Results 251 to 260 of about 11,373,632 (305)
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Food Chemistry, 2020
In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in the star anise volatile oil (TA-O)) and flavor components of star anise ...
Yue Shi +5 more
semanticscholar +1 more source
In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in the star anise volatile oil (TA-O)) and flavor components of star anise ...
Yue Shi +5 more
semanticscholar +1 more source
Drying Technology, 2020
Cold plasma (CP) is a promising novel technology, which can widely be applied to accelerate the drying process and preserve the nutritional values in the foodstuff. Therefore, the aim of this study was to explore the effect of CP pretreatments on hot air
M. R. I. Shishir +6 more
semanticscholar +1 more source
Cold plasma (CP) is a promising novel technology, which can widely be applied to accelerate the drying process and preserve the nutritional values in the foodstuff. Therefore, the aim of this study was to explore the effect of CP pretreatments on hot air
M. R. I. Shishir +6 more
semanticscholar +1 more source
, 2020
To understand the complex continuous microwave drying of germinated brown rice (GBR) and clarify the drying characteristics, the heat and mass transfer of GBR under continuous microwave drying was investigated numerically and experimentally.
Liuyang Shen +8 more
semanticscholar +1 more source
To understand the complex continuous microwave drying of germinated brown rice (GBR) and clarify the drying characteristics, the heat and mass transfer of GBR under continuous microwave drying was investigated numerically and experimentally.
Liuyang Shen +8 more
semanticscholar +1 more source
Walnut structure and its influence on the hydration and drying characteristics
Drying Technology, 2020Fresh harvested walnuts are dehulled, washed, and then dried by hot air (HA) as a continuous process in the industry. The objective of the current work was to study the walnut structure and investigate its effect on the moisture transfer characteristics ...
Chang Chen +5 more
semanticscholar +1 more source
Drying Technology, 2020
The aim of this study was to improve the drying uniformity and quality of Pleurotus eryngii by using the combination of microwave drying and hot-air flow rolling drying. The moisture content, drying uniformity, and water migration of P.
Dianbin Su, Weiqiao Lv, Yong Wang
exaly +2 more sources
The aim of this study was to improve the drying uniformity and quality of Pleurotus eryngii by using the combination of microwave drying and hot-air flow rolling drying. The moisture content, drying uniformity, and water migration of P.
Dianbin Su, Weiqiao Lv, Yong Wang
exaly +2 more sources
, 2020
In the present investigation, far infrared (FIR) assisted refractance window (RW) drying (FIR+RW) of apple slices (2 and 5 mm) was evaluated in comparison with RW and hot air (HA).
Deependra Rajoriya +3 more
semanticscholar +1 more source
In the present investigation, far infrared (FIR) assisted refractance window (RW) drying (FIR+RW) of apple slices (2 and 5 mm) was evaluated in comparison with RW and hot air (HA).
Deependra Rajoriya +3 more
semanticscholar +1 more source
, 2020
Drying is a process of hydration and Elimination of water which allows the proliferation of microorganisms and development of chemical reactions without influencing morphological structure of Food Material.
M. Kouhila +6 more
semanticscholar +1 more source
Drying is a process of hydration and Elimination of water which allows the proliferation of microorganisms and development of chemical reactions without influencing morphological structure of Food Material.
M. Kouhila +6 more
semanticscholar +1 more source
Drying characteristics of kiwifruit during hot air drying
Journal of Food Engineering, 2008Abstract Drying characteristics and l -ascorbic acid changes of a kiwifruit slice (10 mm) were investigated during hot air drying at four temperatures ranging from 40 to 70 °C. A relationship between hardening of the sample surface and the drying rate was also investigated. Using the measured data, a non-linear least squares method was applied to an
Takahiro Orikasa +3 more
openaire +1 more source
Drying Technology, 2020
The demand for energy has been increasing all over the world, necessitating the introduction of novel devices to work with lower energy consumption. Modern technologies used for paddy drying are one of such processes which consumes a substantial amount ...
H. J. Das, R. Saikia, P. Mahanta
semanticscholar +1 more source
The demand for energy has been increasing all over the world, necessitating the introduction of novel devices to work with lower energy consumption. Modern technologies used for paddy drying are one of such processes which consumes a substantial amount ...
H. J. Das, R. Saikia, P. Mahanta
semanticscholar +1 more source
Drying Technology, 2019
In current work, the influences of high-humidity hot air impingement blanching (HHAIB) time (60, 90, 120, and 150 s), drying temperature (60, 65, 70, and 75 °C), and air velocity (6, 9, and 12 m/s) on drying characteristics and quality attributes of ...
Zi-Liang Liu +8 more
semanticscholar +1 more source
In current work, the influences of high-humidity hot air impingement blanching (HHAIB) time (60, 90, 120, and 150 s), drying temperature (60, 65, 70, and 75 °C), and air velocity (6, 9, and 12 m/s) on drying characteristics and quality attributes of ...
Zi-Liang Liu +8 more
semanticscholar +1 more source