Results 51 to 60 of about 9,494 (309)
Applied SciencesConvective drying is one of the most commonly employed preservation techniques for food. However, the use of high temperatures and extended drying times often leads to a reduction in product quality and increased energy consumption.
Dominik Mierzwa, Grzegorz Musielak
doaj +1 more source
Journal of Horticultural Research, 2018 The aim of the study was to assess the usefulness of hybrid drying methods (convective-microwave and convective-microwave-ultrasound) for sour cherry fruit preservation compared to convective drying.
Celejewska Karolina +2 more
doaj +1 more source
DRYING OF PEARS IN CO2 MODIFIED ATMOSPHERE
Journal of Engineering Science (Chişinău), 2023 One of the biggest problem encountered in drying area of food processing are the losses in food quality. While drying process is held, there is an important damage done to vitamins, polyphenols and other important nutriments. Being
MELENCIUC, Mihail
doaj +1 more source
Machine Learning‐Assisted Inverse Design of Soft and Multifunctional Hybrid Liquid Metal Composites
Advanced Functional Materials, EarlyView.A machine learning framework is presented for inverse design of synthesizable multifunctional composites containing both liquid metal and solid inclusions. By integrating physics‐based modeling, data‐driven prediction, and Bayesian optimization, the approach enables intelligent design of experiments to identify optimal compositions and realize these ...
Lijun Zhou +5 more
wiley +1 more source
Modelling of Convective Carrot Drying
Croatica Chemica Acta, 2006 Drying of carrots was investigated in a laboratory dryer with an electric heater and in a dryer with infrared irradiation. Before drying, samples were blanched in a 1 % aqueous solution of ascorbic acid and 0.5 % aqueous solution of sodium chloride.
Ježek, Damir +5 more
openaire +4 more sources
Convective Drying of Rapeseed Hybrids’ Seeds [PDF]
Agriculturae Conspectus Scientificus, 2009 The aim of this study was to investigate the water release from seeds of three rape hybrids, (‘Artus’, ‘Baldur’ and ‘Titan’), during the convection drying of the seeds at three different drying temperature (40, 60 and 80 °C). The drying was conducted in laboratory scale drier which can simulate the conditions of large drier.
Voća, Neven +4 more
openaire +2 more sources
Drying Kinetics and Modelling of Convective Drying of Kedondong Fruit
ASEAN Journal of Chemical Engineering, 2021 Kedondong is an underutilized fruit cultivated in a small scale in Malaysia and it contains nutrients that can be preserved through drying. The dried product can be sold as a premium fruit snack that could generate revenue for the producer. We studied the drying of peeled and unpeeled kedondong fruits using hot air (60-80°C).
Ee, Cheak Theng +4 more
openaire +3 more sources
Theoretical and experimental investigation of temperature and moisture distributions and changes in nutritional quality during Intermittent Microwave Convective Drying [PDF]
, 2018 [EN] Intermittent microwave convective drying (IMCD) is an advanced drying system where a unique volumetric heating mode is facilitated. However, the physical phenomena of IMCD system and its effect on nutritional quality are not well understood yet. The
Azharul Karim +5 more
core +1 more source
Advanced Functional Materials, EarlyView.An architecture‐enabled bottom‐heated 3D solar convective evaporator spatially decouples photothermal heating from evaporation, triggering natural convection that intensifies sidewall vapour removal and heat transfer. The system achieves significantly enhanced evaporation rates over 2D and conventional 3D designs while confining salt precipitation to ...
Xiaolong Ma +7 more
wiley +1 more source
Molecules, 2021 Background: Filtration of osmotic solution affects selective penetration during osmotic dehydration (OD), and after drying is finished, this can influence the chemical composition of the material, which is also modified by OD.
Klaudia Masztalerz +2 more
doaj +1 more source