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
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Comparison of drying characteristics of Thompson seedless grapes using combined microwave oven and hot air drying [PDF]
Journal of the Saudi Society of Agricultural Sciences, 2011 Comparison of drying characteristics of Thompson seedless grapes using combined microwave oven and hot air cabinet dryer was investigated. The drying rate curves indicated the absence of a constant-rate drying period in all drying methods.
A.S. Kassem +4 more
doaj +2 more sources
Effect of Freeze Drying, Hot Air Drying, and Hot Air Drying Preceded by Freezing on Phytochemical Composition, Antioxidant Capacity, and Technological Properties of Mango Peels. [PDF]
FoodsMango peels have great potential for upcycling in the food industry. This study addressed important knowledge gaps regarding mango peel drying, namely, the effect of drying on mango peels’ bound phenolics, and the impact of prior freezing on the composition of hot air-dried mango peels.
Marçal S +3 more
europepmc +5 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
Study on drying characteristics of combined microwave-hot air drying of paddy
Case Studies in Thermal EngineeringCombining microwave drying with traditional hot-air drying can significantly enhance drying efficiency and uniformity owing to its unique internal heating characteristics, making it suitable for drying fresh paddy susceptible to mold.
Zhilong Zhang +5 more
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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
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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
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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
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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
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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