Results 261 to 270 of about 253,975 (312)

Overcoming the Trade‐Off Between Magnetic Coupling and Electrical Insulation in Soft Magnetic Materials via Nanochain Engineering

Advanced Science, EarlyView.
This study employs a nanochain engineering approach combined with an in situ oxidation strategy to fabricate self‐insulating iron‐based magnetic nanochains, addressing the challenge of balancing magnetic coupling and electrical insulation in soft magnetic materials.
Dingrong Zuo, Lichen Liu, Haibo Ke, Rongsheng Bai, Huaping Ding, Jing Zhou, Zhenxiang Cheng, Peng Yu, Weihua Wang   +8 more
wiley   +1 more source

Nanoarchitectonics of Porous Carbons Templated by Inorganic Metal Oxides and Alkali Metal Salts for Energy and Environmental Applications

Advanced Science, EarlyView.
This review explores inorganic metal oxides and metal salt nanoparticles templated porous carbons, highlighting their synthesis, structural features, and performance in energy and environmental applications. It critically compares template types, porosity control, and functional outcomes across recent literature.
Gurwinder Singh, Jibi Kunjumon, Harleen Kaur, Narinder Singh, Gregory Franklin, Arpita Pandey Tiwari, Lukas Van Zweiten, John Kennedy, Ajayan Vinu   +8 more
wiley   +1 more source

Microscale Mapping of Fiber Strain and Damage in Composite Wrinkled Laminates Using Computed Tomography Assisted Wide‐Angle X‐Ray Scattering

Advanced Science, EarlyView.
This study combines full‐field tomography with diffraction mapping to quantify radial (ε002$\varepsilon _{002}$) and axial (ε100$\varepsilon _{100}$) lattice strain in wrinkled carbon‐fiber specimens for the first time. Radial microstrain gradients (−14.5 µεMPa$\varepsilon \mathrm{MPa}$−1) are found to signal damage‐prone zones ahead of failure, which ...
Hoang Minh Luong, James Trevarthen, Igor Dolbnya, Wadwan Singhapong, Nicholas Pilato, Richard Butler, Jiraphant Srisuriyachot, Alexander J. G. Lunt   +7 more
wiley   +1 more source

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Drying characteristics of kiwifruit during hot air drying

Journal of Food Engineering, 2008
Abstract Drying characteristics and l -ascorbic acid changes of a kiwifruit slice (10 mm) were investigated during hot air drying at four temperatures ranging from 40 to 70 °C. A relationship between hardening of the sample surface and the drying rate was also investigated. Using the measured data, a non-linear least squares method was applied to an
Takahiro Orikasa, Takeo Shiina
exaly   +2 more sources

Potato Shrinkage During Hot Air Drying

Food Science and Technology International, 2010
Shrinkage is one of the most important physical changes that occur during the dehydration of foods. In this work, the effect of the temperature (35, 40, 50, 60 and 70 °C) and air velocity (7, 8, 9 and 10 m/s) on bulk volumetric shrinkage was investigated. Volume changes were evaluated by image analysis.
A, Frías, G, Clemente, A, Mulet
openaire   +2 more sources

Drying of garlic slices by electrohydrodynamic‐hot air method

Journal of Food Process Engineering, 2022
AbstractIn this study, garlic slices were dried with a new drying method, electrohydrodynamic‐hot air combined drying system, under different temperatures (55 and 60°C) and voltages (15, 20, 25, and 30 kV), and the effects of drying conditions on drying time, color parameters, rehydration capacity, energy values, and microstructure were investigated ...
Ahmet Polat, Nazmi Izli
openaire   +2 more sources

Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryings

Food Science and Biotechnology, 2022
Kumquat is famous for its unique flavor and nutritional value. In this study, the drying kinetics, moisture effective diffusivity, phytochemical properties, and antioxidant capacities of kumquat dried by hot air drying (HAD) and air-impingement jet drying (AIJD) were comparatively investigated.
Si Tan, Yu Wang, Wenwen Fu, Yuping Luo, Shan Cheng, Wenfeng Li   +5 more
openaire   +2 more sources

INFRARED AND HOT-AIR DRYING OF ONIONS

Journal of Food Processing and Preservation, 2005
The combination of infrared (IR) and hot-air drying of onion slices was explored, and the effects of processing conditions such as drying temperature, slice thickness, air temperature and velocity on onion slice characteristics were studied. The onion slice quality was evaluated on the basis of the color and the pyruvic acid content, an index of ...
D.G. PRAVEEN KUMAR, H. UMESH HEBBAR, D. SUKUMAR, M.N. RAMESH   +3 more
openaire   +1 more source

Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices

Heat and Mass Transfer, 2017
Drying and physicochemical characteristics of nectarine slices were investigated using hot-air and hybrid hot air-microwave drying methods under fixed air temperature and air speed (50 °C and 0.5 m/s, respectively). Microwave power levels for the combined hot air-microwave method were 80, 160, 240, and 320 W.
Miraei Ashtiani S-H, Sturm B, Nasirahmadi A   +2 more
openaire   +2 more sources