Results 41 to 50 of about 162,194 (353)

Drying Effects on Chemical Composition and Antioxidant Activity of Lippia thymoides Essential Oil, a Natural Source of Thymol

Molecules, 2021
Leaves of Lippia thymoides (Verbenaceae) were dried in an oven at 40, 50 and 60 °C and the kinetic of drying and the influence of the drying process on the chemical composition, yield, and DPPH radical scavenging activity of the obtained essential oils ...
Lidiane Diniz do Nascimento, Sebastião Gomes Silva, Márcia Moraes Cascaes, Kauê Santana da Costa, Pablo Luis Baia Figueiredo, Cristiane Maria Leal Costa, Eloisa Helena de Aguiar Andrade, Lênio José Guerreiro de Faria   +7 more
doaj   +1 more source

Drying kinetics and mass transfer properties in the drying of thistle flower [PDF]

Brazilian Journal of Food Technology, 2019
Abstract Thistle flowers, and particularly their stigmas, are used to coagulate milk in the production of a number of traditional Portuguese cheeses due to their high milk-clotting activity provided by the high content of aspartic proteases. The aim of the present work was to determine the mass transfer properties of thistle flower under different ...
Guiné, Raquel, Fontes, Luísa, Lima, Maria João   +2 more
openaire   +6 more sources

Drying kinetics of paddy drying with graphene far-infrared drying equipment at different IR temperatures, radiations-distances, grain-flow, and dehumidifying-velocities

Case Studies in Thermal Engineering, 2023
Graphene has a high electric heating conversion rate and can be used as a new heat source for far-infrared drying equipment to improve drying efficiency and reduce energy consumption.
Yuanjie Du, Jianchun Yan, Hai Wei, Huanxiong Xie, Yanghua Wu, Jinge Zhou   +5 more
doaj   +1 more source

Drying and denaturation kinetics of Beta-Lactoglobulin during convective drying [PDF]

Journal of Food Engineering, 2018
Abstract Beta-Lactoglobulin (β-Lg) is the major fraction of whey protein that comprises more than 65%. Therefore, denaturation of β-Lg during drying can affect the protein functionality where the whey protein is used as an ingredient in food products.
Haque, M. Amdadul, Oliver, Md Moinul Hosain, Putranto, Aditya, Adhikari, Benu   +3 more
openaire   +2 more sources

Effect of Swell-Drying on Mango (Mangifera indica) Drying Kinetics

Foods, 2022
Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (δW), apparent drying coefficient (Dapp), and time to obtain a final moisture content of 20% d.b (tf = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a
Luis Alberto Casaverde-Pacherrez, Carmen Téllez-Pérez, Colette Besombes, Daniel Marcelo-Aldana, Karim Allaf, Edilberto Vásquez-Díaz   +5 more
openaire   +3 more sources

Garlic: kinetic drying and thermodynamic properties

Bioscience Journal, 2017
: Dehydrated garlic is an importance spice in pre-cooked and processed food products, but studies of the drying variables of this product are scarce. Thus, this work aimed to model and study the kinetics of garlic drying at three different temperatures (
Caroline Cagnin, Maria Siqueira de Lima, Richard Marins da Silva, Marco Antônio Pereira da Silva, Geovana Rocha Plácido, Bheatriz Silva Morais de Freitas, Daniel Emanuel Cabral de Oliveira   +6 more
doaj   +3 more sources

A macroscopic model for sessile droplet evaporation on a flat surface [PDF]

, 2018
The evaporation of sessile droplets on a flat surface involves a complex interplay between phase change, diffusion, advection and surface forces. In an attempt to significantly reduce the complexity of the problem and to make it manageable, we propose a ...
Darhuber, Anton A., van der Heijden, Thijs W. G., van der Schoot, Paul   +2 more
core   +2 more sources

A new way of valorizing biomaterials: the use of sunflower protein for 1 a-tocopherol microencapsulation [PDF]

, 2013
Biopolymer based microparticles were efficiently prepared from sunflower protein (SP) wall material and a-tocopherol (T) active core using a spray-drying technique. Protein enzymatic hydrolysis and/or N-acylation were carried out to make some structural
A. Nesterenko, Aider, Augustin, Avaltroni, Benita, Burkus, Chabanon, Chanamai, Charve, Church, Daqiq, De Graaf, Dickinson, Dubey, Elizondo, F. Silvestre, F. Violleau, Faria, Favaro-Trindade, Fennema, Gharsallaoui, Glantz, Gonzalez-Perez, Gonzalez-Perez, Gonzalez-Perez, Goodno, Gouin, Guyomarc'h, I. Alric, Junyaprasert, Kang, Kawakatsu, Kong, Lamsal, Luo, Martinez, Matemu, Mo, Molina, Nesterenko, Nesterenko, Nunes, Ortiz, Patino, Pickardt, Pierucci, Rampon, Rascon, Rbii, Reiffers-Magnani, Robins, Rondel, Rusli, Salgado, V. Durrieu, Vastag, Vilkhu, Wang, Wong, Yohannes, Yoo, Yu, Yust, Zheng, Zorba   +64 more
core   +4 more sources

Kinetics of the Vacuum Drying of Cheeses

Foods and Raw Materials, 2014
Cheeses are analyzed as vacuum drying objects. An experimental vacuum drier and its elements are schematized. The operating principle of the experimental setup is described. Moisture is demonstrated to be among the most important components of cheese. The physicochemical composition of cheeses is considered.
openaire   +3 more sources

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

CyTA - Journal of Food, 2019
The influence of diverse hot-air drying temperature on bioactive compounds, nutritional components, and physical aspects of apricot (Prunus armeniaca L. var. Tilton) fruits from 40°C to 80°C was evaluated.
Antonio Vega-Gálvez, Issis Quispe-Fuentes, Elsa Uribe, Javier Martinez-Monzo, Alexis Pasten, Roberto Lemus-Mondaca   +5 more
doaj   +1 more source