Results 281 to 290 of about 346,428 (340)

Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices

Heat and Mass Transfer, 2017
Drying and physicochemical characteristics of nectarine slices were investigated using hot-air and hybrid hot air-microwave drying methods under fixed air temperature and air speed (50 °C and 0.5 m/s, respectively). Microwave power levels for the combined hot air-microwave method were 80, 160, 240, and 320 W.
Miraei Ashtiani S-H, Sturm B, Nasirahmadi A   +2 more
openaire   +3 more sources

Recent advances of novel thermal combined hot air drying of agricultural crops [PDF]

Trends in Food Science and Technology, 2016
Background: Developing an efficient drying system with combined novel thermal and conventional hotair drying of agricultural crops has become potentially a viable substitute for conventional drying techniques.
Daniel I Onwude, Norhashila Hashim, Guangnan Chen   +2 more
exaly   +2 more sources

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Improving the hot air drying of garlic slices by perforation synergistic alcohol pretreatment

Drying Technology, 2023
Long processing time represents a serious challenge in hot air drying since it led to high energy consumption and quality deterioration. A synergistic pretreatment of artificial perforation and alcohol maceration (PAT) was proposed in this study to ...
Yabin Feng, Kui Suo, Liqiang Chen, Hafida Wahia, Cunshan Zhou, Zhenfeng Yang, Xianhui Chang, Liyu Shi, Wei Chen, Chunbo Song, Saisai Li   +10 more
semanticscholar   +1 more source

The influence mechanism and control strategy of relative humidity on hot air drying of fruits and vegetables: a review

Drying Technology, 2021
Drying temperature, air velocity, material thickness during hot air drying usually have a significant influence on drying kinetics and quality attributes of fruits and vegetables.
Weipeng Zhang, Xu-hai Yang, A. Mujumdar, H. Ju, Hongwei Xiao   +4 more
semanticscholar   +1 more source

Effects of microwave-hot air combined drying on the moisture content, physical properties, flavor, and volatile components of prunes (Prunus domestica L.)

Drying Technology
This study aimed to comprehensively investigate the effects of various microwave - hot air combined drying methods on prunes. Five drying techniques were evaluated: hot air drying (HAD), microwave - hot air drying (MHAD), hot air drying - microwave ...
Qisen Zhang, Bo Wang, Hao Zhang, Rongru Lin, Liling Yang, Weiqiao Lv, H. Xiao   +6 more
semanticscholar   +1 more source

Radiofrequency-assisted hot-air drying of Sichuan pepper (Huajiao)

LWT, 2021
Dry spices are at risk of microbial contamination because traditional drying processes fail to eliminate unwanted microorganisms. Radiofrequency (RF) has shown the potential for pasteurizing agricultural products.
Shuxiang Liu, H. Wang, Shaojie Ma, Jianwu Dai, Qing Zhang, Wen Qin   +5 more
semanticscholar   +1 more source

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Flavor plays a critical role of defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD).
Shuai Ge, Yuyu Chen, Shenghua Ding, Hui Zhou, Liwen Jiang, Youjin Yi, F. Deng, Rongrong Wang   +7 more
semanticscholar   +1 more source

Cold plasma pretreatment – A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom

Drying Technology, 2020
Cold plasma (CP) is a promising novel technology, which can widely be applied to accelerate the drying process and preserve the nutritional values in the foodstuff. Therefore, the aim of this study was to explore the effect of CP pretreatments on hot air
M. R. I. Shishir, N. Karim, Tao Bao, Vemana Gowd, Tian Ding, Chongde Sun, Wei Chen   +6 more
semanticscholar   +1 more source

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

Effect of hot‐air drying on drying characteristics and quality of tiger nut

Journal of the Science of Food and Agriculture
AbstractBACKGROUNDThe delayed drying of newly harvested tiger nuts can lead to mold and rancidity. Timely drying is therefore important. However, few studies have analyzed the impact of hot‐air drying on the quality of tiger‐nut oil and starch, making it essential to establish optimal drying conditions.RESULTSThe results showed that the drying ...
Pengxiao Chen, Han Bao, Mengmeng Jiang, Wenxue Zhu, Yating Zhao, Runyang Zhang, Kaihao Zhu   +6 more
openaire   +2 more sources