was heated to approximately the same internal temperatures of 65–71°C for rare or 77–93°C for well done. Reductions in numbers of C. perfringens during microwave cookery of patties inoculated with 105 vegetative cells/g ranged from 0.75 to 1.48/g (log values); for conventional cookery, these reduction values ranged from 3.51 to 8.06/g (log values). Recovery of heat-stressed cells of C. perfringens was equally efficient in Trypton-Sulfite-Cycloserine agar and Sulfite-Polymyxin-Sulfadiazine agar.

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36

FARAG, R. S., F. M. HEWEDI, S. H. ABU-RAIIA y G. S. EL-BAROTY. "Comparative Study on the Deterioration of Oils by Microwave and Conventional Heating". Journal of Food Protection 55, n.º 9 (1 de septiembre de 1992): 722–27. http://dx.doi.org/10.4315/0362-028x-55.9.722.

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Refined cottonseed oil and hydrogenated palm oil were heated by two methods, conventionally by gas-cooker (deep fat frying) and by microwave energy. Quality assurance methods such as refractive index, color, diene content, acid value, peroxide value, thiobarbituric acid value, iodine value, petroleum ether insoluble oxidized fatty acid content, and degree of polymerization were determined. Exposing the oil samples to various heating times and microwave oven power levels caused some hydrolysis to free fatty acids and accelerated the formation of hydroperoxides and secondary oxidation products. The value from each test increased with both the power settings of the microwave oven and the time of heating. In general, the development of rancidity for refined cottonseed oil heated by microwaves was twice as fast as that produced by conventional heating. Also, the chemical values indicating deterioration for refined cottonseed oil were much higher for refined cottonseed oil than for hydrogenated palm oil in all cases. Gas-liquid chromatographic analysis of fatty acids obtained from the heated oils indicates the occurrence of oxidative degradation and production of short-chain acids.

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37

Shashank, Lingappa M., M. S. Srinath y Hassan Jayaraj Amarendra. "Microstructural Investigation and Characterization of Bulk Brass Melted by Conventional and Microwave Processing Methods". Materials Science Forum 890 (marzo de 2017): 356–61. http://dx.doi.org/10.4028/www.scientific.net/msf.890.356.

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Microwave processing of bulk metallic materials is an emerging area. In the present work, brass in bulk form is melted in a modified domestic microwave oven operating at 2.45 GHz frequency. As-received and the as-cast brass are subjected to metallurgical and mechanical characterization. Specimens’ surface morphology is studied under Scanning Electron Microscope (SEM). X-Ray Diffraction (XRD) pattern shows the presence of copper oxides phase in both cast brass. Average tensile strength of brass melted using microwave oven is found higher when compared with brass melted in muffle furnace. Hardness of the as-cast brass is found to be higher than the as-received brass. However, brass cast by microwave irradiation exhibits around 2 % higher hardness than the brass cast by conventional heating. Microwave melting of brass consumed nearly six times less time compared to conventional melting.

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38

Ardon, Michael, Graeme Hogarth y Daniel T. W. Oscroft. "Organometallic chemistry in a conventional microwave oven: the facile synthesis of group 6 carbonyl complexes". Journal of Organometallic Chemistry 689, n.º 15 (agosto de 2004): 2429–35. http://dx.doi.org/10.1016/j.jorganchem.2004.04.030.

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39

Derde, Liesbeth J., Sara V. Gomand, Christophe M. Courtin y Jan A. Delcour. "Moisture Distribution during Conventional or Electrical Resistance Oven Baking of Bread Dough and Subsequent Storage". Journal of Agricultural and Food Chemistry 62, n.º 27 (26 de junio de 2014): 6445–53. http://dx.doi.org/10.1021/jf501856s.

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40

Pitás, Viktória, Viola Somogyi, Árpád Kárpáti, Péter Thury y Tamás Fráter. "Reduction of chemical oxygen demand in a conventional activated sludge system treating coke oven wastewater". Journal of Cleaner Production 273 (noviembre de 2020): 122482. http://dx.doi.org/10.1016/j.jclepro.2020.122482.

