Results 1 to 10 of about 346,428 (340)
INFRARED AND HOT-AIR DRYING OF ONIONS
Journal of Food Processing and Preservation, 2005 The combination of infrared (IR) and hot-air drying of onion slices was explored, and the effects of processing conditions such as drying temperature, slice thickness, air temperature and velocity on onion slice characteristics were studied. The onion slice quality was evaluated on the basis of the color and the pyruvic acid content, an index of ...
D.G. PRAVEEN KUMAR +3 more
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The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Shiitake mushroom is one of the most popular delicious vegetables, but fresh shiitake mushroom has short shelf life due to biochemical degradation. Drying can prolong the shelf life of mushroom.
N. Karim +3 more
semanticscholar +1 more source
BACKGROUND Shiitake mushroom is one of the most popular delicious vegetables, but fresh shiitake mushroom has short shelf life due to biochemical degradation. Drying can prolong the shelf life of mushroom.
N. Karim +3 more
semanticscholar +1 more source
, 2021
A new image processing method based on region segmentation was established for on-line measurement of surface wrinkling of shiitake mushrooms (Lentinus edodes) during hot air drying with four RH control methods. The relationship between RH change and the
Xingyi Li +4 more
semanticscholar +1 more source
A new image processing method based on region segmentation was established for on-line measurement of surface wrinkling of shiitake mushrooms (Lentinus edodes) during hot air drying with four RH control methods. The relationship between RH change and the
Xingyi Li +4 more
semanticscholar +1 more source
Drying of garlic slices by electrohydrodynamic‐hot air method
Journal of Food Process Engineering, 2022AbstractIn this study, garlic slices were dried with a new drying method, electrohydrodynamic‐hot air combined drying system, under different temperatures (55 and 60°C) and voltages (15, 20, 25, and 30 kV), and the effects of drying conditions on drying time, color parameters, rehydration capacity, energy values, and microstructure were investigated ...
Ahmet Polat, Nazmi Izli
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Potato Shrinkage During Hot Air Drying
Food Science and Technology International, 2010Shrinkage is one of the most important physical changes that occur during the dehydration of foods. In this work, the effect of the temperature (35, 40, 50, 60 and 70 °C) and air velocity (7, 8, 9 and 10 m/s) on bulk volumetric shrinkage was investigated. Volume changes were evaluated by image analysis.
A, Frías, G, Clemente, A, Mulet
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, 2021
This study aimed to compare the impact of a pulsed electric field (PEF) with that of hot water (HW) and control (CONT) on subsequent drying rate, shrinkage, and quality parameters (degradation of l -ascorbic acid (L-AsA) and color) of spinach during hot ...
Koya Yamakage +9 more
semanticscholar +1 more source
This study aimed to compare the impact of a pulsed electric field (PEF) with that of hot water (HW) and control (CONT) on subsequent drying rate, shrinkage, and quality parameters (degradation of l -ascorbic acid (L-AsA) and color) of spinach during hot ...
Koya Yamakage +9 more
semanticscholar +1 more source
, 2021
The influence of relative humidity of hot air on the finger citron slices drying characteristics, properties and aroma during microwave drying process was investigated. A new microwave drying system with relative humidity control was developed.
Wanxiu Xu +4 more
semanticscholar +1 more source
The influence of relative humidity of hot air on the finger citron slices drying characteristics, properties and aroma during microwave drying process was investigated. A new microwave drying system with relative humidity control was developed.
Wanxiu Xu +4 more
semanticscholar +1 more source
, 2021
Energy saving and efficient drying model play important role in the extraction of high quality Chinese medicinal materials. In this work, the gastrodia elata was subjected to hot air drying of revealing the drying characteristics with the medicinal ...
K. Li +6 more
semanticscholar +1 more source
Energy saving and efficient drying model play important role in the extraction of high quality Chinese medicinal materials. In this work, the gastrodia elata was subjected to hot air drying of revealing the drying characteristics with the medicinal ...
K. Li +6 more
semanticscholar +1 more source
, 2021
The effects of cold air drying (CD) and hot air drying (HD) on the physical properties and protein stability of slightly salted silver carp fillets were investigated in terms of water-related indicators, texture profile, color and protein denaturation ...
Dawei Yu +6 more
semanticscholar +1 more source
The effects of cold air drying (CD) and hot air drying (HD) on the physical properties and protein stability of slightly salted silver carp fillets were investigated in terms of water-related indicators, texture profile, color and protein denaturation ...
Dawei Yu +6 more
semanticscholar +1 more source
Food Chemistry
This study investigates the effectiveness of microwave-assisted hot air drying (MAHD) on corn drying process, water migration, dielectric properties, microstructure, and quality attributes. The research compares MAHD with conventional hot air drying (HAD)
Nan-nan An +4 more
semanticscholar +1 more source
This study investigates the effectiveness of microwave-assisted hot air drying (MAHD) on corn drying process, water migration, dielectric properties, microstructure, and quality attributes. The research compares MAHD with conventional hot air drying (HAD)
Nan-nan An +4 more
semanticscholar +1 more source