Results 31 to 40 of about 346,428 (340)
, 2019 The whole study is donated by the Research Council of Turkey (TUBITAK) by 101R114 numbered project.
Erdem, Tunahan +2 more
openaire +3 more sources
Food Chemistry: X, 2023 Highlights • Widely target metabolomics was used to investigate the metabolites of green teas.• Heat-conduction drying could produce much more abundant volatile compounds.• Hot-air drying could reduce amino acids, flavonols but raise flavonoid glycosides.
Z. Tu +8 more
semanticscholar +1 more source
Optimization of Two Step Drying Process of Porphyra by Hot Air and Microwave and Quality Evaluation
Shipin gongye ke-ji, 2022 In this paper, a two-step hot air and microwave drying method was used to dry Porphyra, and the drying process was optimized. Taking the total drying time of Porphyra, the contents of protein and total sugar in dried Porphyra as indexes, the optimal ...
Pengcheng LIN +5 more
doaj +1 more source
Foods, 2023 Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave drying, vacuum ...
Qiulian Shen +3 more
doaj +1 more source
INMATEH Agricultural Engineering, 2023 This study analyzes the drying of alfalfa using hot air, infrared and combined drying techniques. Different temperatures, radiation heights, radiation power and wind speed are used as control factors, and drying time, color, crude protein and specific energy consumption are used as evaluation indicators.
Xihang SUN +4 more
openaire +1 more source
Molecules, 2023 Drying is one of the oldest methods of obtaining a product with a long shelf-life. Recently, this process has been modified and accelerated by the application of pulsed electric field (PEF); however, PEF pretreatment has an effect on different properties—
Agnieszka Ciurzyńska +4 more
semanticscholar +1 more source
Fluids, 2023 With regard to drying fresh grain prior to storage, the drying tower with a downward moving bed with hot air is often used, which always has high energy consumption during operation. To optimize the operation, according to the actual operating parameters
Hairui Wang +5 more
doaj +1 more source
Effect of Drying Methods on the Volatile Flavor Compounds of the Pileus and Stipe of Hypsizygus marmoreus [PDF]
Shipin Kexue, 2023 The effects of hot air drying (60, 70 and 80 ℃), freeze drying and natural air drying on the volatile flavor compounds in the pileus and stipe of Hypsizygus marmoreus were investigated by headspace solid phase microextraction-gas chromatography-mass ...
WANG Yonglun, LI Xing, YANG Miao, LIN Zina, DONG Xiaobo, XU Huaide
doaj +1 more source
Hot Air Drying Characteristics and Process Optimization of Cowpea
Shipin gongye ke-ji, 2023 This study aimed to optimize the process parameters and hot-air drying characteristics of the cowpea under different drying conditions. Cowpea was tested under different conditions of hot air temperature, hot air velocity and number of layers of ...
Qiaofei LI +4 more
doaj +1 more source
Food Chemistry, 2022 In this paper, the changes of non-volatile taste substances and the formation mechanism of taste quality of Lentinula edodes during hot air drying at 50 °C were studied.
Xin-Yao Wen +6 more
semanticscholar +1 more source