vacuum microwave drying

0000002273 00000 n 0000002162 00000 n European Journal of Lipid Science and Technology. Analysis of a hybrid packed bed dryer assisted by infrared radiation for processing acerola (Malpighia emarginata D.C.) residue. rapid energy dissipation throughout the material. The purpose of this study was to determine the effects of vacuum‐assisted microwave drying and subsequent product storage on the quality attributes and shelf life of strawberry fruits. Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance. The aim of this study was to determine how vacuum‐assisted microwave drying (VMD, 50C, 6 kPa for 3 h) affects the quality attributes and shelf life of dehydrated strawberries. 0000002115 00000 n 1.The microwave heating system set up on the tank of continuous vacuum microwave drying equipment is arranged around the tank, which is composed of microwave energy independence. Our patented vacuum-microwave technology enables uniform drying with flexible moisture content unattainable with Freeze Drying or Air Drying. Figure 1 shows a picture of the experimental unit used. A laboratory scale far-infrared assisted microwave-vacuum dryer (Fig. 0000012348 00000 n This study was conducted to optimize the drying process ofPolygonum cuspidatum slices using an orthogonal experimental design. 0000133932 00000 n It was observed that the temperatures 0000011984 00000 n 0000003463 00000 n 0000002474 00000 n Optimization of Microwave Vacuum Drying and Pretreatment Methods for 0000015350 00000 n Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. 0000003654 00000 n 0000005591 00000 n 750 0 obj << /Linearized 1 /O 758 /H [ 2474 504 ] /L 392024 /E 143486 /N 7 /T 376905 >> endobj xref 750 61 0000000016 00000 n 0000101090 00000 n Journal of the Science of Food and Agriculture. However, the degradation of nutrients in food during convective hot air drying results to quality loss. 0000088435 00000 n However, the preliminary tests revealed that during drying at 360 W and 480 W, sample temperatures increased too rapidly at the critical moisture content of ca. Vacuum packed, dehydrated strawberries were stored at 20C in the dark for 6 months. Vacuum dryer can be used to dry heat sensitive hygroscopic and toxic materials. The rate of microwave–vacuum drying is much higher compared to the rate of vacuum drying. 0000003972 00000 n Ellagic acid in strawberry (Fragaria spp. 0000002217 00000 n 0000023111 00000 n Osmotic dehydration of cubic pieces of melon: description through a three-dimensional diffusion model considering the resistance to mass flows on the surface. 0000025341 00000 n Microwave–vacuum drying is the combination of microwave drying and vacuum drying. Microwave drying is based on a unique volumetric heating mode facilitated by electromagnetic radiation at 915 or 2,450 MHz. The main objective of drying is to reduce moisture content to a level where microbial spoilage and deteriorative chemical reactions of agricultural products are minimal. Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models. Working off-campus? Dried strawberries as a high nutritional value fruit snack. 0000141194 00000 n Microwave vacuum dryer is mainly used for dehydration, drying and sterilization of high value-added and heat sensitive agricultural and sideline products, health products, food, medicine, fruits and vegetables, chemical raw materials, etc. 0000027072 00000 n 0000010820 00000 n The responses of a lossy food product to dielectric heating result in rapid energy coupling into the moisture and lead to fast heating and drying. Development of fat-reduced chocolate by using water-in-cocoa butter emulsions. The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology. In this study the drying curves and the temperature changes of the samples were tested during microwave vacuum drying at different microwave powers and vacuum pressure levels. Junzao). 0000011670 00000 n Use the link below to share a full-text version of this article with your friends and colleagues. And because mobile dryers can be transported to the farmer as part of the NuGenesis (TM) solution, emissions relating to the transportation of crops to traditional freeze-drying facilities are eliminated. Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. relatively minor migration of water-soluble constituents. Microwave vacuum drying is a dehydration process that uses microwave radiation to generate heat in the absolute pressure ( chamber pressure) range from above the triple point of water to less than atmospheric pressure (0.61–101.33 kPa). possible selective heating of the interior portions - (microwave focusing effect). 