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A Simulation Method Based on Material-Drying Oven Integration for Hot Air Drying of Lentinus edodes and Its Application [PDF]

open access: yesShipin Kexue, 2023
In this paper, a simulation method based on material-drying oven integration was developed for the hot air-drying process of Lentinus edodes. First of all, the drying characteristics were investigated under different drying conditions, and drying kinetic
HU Ruxiang, SUN Dongliang, ZHU Yueqiang, LU Xingyu, WANG Peng, YU Bo
doaj   +1 more source

Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method [PDF]

open access: yesفناوری‌های جدید در صنعت غذا, 2023
Introduction: Drying is a common technology that provides a long post-harvest storage period for products such as cantaloupe. Hot air drying is a method that, if the conditions are optimized, gives the product better appearance and improved textural ...
Yousef Abbaspour-Gilandeh   +1 more
doaj   +1 more source

Optimization of Two Step Drying Process of Porphyra by Hot Air and Microwave and Quality Evaluation

open access: yesShipin gongye ke-ji, 2022
In this paper, a two-step hot air and microwave drying method was used to dry Porphyra, and the drying process was optimized. Taking the total drying time of Porphyra, the contents of protein and total sugar in dried Porphyra as indexes, the optimal ...
Pengcheng LIN   +5 more
doaj   +1 more source

Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes

open access: yesFoods, 2023
Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave drying, vacuum ...
Qiulian Shen   +3 more
doaj   +1 more source

Effect of Drying Methods on the Volatile Flavor Compounds of the Pileus and Stipe of Hypsizygus marmoreus [PDF]

open access: yesShipin Kexue, 2023
The effects of hot air drying (60, 70 and 80 ℃), freeze drying and natural air drying on the volatile flavor compounds in the pileus and stipe of Hypsizygus marmoreus were investigated by headspace solid phase microextraction-gas chromatography-mass ...
WANG Yonglun, LI Xing, YANG Miao, LIN Zina, DONG Xiaobo, XU Huaide
doaj   +1 more source

Improvements in thermal efficiency of onion slice drying by exhaust air recycling

open access: yesCogent Engineering, 2021
Drying is an important process that extends the storage life and retains the quality of onion. Unfortunately, convective dyers with poor engineering designs and construction show low thermal efficiency for onion drying.
Mohamad Djaeni   +4 more
doaj   +1 more source

Air drying of blueberry fruits: Drying kinetics, mathematical modeling and physical properties [PDF]

open access: yesJournal on Processing and Energy in Agriculture, 2019
The hot air convective drying of blueberries (Vaccinium corymbosum) in a thin layer was performed using a laboratory-scale dryer. The experiments were carried out at drying air temperatures of 60, 70 and 80 o C, and drying air velocities of 0.5 and 1.5 m/
Pavkov Ivan   +6 more
doaj   +1 more source

Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

open access: yesFoods, 2021
The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying ...
Weipeng Zhang   +3 more
doaj   +1 more source

Assessment of Efficiency of Drying Grain Materials Using Microwave Heating [PDF]

open access: yes, 2019
We present results of experimental work on studying the drying of a dense layer of grain using microwave heating. We investigated a series of techniques to supply heat to grain to assess energy efficiency of a microwave field.
Boshkov, L. (Leonid)   +4 more
core   +4 more sources

Effects of Drying Methods on the Eating Quality of Yeji Air-Dried Mutton [PDF]

open access: yesShipin Kexue
The effects of ten drying methods (six cold-air drying methods, two hot-air drying methods, vacuum drying and freeze-drying) on the eating quality of traditional Yeji air-dried mutton (YADM), including texture, color, flavor and sensory attributes, were ...
LI Wen, ZHOU Yu, DU Qingfei, FANG Hongmei, YU Xia, CHEN Conggui
doaj   +1 more source

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