Results 21 to 30 of about 10,333,968 (356)
Ultrasonics sonochemistry, 2021 Highlights • US-CD significantly improved antioxidant capacity and total phenolic content of dried apples.• US-CD reduced drying time by nearly 45% compared to traditional hot air drying (HAD).• US-CD reserved the micro-structure of the dried apples ...
Ozan Kahraman +3 more
semanticscholar +1 more source
Pretreatment of citrus by-products affects polyphenol recovery:a review [PDF]
, 2018 A large amount of citrus waste is generated annually. This waste is of great economic worth, since it contains high levels of polyphenols, which have attracted scientific interest due to their potent antimicrobial and antiradical activities. Pretreatment
Bowyer, Michael C. +7 more
core +2 more sources
Drying characteristics of wood of invasive tree species growing in an urban environment
Les, 2019 Non-native tree species are increasingly growing in urban environments, where they are exposed to cultivation and pruning measures, and in many cases their growth becomes uncontrolled, even invasive.
Denis Plavčak +3 more
doaj +1 more source
Journal of Food Quality, 2022 Solar tunnel drying and semiwash processing methods are popular among coffee growers in southwestern Ethiopia. However, the effect of these processing methods on coffee quality has not been studied in detail.
Elfinesh Firdissa +3 more
semanticscholar +1 more source
Drying quality and colour of subfossil oak from central Serbia [PDF]
Glasnik Šumarskog Fakulteta: Univerzitet u Beogradu, 2018 The subject of this paper is the analysis of the quality of natural and conventional drying of subfossil oak wood. In addition to the drying quality, the colour of this material, as well as the effect of the drying process on colour change have ...
Veizović Marko +3 more
doaj +1 more source
Processes, 2021 Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year.
M. Radojčin +7 more
semanticscholar +1 more source
Microwave drying of green bean slices: drying kinetics and physical quality [PDF]
Czech Journal of Food Sciences, 2015 Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several microwave power settings were studied as 180, 360, 600, and 800 W.
DOYMAZ, İbrahim +2 more
openaire +3 more sources
Model and simulation of a solar kiln with energy storage [PDF]
, 2010 A solar kiln with energy storage can be used for continuous drying. This kiln consisted of several units which were modeled to simulate it in operation.
JANNOT, Yves +2 more
core +6 more sources
Agriculture, 2022 If paddy is not dried in time after harvesting, it very easily becomes moldy, which causes substantial losses. Inappropriate drying methods also affect the quality and safety of paddy when it enters the drying process.
Na Zhang +6 more
doaj +1 more source
Storage quality of dark, firm, dry meat [PDF]
Applied and Environmental Microbiology, 1978 Dark, firm, dry meat contains little or no glucose. Therefore, spoilage bacteria growing on such meat immediately attack amino acids so that spoilage odors and ammonia are detectable at comparatively low cell densities (about 10(6)/cm2).
K G, Newton, C O, Gill
openaire +2 more sources