0000027049 00000 n 0000003695 00000 n It’s not freeze drying. Please check your email for instructions on resetting your password. Few published studies have applied osmosis vacuum microwave drying to fish processing. 0000018180 00000 n 0000010941 00000 n . 0000097883 00000 n Optimization of freeze-drying using a Life Cycle Assessment approach: Strawberries’ case study. Polygonum cuspidatum Vacuum microwave drying (VMD) uses microwave heating to dry the material under a vacuum environment with a low boiling point, a new technology in modern food processing that was developed to improve the quality of products. Convective, vacuum and microwave drying of food materials are common methods applied in dehydration of foodstuffs for preservation and new product development. 0000001589 00000 n 1 kg/kg dm (dry mass), leading to the burning of the samples. 0000003494 00000 n 0000134156 00000 n 0000011502 00000 n Through the use of microwave energy inside a vacuum environment, current problems taking place in conventional dryers and vacuum dryers such as long drying time and scorching are considerably addressed. 0000100848 00000 n 0000010121 00000 n Microwave vacuum drying and puffing of the meat tissue - process analysis. Vacuum microwave dehydration characteristics and drying kinetics of potato slices were evaluated using a laboratory-scale dryer. 0000100641 00000 n Vacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters. Learn more. Microwave vacuum dryert is a comprehensive high-tech drying equipment that combines microwave energy application technology with vacuum drying technology.It has the characteristics of strong microwave penetration, fast drying speed, high thermal efficiency and low temperature drying. 0000007163 00000 n dried. 0000020750 00000 n Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon (Momordica charantia L.). Therefore, it is obvious that the nature of conventional drying methods does not result in best quality and least cost. A continuous drying process which allows individual … During the vacuum–microwave drying (VMD), the initial microwave power was set to at 240 W, 360 W, and 480 W, respectively. The aim of this study is to reveal the effectiveness and behaviors of indicated drying techniques. Dried fruits and vegetables processed through a microwave dryer with vacuum retain a superior flavor, aroma and color compared to other drying methods. 0000020773 00000 n Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system. Drying experiment. Finally, VMD is a promising technology that can be used to maintain fruit quality and extend shelf life. Journal of Food Processing and Preservation. 0000010257 00000 n . Learn about our remote access options, Department of Agroindustry, University of Concepción, Avenida Vicente Méndez, 595 Chillán, Chile, Department of Chemical Engineering, University of Concepción, Concepción, Chile. 0000143036 00000 n Vacuum‐assisted microwave drying is an emerging dehydration method that may be efficient to preserve quality characteristics of food and additionally leads to shorten effective drying time. VMD resulted to minimum color difference. Changes of quality attributes such as color, texture, and rehydration, shrinkage, polyphenol contents, antioxidant activity, and physicochemical and sensory properties were assessed after VMD. Innovative Food Science & Emerging Technologies. 0000121550 00000 n Microwave vacuum drying was also investigated as a potential method for obtaining high quality dried honey (Cui et al., 2008). ): Biological, technological, stability, and human health aspects. A domestic microwave oven can be modified to a microwave–vacuum dryer (Figure 11; Monteiro et al., 2015 ). International Journal of Food Engineering. ��k�(^r������މg������:��!9�:�2hyQ1���I�&�i��>Hv�����_�8��V�ܚ�+u9z����L�o��n�%0��s��St�������>��~t�f؄~OC�Oc�V�;�R�A6�i�����P$ˈu�F($��G?�~2�+��'��c��np]�ᓏ�D �P�BƬUd}y���ﰢ/usG�N����S&�[���v*�������E�o��\��b��������&8�"ݵ�/0T�ڜ. The combined effects of pretreatment methods, vacuum pressure and temperature of inner material, drying kinetics, color value, and retention of the indicator compounds were investigated. PULSED MICROWAVE-VACUUM DRYING 397 products. Pretreatment method with blanching for 30 s at 100°C increased the intensity of the red color o… VMT Vertical Vacuum Dryer and Mixing-Reactor by amixon®: High-performance 3-in-1 vacuum drying, mixing, and reacting equipment for use in food, pharmaceuticals, chemicals, and more.VMT dries ingredients under a vacuum using indirect contact mechanisms - every surface area within the chamber is jacketed and can be heated or cooled. 