Results 1 to 10 of about 192,195 (263)

Hot Air Impingement Drying Enhanced Drying Characteristics and Quality Attributes of Ophiopogonis Radix [PDF]

Foods, 2023
The effects of drying temperature and air velocity on the drying characteristics, color, bioactive compounds, rehydration ratio, and microstructure of Ophiopogonis Radix during hot air impingement drying (HAID) were explored in the current study.
Zhian Zheng, Shanyu Wang, Chujie Zhang, Min Wu, Dezhou Cui, Xiaosong Fu, Lei Gao, Aichao Li, Qing Wei, Ziliang Liu   +9 more
doaj   +2 more sources

Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot [PDF]

Foods, 2023
This study investigates the effects of electrohydrodynamic (EHD) drying technology on the drying kinetics, microstructure, quality, and nutritional components of carrots, along with conducting experiments on EHD drying under different voltage gradients.
Yanghong Wang, Changjiang Ding
openaire   +4 more sources

Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps [PDF]

Foods
As an important by-product of pork, pork skin can be processed into meat-based leisure food products to improve its utilization. In this study, microwave vacuum drying (MVD) technology was used to investigate the effects of microwave powers (600, 700 ...
Yuangang Li, Jingming Zhang, Junsheng Wang, Junpeng Ren, Chuanai Cao, Qian Liu, Xinning Huang   +6 more
doaj   +2 more sources

Study on the Effect of Ultrasonic and Cold Plasma Non-Thermal Pretreatment Combined with Hot Air on the Drying Characteristics and Quality of Yams [PDF]

Foods
In this study, the effects of non-thermal pretreatment such as corona discharge plasma (CDP-21 kV), dielectric barrier discharge plasma (DBDP-32 kV), and ultrasonic waves of different powers (US-180 W, 210 W, 240 W) on hot-air drying of ferruginous yam ...
Xixuan Wang, Zhiqing Song, Changjiang Ding   +2 more
doaj   +2 more sources

Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice) [PDF]

Foods, 2023
Large amounts of waste result from licorice mold rot; moreover, prompt drying directly influences product quality and value. This study compared various glycyrrhiza drying methods (Hot air drying (HAD), infrared combined hot air drying (IR-HAD), vacuum ...
Lichun Zhu, Mengqing Li, Wenxin Yang, Junyi Zhang, Xuhai Yang, Qian Zhang, Huting Wang   +6 more
doaj   +2 more sources

Optimization and Experiment of Hot Air Drying Process of Cyperus esculentus Seeds

Agriculture, 2023
To improve the drying efficiency, drying uniformity and germination rate after hot air drying of Cyperus esculentus seeds, this paper proposed a drying method that combines tempering and hot air drying. The drying curve of Cyperus esculentus was obtained
Xiaomeng Xia, Yvhan Jin, Huiyan Zhao, Gang Wang, Dongyan Huang   +4 more
doaj   +1 more source

Response Surface Optimization of Solar Drying Conditions and the Effect on the Quality Attributes and Drying Characteristics of Qula Casein

Foods, 2022
The objective of this study was to investigate the potential application of a mixed-mode solar dryer to Qula dehydration in the Qinghai-Tibet Plateau of China.
Jun Wang, Lina Wang, Linlin Wang, Ling Han, Lianhong Chen, Shanhu Tang, Pengcheng Wen   +6 more
doaj   +1 more source

Drying kinetics and energy efficiency of microwave-dried lemon slices [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2022
In the current study, lemon slices were dried at various microwave powers (120, 350, 460, 600, and 700 W) to determine drying characteristics and energy efficiency. Drying rate and time were significantly affected by the increase in microwave power.
Tepe Fadime Begüm, Tepe Tolga Kağan, Ekinci Ayten   +2 more
doaj   +1 more source

Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (Citrus japonica) Slices by Vacuum Dryer

Foods, 2022
The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried ...
Azime Özkan-Karabacak, Gülşah Özcan-Sinir, Ali Eren Çopur, Murat Bayizit   +3 more
doaj   +1 more source

Intermittent Microwave Drying of Apple Slices: Drying Kinetics, Modeling, Rehydration Ratio and Effective Moisture Diffusivity

Journal of Agricultural Sciences, 2020
In this research, thin layer drying characteristics, rehydration ratio and effective moisture diffusivity of apple were investigated using microwave dryer which has intermittent and continuous modes. Drying time varied between 25 and 215 minutes and they
Nazmi İzli, Ahmet Polat
doaj   +1 more source