Results 31 to 40 of about 16,324 (254)
SLS Fabrication of Highly Porous Model Including Fine Flow Channel Network Aiming at Regeneration of Highly Metabolic Organs [PDF]
, 2006 Fabrication of very porous scaffold for regeneration of highly metabolic organs is reported. Polycaprolactone (PCL) powder was mixed with fine salt grains as filler and SLS processed to develop a model including fine flow channel network.
Huang, Hongyun +3 more
core +1 more source
Properties of bio-based gum Arabic/clay aerogels [PDF]
, 2016 Lightweight bio-based aerogels from sustainable gum Arabic (GA) and sodium montmorillonite (Na+-MMT) clay were prepared by means of a simple freeze-drying process. GA/clay aerogels showed high porosity (87.9%–94.9%) of mainly open type and the mechanical
Abt, Tobias Martin +2 more
core +2 more sources
Processing Cindalok Condiment Using Foam-Mat Drying Method
FoodTech: Jurnal Teknologi Pangan, 2021 This study was conducted to determine the effect of egg white on the physicochemical and sensory characteristics of grass jelly condiments, using a randomized block design (RAK) consisting of 1 factor 3 treatment levels, where the ratio of egg white and grass jelly concentrations was 50g: 500g, 75g: 500g, 100g: 500g used nine replications so that 27 ...
Alpina Evi Melianti +3 more
openaire +1 more source
Andalasian International Journal of Agricultural and Natural SciencesWhole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and ...
Abdi Abdi, Tuty Anggraini, Alfi Asben
doaj +3 more sources
Horticulturae, 2022 In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract.
Nguyen Minh Thuy +3 more
doaj +1 more source
Foam Mat Drying Characteristics of Mango Pulp
International Journal of Food Science and Nutrition Engineering, 2012 Mango is widely preferred because of its excellent flavour and nutritional quality. Mango pulp fro m Dussehri variety was foam mat d ried using 0, 3, 5, 7, and 9% egg white as foaming agent and then dried at air dry ing temperature of 65, 75 and 85 o C.
Robin A. Wilson +3 more
openaire +2 more sources
Drying of thick foam formed mats comprising chemithermomechanical pulp fibers
BioResources, 2022 This paper focuses on the drying studies of foam-formed wood fibre based relatively thick materials via infrared drying, impingement drying, and microwave drying. The drying experiments were carried out for materials with three initial moisture ratios and thickness levels.
Keränen Janne T. +2 more
openaire +2 more sources
Beverages, 2017 The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant ...
Norhazirah Affandi +3 more
doaj +1 more source
Monitoring spatially heterogeneous dynamics in a drying colloidal thin film [PDF]
, 2010 We report on a new type of experiment that enables us to monitor spatially and temporally heterogeneous dynamic properties in complex fluids. Our approach is based on the analysis of near-field speckles produced by light diffusely reflected from the ...
Berne B.J. +8 more
core +2 more sources
Non-linear oscillatory rheological properties of a generic continuum foam model: comparison with experiments and shear-banding predictions [PDF]
, 2012 The occurence of shear bands in a complex fluid is generally understood as resulting from a structural evolution of the material under shear, which leads (from a theoretical perspective) to a non-monotonic stationnary flow curve related to the ...
Bruneau, Charles-Henri +4 more
core +7 more sources