Results 1 to 10 of about 38,843 (265)

Drying kinetics of Pleurotus eryngii slices during hot air drying

Open Physics, 2022
Abstract 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 and energy-efficient dryer design.
Liu He, Jiao Junhua, Tian You, Liu Jia’ao, Yuan Pei, Wu Xuehong   +5 more
openaire   +2 more sources

HOT AIR DRYING, IMPACT OF INFRARED DRYING, AND COMBINED HOT AIR-INFRARED DRYING ON ALFALFA DRYING QUALITY AND PERFORMANCE

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, Ziwen GUO, Guanghui WANG, Chen CAI, Zhiqin WANG   +4 more
openaire   +1 more source

Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae [PDF]

Journal of Food Science and Technology, 2014
Ultrasound assisted hot air drying of Flos Lonicerae was investigated in this study. The effects of drying parameters such as ultrasonic radiation distance, ultrasonic power and drying temperature on drying characteristics were discussed. The results showed that ultrasound application has positive and significant effects on hot air drying.
Yunhong, Liu, Yue, Sun, Shuai, Miao, Fang, Li, Denglin, Luo   +4 more
openaire   +2 more sources

Comparative Study of Hot Air Drying and Microwave Drying for Dewatered Sludge [PDF]

Clean Technologies and Environmental Policy, 2021
Abstract Large amounts of sludge are generated from wastewater treatment in seafood processing industries. Most of the dewatered sludge in Thailand is not utilized and disposed by landfilling. The dried sludge utilization as refuse-derived fuel (RDF) is an alternative solution due to the gross calorific value (GCV), which is greater than 21.9 ...
Wittawat Wulyapash, Awassada Phongphiphat, Sirintornthep Towprayoon   +2 more
openaire   +2 more sources

Determination of drying kinetics and quality parameters for drying apricot cubes with electrohydrodynamic, hot air and combined electrohydrodynamic-hot air drying methods

Drying Technology, 2020
In this study, the effects of the electrohydrodynamic (EHD) drying method with needle and wire, the hot air method and a combination of the EHD-hot air methods on the drying kinetics, color, rehydr...
Polat, Ahmet, Izli, Nazmi
openaire   +3 more sources

Hot-Air Drying Model for Udon Noodles.

Food Science and Technology Research, 2000
Experimental drying curves of udon noodles in an air temperature (dry bulb) range of 15 to 65°C and a relative humidity range of 60 to 80% were evaluated to develop an appropriate mathematical model to predict the moisture content of udon noodles at any time during the air-drying process.
Jie Yu CHEN, Keiichi ISOBE, Han ZHANG, Ryuji MATSUNAGA   +3 more
openaire   +2 more sources

Hot Air Impingement Drying Enhanced Drying Characteristics and Quality Attributes of Ophiopogonis Radix

Foods, 2023
The effects of drying temperature and air velocity on the drying characteristics, color, bioactive compounds, rehydration ratio, and microstructure of Ophiopogonis Radix during hot air impingement drying (HAID) were explored in the current study. The experimental results showed that the drying temperature and air velocity had a significant impact on ...
Zhian Zheng, Shanyu Wang, Chujie Zhang, Min Wu, Dezhou Cui, Xiaosong Fu, Lei Gao, Aichao Li, Qing Wei, Ziliang Liu   +9 more
openaire   +3 more sources

Hawthorn Drying: An Exploration of Ultrasound Treatment and Microwave–Hot Air Drying

Processes, 2023
Drying is one of the methods used for preserving fruits and vegetables. However, due to the lengthy process and elevated temperature of convective drying, other pretreatment and drying methods are studied to shorten the drying time and obtain high-quality products. This study aimed to examine the effect of ultrasonic (US) pretreatment and microwave–hot
Mohammad Kaveh, Małgorzata Nowacka, Esmail Khalife, Kamal Imanian, Yousef Abbaspour-Gilandeh, Maryam Sabouri, Safoura Zadhossein   +6 more
openaire   +1 more source

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 ...
Chenling, Qu, Xueke, Wang, Ziwei, Wang, Songcheng, Yu, Dianxuan, Wang   +4 more
openaire   +3 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 degrees 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 ...
Öngen, Gaye, Sargin, Sayit, Tetik, Derya, Köse, Timur   +3 more
openaire   +3 more sources