Results 301 to 310 of about 10,333,968 (356)

Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism

Food Chemistry, 2023
In this study, microwave infrared vibrating bed drying (MIVBD) method was used to dry ginger and the key characteristics of the product were determined, in terms of drying characteristics, microstructure, phenolic and flavonoid contents, ascorbic acid (AA), sugar content, and antioxidant properties.
Zeng, Shiyu, Wang, Bo, Zhao, Donglin, Lv, Weiqiao   +3 more
openaire   +4 more sources

Evaluation and process monitoring of jujube hot air drying using hyperspectral imaging technology and deep learning for quality parameters.

Food Chemistry
Timely and effective detection of quality attributes during drying control is essential for enhancing the quality of fruit processing. Consequently, this study aims to employ hyperspectral imaging technology for the non-destructive monitoring of soluble ...
Quancheng Liu, Xinna Jiang, Fan Wang, Shuxiang Fan, Baoqing Zhu, Lei Yan, Yun Chen, Yuqing Wei, Wanqiang Chen   +8 more
semanticscholar   +1 more source

Spray drying and quality changes

1998
Spray drying is a convective drying technique used to transform a feed in liquid or slurry form to a dry free-flowing powder. The quality of spray-dried powders is often defined as a function of their use.
Dumoulin, Elisabeth, Bimbenet, J.J.
openaire   +3 more sources

Electrohydrodynamic drying: Effects on food quality

Drying Technology, 2021
Electrohydrodynamic (EHD) drying is a novel nonthermal technique using cold plasma in high electric field for dewatering of heat-sensitive foods.
Anjaly Paul, Alex Martynenko
openaire   +1 more source

Carrageenan drying with dehumidified air: drying characteristics and product quality

International Journal of Food Engineering, 2012
Abstract Applying dehumidified air is considered as an option to retain quality in carrageenan drying. This work concerns the effects of operational temperature, air velocity, and carrageenan thickness on the progress of drying and product quality when using dehumidified air. Final product quality and progress of drying were measured by
Djaeni, M., Sasongko, S.B., Prasetyaningrum, Aji A, A.A., Jin, X., van Boxtel, A.J.B.   +4 more
openaire   +2 more sources

Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties

Critical reviews in food science and nutrition, 2020
The growing concerns over product quality have increased demand for high quality dried food products and encouraged researchers to explore and producers of such products to implement novel microwave (MW)-assisted drying methods.
M. Zielińska, Ewa Ropelewska, Hongwei Xiao, A. Mujumdar, C. Law   +4 more
semanticscholar   +1 more source

Bulgur Quality as Affected by Drying Methods

Journal of Food Science, 2002
ABSTRACT: Solar‐drying and microwave‐drying methods significantly affected the bulk density of bulgur samples in our study. The pilaf bulgur yield was highest for solar‐dried bulgur, followed by microwave‐, tray‐, and sun‐dried bulgur samples, respectively.
openaire   +2 more sources

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

, 2020
Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD), infrared drier (IR), and microwave drier (MD) at a temperature of 60°C.
Richard Osae, Gloria Essilfie, Raphael N Alolga, Ernest Bonah, Haile Ma, Cunshan Zhou   +5 more
semanticscholar   +1 more source

Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices.

Food Chemistry, 2019
In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices.
Jingkun Yan, Li-xia Wu, Ze-Ru Qiao, Wu-Dan Cai, Haile Ma   +4 more
semanticscholar   +1 more source

Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance.

Food Chemistry, 2020
A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give high quality products was developed. Garlic slices were dried at 60 °C using four methods: ultrasonic-assisted vacuum drying (USVD), vacuum drying (VD), ultrasonic ...
Yannan Chen, M. Li, Thasmi Shashikala Kumari Dharmasiri, Xiangyun Song, Feng Liu, Xiao Wang   +5 more
semanticscholar   +1 more source