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41

Iranpoor, Nasser y Behzad Zeynizadeh. "Microwave-promoted Trifluoroacetylation of Amines with TiO(CF3CO2)2". Journal of Chemical Research 23, n.º 2 (febrero de 1999): 124–25. http://dx.doi.org/10.1177/174751989902300229.

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42

Silva, Gabriela Viana da, Bruna Aparecida Souza Machado, Walkia Polliana de Oliveira, Camilla Fernanda Godinho da Silva, Cedenir Pereira de Quadros, Janice Izabel Druzian, Ederlan de Souza Ferreira y Marcelo Andrés Umsza-Guez. "Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”". Molecules 25, n.º 16 (14 de agosto de 2020): 3701. http://dx.doi.org/10.3390/molecules25163701.

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The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

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43

Loganathan, Radhika, Azmil Haizam Ahmad Tarmizi, Shireene Ratna Vethakkan y Kim-Tiu Teng. "Retention of Carotenes and Vitamin E, and Physico-chemical Changes Occurring upon Heating Red Palm Olein Using Deep-fat Fryer, Microwave Oven and Conventional Oven". Journal of Oleo Science 69, n.º 3 (2020): 167–83. http://dx.doi.org/10.5650/jos.ess19209.

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44

Hoang, V. H., P. Apoštolová, J. Dostálová, F. Pudil y J. Pokorný. "Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts". Czech Journal of Food Sciences 26, No. 6 (11 de enero de 2009): 447–57. http://dx.doi.org/10.17221/29/2008-cjfs.

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Peanut skins were isolated from deshelled and dried conventional and high-oleic peanuts. In order to obtain simpler mixtures of phenolics with other components of the respective extract, the samples were extracted with solvents of increasing polarity (hexane, ethyl acetate, and methanol). The amounts of extracts were as follows: methanol > hexane > ethyl acetate, and the contents of phenolic constituents in the extracts: ethyl acetate > methanol > hexane. Ethyl acetate extracts from the skins of both conventional and high-oleic peanuts were about the same. The amount of peanut skin ethyl acetate extract was higher than that of tea leaves, but lower than those of <i>Labiatae</i> plants which were also analysed. Antioxidant activities under the conditions of the Schaal Oven Test in lard and in rapeseed oil were only moderate, lower than in the case of synthetic antioxidants (butylated hydroxytoluene, butylated hydroxyanisole, ascorbyl palmitate). The reducing power, free DPP• radical scavenging, inactivation of hydroxylic, and superoxide free radicals were medium, comparable to those of synthetic antioxidants; these activities also resembled to those in the extracts of conventional and high-oleic peanut skins.

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45

Chen, Sihai, Evan Wernicki, Sara Wright, Christine LaBarbera y Ning-Cheng Lee. "“Drop-in” Conventional Reflow Oven Sinter-Able Pressure-Less Silver Paste for Die-Attach Assembly Mass Production". International Symposium on Microelectronics 2019, n.º 1 (1 de octubre de 2019): 000535–44. http://dx.doi.org/10.4071/2380-4505-2019.1.000535.