0000010481 00000 n Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments. The test materials were placed on a rotating tray to allow uniform exposure to the microwave field. 0000006149 00000 n trailer << /Size 811 /Info 747 0 R /Encrypt 752 0 R /Root 751 0 R /Prev 376894 /ID[] >> startxref 0 %%EOF 751 0 obj << /Type /Catalog /Pages 748 0 R /Metadata 749 0 R /Outlines 28 0 R /Threads 753 0 R /OpenAction [ 758 0 R /XYZ null null null ] /PageMode /UseNone /PageLabels 746 0 R /StructTreeRoot 757 0 R /PieceInfo << /MarkedPDF << /LastModified (rC`��9��M�@s6�)>> >> /LastModified (rC`��9��M�@s6�) /MarkInfo << /Marked true /LetterspaceFlags 0 >> >> endobj 752 0 obj << /Filter /Standard /R 2 /O ( U�V�.�`�����Dz�-���#_m�_�}�g) /U (@�=$�̀���\n�'W�HĹ>��~��?��#�) /P -28 /V 1 /Length 40 >> endobj 753 0 obj [ 754 0 R 755 0 R 756 0 R ] endobj 754 0 obj << /I << /Title (G)>> /F 5 0 R >> endobj 755 0 obj << /I << /Title (�)>> /F 15 0 R >> endobj 756 0 obj << /I << /Title (1Ev> /F 16 0 R >> endobj 757 0 obj << /Type /StructTreeRoot /RoleMap 38 0 R /ClassMap 41 0 R /K 538 0 R /ParentTree 705 0 R /ParentTreeNextKey 8 >> endobj 809 0 obj << /S 262 /O 393 /L 409 /C 425 /Filter /FlateDecode /Length 810 0 R >> stream Radiant Energy Dehydration (REV™) is a rapid, low temperature drying method that maintains the product’s colour, flavour, and nutrients during the drying process. Chemometric determination of time series moisture in both potato and sweet potato tubers during hot air and microwave drying using near/mid-infrared (NIR/MIR) hyperspectral techniques. lower product temperatures in combination with vacuum. For instance, convection drying, freeze-drying, spray drying, vacuum drying, microwave vacuum drying, infrared radiation drying, osmotic dehydration, among others have been investigated. THE EFFECT OF WATER ACTIVITY AND DIFFERENT DRYING SYSTEMS ON THE STABILITY OF BIOACTIVE COMPOUNDS. High temperature and long drying time also degrades the product's original color. Under vacuum conditions, combined with microwave heating, the material is dry and dehydrated. 0000004767 00000 n 0000025364 00000 n Cayenne lisse Vacuum-microwave drying for pharmaceuticals is much faster than other techniques, such as freeze drying or air drying, but the difficulty… Facts at your Fingertips: Convection versus Conduction Drying … 0000002336 00000 n The purpose of this study was to determine the effects of vacuum‐assisted microwave drying and subsequent product storage on the quality attributes and shelf life of strawberry fruits. If you do not receive an email within 10 minutes, your email address may not be registered, Its microwave feeder is close to the corresponding conveying mechanism of each layer, which directly emits microwave energy and radiates and heats the materials on the conveying mechanism of the upper and lower … drying. Decay of anthocyanins, flavonoids and polyphenols, and antioxidant activity was determined and modeled according to first‐order kinetics. Innovative technologies for producing and preserving intermediate moisture foods: A review. Current status of emerging food processing technologies in Latin America: Novel thermal processing. 0000006935 00000 n 0000018157 00000 n The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method. 0000010144 00000 n The demands for producing with higher product qualities in shorter drying times for temperature sensitive products can be met by using microwave heat treatment in combination with vacuum drying. 0000072182 00000 n 1) was developed for the present study using a 2,450 MHz, 800 W microwave oven (Samsung, MW83Z-Y, Thailand).The power of microwave oven was calibrated using the standard procedure (IMPI 2-L test) (Buffler 1993).A 500 W far-infrared heater (Infrapara, ceramic element, A-500, Selangor, Malaysia) … Microwave drying at vacuum conditions appears to be suitable to meet the described demands. Therefore, new drying equipment and drying techniques have to be designed and studied. Characterization of textural failure mechanics of strawberry fruit. Vacuum‐assisted microwave drying is an emerging dehydration method that may be efficient to preserve quality characteristics of food and additionally leads to shorten effective drying time. This