Results 311 to 320 of about 10,333,968 (356)

Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying

, 2020
Effects of microwave hot-air flow rolling dry-blanching (MARDB) on drying characteristics and quality of pleurotus eryngii were investigated. The pleurotus eryngii were dry-blanched under microwave power of 3 W/g for blanching times ranging from 0 to 12 ...
Dianbin Su, Weiqiao Lv, Yong Wang, Lijun Wang, Dong Li   +4 more
semanticscholar   +1 more source

Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

Journal of Food Engineering, 2019
Chili pepper is difficult to dry as the outermost surface is covered with an epicuticular wax layer, which hinders moisture transfer. Chemical dipping pretreatments and thermal blanching methods are often employed to enhance its drying process.
Xiao-lin Zhang, Chongshan Zhong, A. Mujumdar, Xu-hai Yang, Li-Zhen Deng, Jun Wang, Hongwei Xiao   +6 more
semanticscholar   +1 more source

Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations

, 2020
To investigate the intensive effect of contacting ultrasound applied in infrared (IR) drying, a self-designed ultrasound-assisted IR (US-IR) dryer was developed, the water diffusion kinetics of carrot slices during hybrid US-IR drying was studied and the
Yiting Guo, Bengang Wu, Xiuyu Guo, F. Ding, Z. Pan, Haile Ma   +5 more
semanticscholar   +1 more source

Quality of dry chemistry testing.

The Southeast Asian journal of tropical medicine and public health, 2000
Since the development of the qualitative test paper for urine in 1950s, several kinds of dry-state-reagents and their automated analyzers have been developed. "Dry chemistry" has become to be called since the report on the development of quantitative test paper for serum bilirubin with reflectometer in the end of 1960s and dry chemistry has been world ...
H, Nakamura, N, Tatsumi
openaire   +1 more source

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Journal of Food Science
Abstract Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the ...
Abolfazl Akhoundzadeh Yamchi, Faroogh Sharifian, Esmail Khalife, Mohammad Kaveh   +3 more
openaire   +2 more sources

Effect of different drying methods on the sensory quality and chemical components of black tea

LWT, 2019
This study investigated the effects of conventional hot-air drying, microwave drying, far-infrared drying, halogen lamp drying and halogen lamp-microwave combination drying on sensory and chemical quality of black tea.
Fengfeng Qu, Xiaojing Zhu, Zeyi Ai, Yu-jie Ai, Fangfang Qiu, D. Ni   +5 more
semanticscholar   +1 more source

Enhancing coke quality in dry slaking

Coke and Chemistry, 2011
Improvement in coke strength by methane treatment in dry quenching is considered. Kinetic and thermodynamic data for the thermal decomposition of methane indicate that its decomposition products may participate in a secondary reaction: the crosslinking of graphite planes in the coke structure, with consequent increase in strength.
V. V. Bogolova, I. A. Sultanguzin, A. M. Gyul’maliev   +2 more
openaire   +1 more source

Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods

LWT, 2019
The aim of the study was to conduct comparative analyses on drying kinetics, color, rehydration ratio, polysaccharide content and aromatic components composition of shitake mushrooms dried by using hot air drying, infrared drying and intermittent ...
Qingfa Wang, Song Li, Xue Han, Yuanying Ni, Dandan Zhao, J. Hao   +5 more
semanticscholar   +1 more source

Food drying and quality interactions

1992
International ...
Bimbenet, J.J., Lebert, André
openaire   +1 more source

Freeze Drying – High-Quality Food Preservation

2008
The ancient Incan people used to store their meats and vegetables high on the slopes of the Andes Mountains in Peru. The cold temperatures froze the food and the low atmospheric pressures at the high altitudes dried the food out. The Incas were practicing one of the earliest methods of preserving foods: freeze drying.
Richard W. Hartel, AnnaKate Hartel
openaire   +1 more source