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Abstract During the experiment, pressure-less silver sintering pastes that can sinter using a conventional reflow oven for die-attach applications were developed. This development makes it possible to produce die-attach assemblies in a continuous and high throughput fashion for mass production. Different reflow profiles such as “ramp-up and peak” and “ramp-up and plateau” types were tested and high shear strength joints with no voids were obtained. For each sample, the sintering time was around twelve minutes or less, which is about one order of the magnitude that is presently used for box oven sintering time. Two sintering pastes, A and B, were developed. Paste A has been used to study the relationship between processing conditions (reflow oven sintering temperature and atmosphere such as air vs nitrogen) and the die-attach structures (with varied substrate materials such as copper or active metal brazing (AMB) and surface metallization such as copper, silver, or gold). Under the same combined conditions of sintering temperature, atmosphere, and substrate type, the Ag metalized substrate gave the strongest joint shear strength. In comparison, Au metalized substrate displayed the weakest strength because of the formation of a “depletion layer” as a result of the diffusion of silver on gold surface, leaving behind a weak connection between sintered silver and Ag-Au layer. For the above noble metal metallized surfaces, sintering in air normally results in stronger joint shear strength than that in a nitrogen atmosphere. On the bare Cu metallized surface with nitrogen sintering, increasing the sintering temperature and changing to paste B are two ways to increase joint shear strength. Sintering on an AMB substrate displays around 10Mpa higher shear strength than that on a Cu substrate, indicating the importance of surface morphology. When sintering at 250°C in air, oxygen can help accelerate the inter-diffusion between Cu substrate and sintered Ag and enhance interfacial adhesion, increasing the shear strength. A higher sintering temperature reduces the adhesion due to the formation of large amounts of copper oxide; therefore, control of the optimum temperature range is key to obtaining a strong joint in air.

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46

Mojtahedi, Mohammad M., Mohammad R. Saidi y Mohammad Bolourtchian. "A Novel Method for the Synthesis of Disubstituted Ureas and Thioureas under Microwave Irradiaton". Journal of Chemical Research 23, n.º 12 (diciembre de 1999): 710–11. http://dx.doi.org/10.1177/174751989902301213.

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Several symmetrically disubstituted ureas and thioureas are synthesized by heating of urea or thiourea with aromatic amines or phenylhydrazine under environmentally benign conditions without any solvent in a conventional microwave oven.

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47

CHRISTIE, R., M. KENT y A. LEES. "Microwave and infra-red drying versus conventional oven drying methods for moisture determination in fish flesh". International Journal of Food Science & Technology 20, n.º 2 (28 de junio de 2007): 117–27. http://dx.doi.org/10.1111/j.1365-2621.1985.tb01910.x.

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48

Brown, Eric F., Ric R. Gonzalez, Tab Burkman, Tim Perez, Indarpal Singh, Kristin J. Reimers y Sohan L. Birla. "Comparing nutritional levels in a commercially-available single-serve meal using microwave versus conventional oven heating". Journal of Microwave Power and Electromagnetic Energy 54, n.º 2 (2 de abril de 2020): 99–109. http://dx.doi.org/10.1080/08327823.2020.1755483.

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49

Cardoso, Leandro de Morais, Soraia Silva Pinheiro, Carlos Wanderlei Piler de Carvalho, Valéria Aparecida Vieira Queiroz, Cícero Beserra de Menezes, Ana Vládia Bandeira Moreira, Frederico Augusto Ribeiro de Barros, Joseph M. Awika, Hércia Stampini Duarte Martino y Helena Maria Pinheiro-Sant'Ana. "Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven". Journal of Cereal Science 65 (septiembre de 2015): 220–26. http://dx.doi.org/10.1016/j.jcs.2015.06.015.

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50

Saputra, Adi. "ANALISA KINERJA MESIN OVEN PENGERING BUAH BERKAPASITAS 1 KG". Jurnal Surya Teknika 7, n.º 2 (20 de diciembre de 2020): 147–55. http://dx.doi.org/10.37859/jst.v7i2.2382.

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One way to process pineapples, pineapples are classified as highly perishable and rotten foods. For this reason, it is necessary to handle fruit to save the abundance of fruit that occurs during harvest. One example of what the community has done is dealing with the abundant harvest of pineapples by making fruit as a daily snack, namely getting dry fruit products that are ready to eat by making pineapple chips. The production of fruit kiripik is usually done by frying which is done by frying which contains oil which is usually called conventional frying. Therefore, with this oven drying machine, it can help the community in making pineapple chips. The purpose of this study was to determine the moisture content in the manufacture of pineapple chips in a drying oven machine, to analyze the ratio of temperature settings that were set 95 to 110 in the drying process. The fastest drying time is achieved at drying at a drying temperature of 110 ° C.

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