Results 41 to 50 of about 346,428 (340)
Foods, 2022 Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, and drying is an effective practice to enhance its storability after harvesting.
Huihuang Xu +7 more
semanticscholar +1 more source
PeerJ, 2022 Hot air drying is an alternative technique to either maintain or increase bioactive compounds in agricultural products because temperatures can be controlled.
E. S. P. Yap +3 more
semanticscholar +1 more source
Drying Technology, 2022 Convective hot air drying technology is widely used for fruits and vegetables drying process due to its simplicity in usage, small investment, and convenience in operation.
H. Ju +5 more
semanticscholar +1 more source
Analysis of Volatile Components in Chrysanthemum nankingense Leaves Dried by Different Methods by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Calculation of Odor Activity Value [PDF]
Shipin Kexue, 2023 To determine the effects of drying methods on the volatile compounds and explore the key aroma compounds in Chrysanthemum nankingense leaves, head-space solid phase micro-extraction combined with gas chromatography mass spectrometry (HS-SPME-GC-MS) was ...
WU Yuzhen, WANG Jieqiong, YU Haitao, YU Xiaoyu, YU Zhifang
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Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice
Foods, 2022 The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group.
Xingang Xu +5 more
semanticscholar +1 more source
Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach
Foods, 2022 The purpose of this study was to explore the drying kinetics, effective moisture diffusivity, activation energy, color variation, and the thermal degradation properties of anthocyanins of blood-flesh peach under hot air drying for the first time.
Si Tan +6 more
semanticscholar +1 more source
Shipin yu jixie, 2022 Objective: Using wheat bran as raw material, the extruded bran is obtained by extrusion stabilization treatment, and the best drying method for extruded bran is determined.
WU Fan +4 more
doaj +1 more source
Study on the drying characteristics of rice by microwave and hot air drying [PDF]
The Journal of Engineering, 2021 Abstract This study presents the experimental methods of microwave drying and hot air drying of rice to simultaneously improve the dry storage effect of rice, reduce the mouldy and spoilage of rice, and measure the moisture content, water activity and temperature changes. A thermal imaging camera was used to photograph the temperature
Fangqing Ling, Tongsheng Sun
openaire +2 more sources
Foods, 2021 The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio),
Yousef Abbaspour-Gilandeh +3 more
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Drying kinetics of Pleurotus eryngii slices during hot air drying
Open Physics, 2022 Hot air drying is widely adopted to extend the shelf life of Pleurotus eryngii, which is an edible fungus with high nutritional value and large market demand. Understanding moisture transfer during hot air drying is essential for both quality improvement
Liu He +5 more
doaj +1 more source