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Drying Technology, 2021
Drying temperature, air velocity, material thickness during hot air drying usually have a significant influence on drying kinetics and quality attributes of fruits and vegetables.
Weipeng Zhang +4 more
semanticscholar +1 more source
Drying temperature, air velocity, material thickness during hot air drying usually have a significant influence on drying kinetics and quality attributes of fruits and vegetables.
Weipeng Zhang +4 more
semanticscholar +1 more source
Potato Shrinkage During Hot Air Drying
Food Science and Technology International, 2010Shrinkage 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
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Drying characteristics of kiwifruit during hot air drying
Journal of Food Engineering, 2008Abstract 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 +3 more
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The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Shiitake mushroom is one of the most popular delicious vegetables, but fresh shiitake mushroom has short shelf life due to biochemical degradation. Drying can prolong the shelf life of mushroom.
N. Karim +3 more
semanticscholar +1 more source
BACKGROUND Shiitake mushroom is one of the most popular delicious vegetables, but fresh shiitake mushroom has short shelf life due to biochemical degradation. Drying can prolong the shelf life of mushroom.
N. Karim +3 more
semanticscholar +1 more source
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 +5 more
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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 +5 more
openaire +2 more sources
Drying of garlic slices by electrohydrodynamic‐hot air method
Journal of Food Process Engineering, 2022AbstractIn 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
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The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Flavor plays a critical role of defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD).
Shuai Ge +7 more
semanticscholar +1 more source
BACKGROUND Flavor plays a critical role of defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD).
Shuai Ge +7 more
semanticscholar +1 more source
Drying Technology, 2020
Cold plasma (CP) is a promising novel technology, which can widely be applied to accelerate the drying process and preserve the nutritional values in the foodstuff. Therefore, the aim of this study was to explore the effect of CP pretreatments on hot air
M. R. I. Shishir +6 more
semanticscholar +1 more source
Cold plasma (CP) is a promising novel technology, which can widely be applied to accelerate the drying process and preserve the nutritional values in the foodstuff. Therefore, the aim of this study was to explore the effect of CP pretreatments on hot air
M. R. I. Shishir +6 more
semanticscholar +1 more source
Drying kinetic of Tilapia nilotica drying using hot air
20104, 37, KKU Engineering ...
Umphisak Teeboonma, Prateep Toomthong
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Internal mechanical stresses in hot air drying
Theoretical Foundations of Chemical Engineering, 2005The problem of the mechanical strain distribution in a flat moisture-containing sample past which air flows is solved numerically. It is shown that the stresses are maximal in transient modes, when the temperature and moisture-content gradients within the sample are high.
A. M. Afanas’ev +3 more
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