Results 11 to 20 of about 638,772 (310)

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

Hot Air Drying of Seabuckthorn (Hippophae rhamnoides L.) Berries: Effects of Different Pretreatment Methods on Drying Characteristics and Quality Attributes [PDF]

Foods, 2022
Seabuckthorn berries are difficult to dry because the outermost surface is covered with a dense wax layer, which prevents moisture transfer during the drying process. In this study, uses of ultrasonic-assisted alkali (UA), pricking holes in the skin (PH)
Shudan Tan, Yu Xu, Lichun Zhu, Zhihua Geng, Qian Zhang, Xuhai Yang   +5 more
doaj   +2 more sources

Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying

Shipin gongye ke-ji, 2022
In this paper, the effects of three kinds of microwave (MVD, 1.5, 2.0, 2.5 min) and hot air (HAD) drying at 60 ℃ on the drying characteristics and quality of jasmine were compared and analyzed. The results showed that in microwave drying stage, the water
Jinfeng SHENG, Kun CHEN, Yawen LEI, Xuefeng WANG, Yayuan TANG, Dongqing YE, Xi CHEN, Jian SUN   +7 more
doaj   +1 more source

Studies on drying and drying characteristics of tomato

INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY, 2016
Dehydrated tomato products (pieces, slices) were prepared to study the effect of drying time on moisture content and drying rate. The tomato pieces and slices (5, 10, 15 mm thick) were treated with citric acid (0.1%) and NaCl (2%) and further dried in tray dryer (55 ± 2 o C).
K.A. MANE, S.V. GHODKE
openaire   +1 more source

Drying Characteristics and Process Optimization by Heat Pump Drying of Green Sichuan Pepper

Shipin gongye ke-ji, 2023
In order to investigate the drying characteristics of green Sichuan pepper by heat pump and optimize the drying process parameters to improve the quality of dried green Sichuan pepper, the single-factor experiments and orthogonal tests on the drying ...
Zixuan WANG, Yingjun PU, Mingjin YANG, Jun TAN, Ling YANG, Weidong SONG   +5 more
doaj   +1 more source

Iinfluence of Main Technological Parameters of Drying on Quality of Bagasse From Carrot and Beet [PDF]

, 2018
The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of
Mayak, O. (Olga), Prasol, S. (Svitlana), Sardarov, A. (Aziz), Shershnev, G. (Gennadiy), Shevchenko, A. (Andrey)   +4 more
core   +2 more sources

DRYING CHARACTERISTICS OF 'ANKARA' PEAR SLICES

Italian Journal of Food Science, 2020
This study evaluated the effects of drying temperature and pre-treatment on the rehydration capacity and color parameters of sliced pears (cv. Ankara). Drying trials were conducted at 55, 65, and 75 degrees C. Pre-treatment consisted of immersion of pear slices in a citric-acid solution or blanching in hot water.
Oztekin, Y. B., Sacilik, K.
openaire   +2 more sources

Study on the Microwave Vacuum Drying Characteristics and Drying Kinetic Model of Lycium barbarum Extract

Shipin gongye ke-ji, 2023
In order to investigate the microwave vacuum drying characteristics of Lycium barbarum extract, the prediction model of drying kinetics of the relationship between its moisture ratio and drying time was established by investigating the influence rule of ...
Guo QING, Jian XU, Yanyan MIAO, Yongping ZHANG, Luona ZHAO, Chun CHENG, Qi WU, Jing WU   +7 more
doaj   +1 more source