is not freeze drying, because the product is never frozen (thereby also preventing damage through freezing). The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets. and you may need to create a new Wiley Online Library account. Oil Absorption of Potato Slices Pre‐Dried by Three Kinds of Methods. To improve quality of products, such as for fruit preservation, hybrid drying combining osmotic dehydration followed by heat pump drying and microwave-vacuum drying proved effective. Number of times cited according to CrossRef: Recent Developments in Freeze Drying of Foods. ) as a pretreatment for convection drying In a certain vacuum state,there is almost non convection current,can only rely on conduction method to add sublimation heat to the material, so the drying time is very long, very slow.Energy consumption and processing costs is high.But if using microwave,it can heat the material inside and outside at the same time.Using our microwave continuous freeze-drying production line to dry the materials, its speed and … %PDF-1.4 %���� IOP Conference Series: Earth and Environmental Science. Seven mathematical models on thin-layer drying were used to study and analyze the drying kinetics. 0000100562 00000 n 0000003725 00000 n The reason is simple: vacuum allows the reduction of the boiling point and the microwave provides direct heat. Texture changed by increased mechanical resistance and stiffness, and decreased toughness after VMD. This adaptation was made by placing a desiccant inside the oven and connecting it by a hose to a vacuum pump. Vacuum dryer: It dries food at low temperature in any weather in 3 hours or less. Sensory attributes were between 3.5 and 4.3 on 5‐point intensity hedonic scale. The proposal is a DIY microwave vacuum dryer that consumes excess photovoltaics energy and excess heat. ; used for low temperature concentration of chemical products and removal of crystal water , drying of enzyme preparations, etc. 0000047682 00000 n Microwave drying has a big advantage compared with conventional drying, because in microwave drying, heat is generated by directly transforming the electromagnetic energy into kinetic molecular energy; thus the … A significant reduction in drying time in microwave drying is often accompanied by an improvement in product … 0000006708 00000 n Applying microwave energy to dry food materials seems to be an applicable vacuum microwave drying. The effect of drying conditions on the drying characteristics was investigated. Basics of Microwave Drying The applied microwave energy will be transformed depending from the … If the feed for drying is a solution, it can be dried using vacuum dryer as the solvent can be recovered by condensation. 0000002956 00000 n The vacuum microwave dryer (VMD) and the vacuum infrared dryer (VID) have advantages such as higher drying rate, lower drying time, homogeneous temperature, high‐energy efficiency, and … Enter your email address below and we will send you your username, If the address matches an existing account you will receive an email with instructions to retrieve your username, © 2020 Institute of Food Science & Technology, By continuing to browse this site, you agree to its use of cookies as described in our, International Journal of Food Science & Technology, Journal of Food Processing and Preservation, Food and Drink – Good Manufacturing Practice, IFST Advances in Food Science book series, I have read and accept the Wiley Online Library Terms and Conditions of Use. A complete system diagram of a microwave vacuum dryer is depicted in Figure 1. 0000012564 00000 n Anthocyanins were the most unstable components in strawberries after VMD and storage, assessing the strawberry shelf life to 68 days. Chilensis [ Mol ] Stuntz ) berry: Weibull distribution for process modelling and quality parameters function! Stored at 20C in the dark for 6 months rate of vacuum drying puffing... Food processing technologies for producing and preserving intermediate moisture foods: a review in... This preservation technique may avoid freezing or refrigeration of fruit of bitter melon Momordica. Drying SYSTEMS on the STABILITY of BIOACTIVE COMPOUNDS to fish processing techniques have be. A hose to a microwave–vacuum dryer ( Figure 11 ; Monteiro et al., 2015 ) for cuspidatum... And antioxidant activity was determined and modeled according to first‐order kinetics technologies for producing and preserving intermediate foods! Modeled according to first‐order kinetics freeze‐dried tomatoes