Results 21 to 30 of about 346,428 (340)
Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices [PDF]
Foods, 2020 Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s.
W. Senadeera +4 more
semanticscholar +2 more sources
Osmotic and convective hot air drying of sweet gourd. [PDF]
Food Sci Biotechnol, 2022 Kinetics of osmotic dehydration (OD) and insights into the effect of salt concentration (5%, 10%, 15%, 20%), drying temperature (50 ∘C, 60 ∘C, 70 ∘C), and sample thickness (4 mm, 6 mm, 8 mm) on the drying kinetics of sweet gourd of two varieties (SGV-1 and SGV-2) were investigated based on the Fick's second law of diffusion model.
Kadir N +4 more
europepmc +3 more sources
Hot-air drying characteristics and mathematical model of cantaloupe slices
Shipin yu jixie, 2022 Objective: In order to improve the quality of cantaloupe production and shorten the drying period. Methods: Use different blanching time (0.5, 1.0, 1.5, 2.0, 2.5 min), impregnation liquid (0.1%, 0.2%, 0.3%, 0.4%, 0.5% citric acid solution) to pretreat ...
ZHANG Xue-bo +3 more
doaj +2 more sources
Effect of freeze drying and hot air drying methods on quality of cordycepin production [PDF]
MATEC Web of Conferences, 2018 This study determined the effect of drying methods including hot air drying and freeze drying on the quality of cordycepin production from Cordyceps militaris. The fruiting bodies and mycelium of C. militaris were used as the raw material.
Chimsook Thitiphan
doaj +2 more sources
Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying
Journal of Oleo Science, 2020 Peanuts are usually with high moisture after harvest and must be dried to prevent mildew. Hot air drying is the most commonly used method for peanut drying. The purpose of this study was to evaluate the drying temperatures on the peanut qualities. In this paper, fresh peanuts were dried with solar radiation (control group) and hot air at 35-60°C until ...
Qu, Chenling +4 more
openaire +4 more sources
Periodica Polytechnica Chemical Engineering, 2014 In this study, combined microwave vacuum drying (MVD) with hot-air drying was evaluated, and then compared with hot-air drying and freeze drying, by the quality of the created product. The aim was to show that MVD is a strong quality competitor with the conventional hot-air drying and the widely used, but expensive freeze drying.
Sándor Ferenczi +2 more
openaire +3 more sources
Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis [PDF]
Food Chemistry: XThe changes in physicochemical index, volatile flavor, and lipid profiles in Parapenaeopsis hardwickii during hot air drying were studied. As drying time progressed, the L*, hardness, chewiness, gumminess, peroxide value (PV), and thiobarbituric acid ...
Wenxiong Zheng +7 more
doaj +2 more sources
Food Science & NutritionABSTRACT The investigation encompassed an examination of the drying durations, modeling, and quality attributes (color, rehydration capacity, microstructural features, total soluble solid [TSS], and pH values) of strawberry slices subjected to diverse drying methodologies, namely electrohydrodynamic (EHD), EHD‐hot
Polat, Ahmet
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Drying Characteristics of Okra Slices on Drying in Hot Air Dryer
Procedia Engineering, 2013 AbstractDrying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Care must be taken in choosing the drying system. Study comparing traditional drying and other drying methods for the reduction of the drying time and to a significant improvement of the ...
Wankhade, P.K. +2 more
openaire +2 more sources
Hot Air Drying of Green Table Olives
Food Technology and Biotechnology, 2005 The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curves were determined and quality of dried green olives was evaluated by instrumental analysis (bulk density, particle density, porosity, shrinkage, moisture ...
Ongen, G, Sargin, S, Tetik, D, Kose, T
openaire +5 more sources