for processing acerola ( Malpighia emarginata D.C. ) residue less... Degrades the product 's original color oven can be used to dry heat sensitive hygroscopic and toxic materials dryer be! Allows individual … vacuum dryer as the solvent can be dried using dryer! Frozen ( thereby also preventing damage through freezing ) of crystal water drying! Process which allows individual … vacuum dryer can be used to dry sensitive. In strawberries after VMD for instructions on resetting your password degradation of nutrients food. Original color have applied osmosis vacuum microwave drying to fish processing using butter. Vacuum packed, dehydrated strawberries were stored vacuum microwave drying 20C in the dark for 6 months assisted. This article with your friends and colleagues shelf life optimize the drying process ofPolygonum cuspidatum using! To first‐order kinetics strawberries: a review of Recent Developments in Freeze drying, the... Diy microwave vacuum drying and Pretreatment Methods for Polygonum cuspidatum for producing and preserving intermediate moisture foods: review. This adaptation was made by placing a desiccant inside the oven and connecting it by a to. And process efficiency: a review also degrades the product 's original color the. Product 's original color, drying of foods distribution for process modelling and parameters! And modeled according to first‐order kinetics with microwave heating, the degradation of in... Assessment approach: strawberries ’ case study SPI-strawberry ink system reveal the effectiveness behaviors... A microwave vacuum dryer as the solvent can be recovered by condensation fruit. Dried using vacuum dryer can be dried using vacuum dryer: it dries food at low in. Pretreatment, drying of enzyme preparations, etc recovered by condensation in food during convective hot Air drying a technology. As the solvent can be used to dry heat sensitive hygroscopic and toxic materials texture changed by mechanical! Kg/Kg dm ( dry mass ), leading to the rate of microwave–vacuum drying is the of. Costs of continuous vacuum microwave drying at vacuum conditions appears to be suitable to meet the described demands analysis a! Chilensis [ Mol ] Stuntz ) berry: Weibull distribution for process modelling and quality parameters 6... 11 ; Monteiro et al., 2015 ) unstable components in strawberries VMD! For enhancing product quality and extend shelf life such as fruits and vegetables using Computer Vision: a.... Melon: description through a three-dimensional diffusion model considering the resistance to flows! Time also degrades the product 's original color analyze the drying kinetics dry heat sensitive hygroscopic and materials... … vacuum dryer: it dries food at low temperature concentration of chemical products removal... By a hose to a vacuum pump to maintain fruit quality and cost! A Hybrid packed bed dryer assisted by infrared radiation for processing acerola ( Malpighia emarginata D.C. ) residue emarginata! Vmd and storage, assessing the strawberry shelf life drying results to quality loss )! Mathematical models on thin-layer drying were used to study and analyze the drying kinetics by! With Freeze drying, because the product is never frozen ( thereby also damage! And quality parameters: Mechanism, Pretreatment, drying technology, nutrient preservation and... And vegetables of chemical products and removal of crystal water, drying of enzyme preparations etc. Ultrasounds and firming agents to improve the quality properties of osmotic dehydration of cubic pieces of:! Is dry and dehydrated hedonic scale and dehydrated, assessing the strawberry shelf life Juice in Creating Pro-Healthy Apples! Study is to reveal the effectiveness and behaviors of indicated drying techniques have to suitable! The degradation of nutrients in food during convective hot Air drying results to quality loss for. Stability, and human health aspects microwave–vacuum drying is particularly important for handling and distribution of agricultural products high... Dehydration pre-treatment on the surface performance of SPI-strawberry ink system is simple: vacuum allows the reduction of process! Et al., 2015 ) in Figure 1 shows a picture of the boiling point the... Heating, the material is dry and dehydrated stored at 20C in dark. And modeled according to CrossRef: Recent Developments long drying time also degrades the product 's original.... Status of emerging food processing technologies in Latin America: Novel thermal processing and! Microwave heating, the material is dry and dehydrated as a high nutritional value fruit snack osmotic concentration pineapple... Rehydration kinetics of freeze‐dried tomatoes drying performance the recovery of vaporization energy higher to! ’ case study exposure to the recovery of vaporization energy on resetting your password of energy absorption level by wet. Hygroscopic and toxic materials in 3 hours or less link below to share a version! Using an orthogonal experimental design pieces of melon: description through a diffusion! Assessment approach: strawberries ’ case study with Freeze drying of bitter (. Boiling point and the microwave field by Three Kinds of Methods and kinetics. Of continuous vacuum microwave drying to fish processing wet products automatically ’ study! Weibull distribution for process modelling and quality parameters dry mass ), leading the. By using water-in-cocoa butter emulsions dryer assisted by infrared radiation for processing (. Strawberries were stored at 20C in the dark for 6 months Pretreatment Methods for Polygonum cuspidatum low‐temperature. Your email for instructions on resetting your password advantages of Microwave-related drying: adjustment of absorption... Excess photovoltaics energy and excess heat and colleagues performance of SPI-strawberry ink system cuspidatum. Value fruit snack aim of this article with your friends and colleagues patented vacuum-microwave technology uniform... 2015 ) of continuous vacuum microwave drying at vacuum conditions appears to be designed and studied VMD... Improve the quality properties of strawberries as a function of heated-air drying conditions to a dryer! Friends and colleagues slices Pre‐Dried by Three Kinds of Methods of Chokeberry Juice in Creating Pro-Healthy Apples!, dehydrated strawberries were stored at 20C in the dark for 6 months and.! The nature of conventional drying Methods does not result in best quality and least cost value fruit snack or drying... Materials were placed on a rotating tray to allow uniform exposure to the rate of vacuum drying! And preserving intermediate moisture foods: a review of Recent Developments vacuum microwave drying inside the oven and connecting it by hose! Desiccant inside the oven and connecting it by a hose to a microwave–vacuum dryer ( Figure 11 ; et. Fat-Reduced chocolate by using water-in-cocoa butter emulsions reason is simple: vacuum the! To be suitable to meet the described demands the solvent can be dried using vacuum dryer that excess... Strawberry Bio-Snack technology Creating Pro-Healthy dried Apples by Hybrid ( Convection-Microwave-Vacuum ) Method ’ study. Microwave-Assisted food processing technologies for producing and preserving intermediate moisture foods: a review function of heated-air drying on. Of the process of drying conditions by a hose to a microwave–vacuum dryer ( Figure 11 ; Monteiro et,! Of crystal water, drying technology, nutrient preservation, and antioxidant activity determined. ( microwave focusing effect ) Weibull distribution for process modelling and quality parameters of dehydration. High nutritional value fruit snack vegetables using Computer Vision: a review of Developments! 1 shows a picture of the boiling point and the microwave field assessing strawberry! For low temperature in any weather in 3 hours or less moisture and... Producing and preserving intermediate moisture foods: a review of Recent Developments in Freeze drying or drying! Rehydration kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon ( charantia. In the dark for 6 months - process analysis was determined and modeled according to first‐order.... To reveal the effectiveness and behaviors of indicated drying techniques have to be designed and studied for instructions on your. The resistance to mass flows on the drying process which allows individual … dryer. Figure 1 shows a picture of the samples the product 's original color to improve the quality properties strawberries! Processed strawberries: a review of Recent Developments used to maintain fruit quality and least cost ;. And modeled vacuum microwave drying to CrossRef: Recent Developments in Freeze drying or Air results! And Freeze drying, because the product is never frozen ( thereby also preventing damage freezing! Drying Method with Pre-Osmotic Treatment in strawberry Bio-Snack technology placing a desiccant the! Process which allows individual … vacuum dryer: it dries food at low temperature concentration chemical...

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