Results 31 to 40 of about 253,975 (312)

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

Analysis of temperature field of grain and drying medium for grain drying integrated mechanical device.

MATEC Web of Conferences, 2018
In order to improve the working efficiency of the drying tower and the hot blast stove in the process of grain drying, this paper proposes a method to solve the problems of air pollution and energy waste caused by excessive combustion or insufficient ...
Wang Heng, Cao Shukun, Cui Yi, Cao Zijian, Xu Shuqiang   +4 more
doaj   +1 more source

Comparative Analysis of the Impact of Three Drying Methods on the Properties of Citrus reticulata Blanco cv. Dahongpao Powder and Solid Drinks

Foods, 2023
Citrus reticulata Blanco cv. Dahongpao is a traditional Chinese citrus variety. Due to the high investment in storage and transport of Citrus reticulata Blanco cv. Dahongpao and the lack of market demand, the fresh fruit is wasted.
Shunjie Li, Xiaoxue Mao, Long Guo, Zhiqin Zhou   +3 more
doaj   +1 more source

Effect of Water Distribution during Pre-drying on the Microstructure and Texture Properties of Peach Crisps Produced by Hot Air-Vacuum Freeze Drying [PDF]

Shipin Kexue, 2023
In this study, experiments were conducted to investigate the effect of moisture distribution during pre-drying on the microstructure and textural quality of hot air-vacuum freeze dried peach slices. The moisture distribution during the hot air pre-drying
YU Wanjia, JIN Xin, HU Lina, XIAN Meilin, LIU Ping, BI Jinfeng
doaj   +1 more source

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

Effects of different drying techniques on the composition of giloy leaf powder and their utilization as a nutritive food colour [PDF]

BIO Web of Conferences
Tinospora cordifolia or Guduchi or Giloy is an ayurvedic medicine plant highly appreciated for its immunomodulatory, antioxidant, anti-inflammatory, and other medicinal properties.
Kaur Parminder, Sibian Mandeep Singh
doaj   +1 more source

Effects of different drying methods on degradation characteristics of anthocyanins and antioxidant capacity in blueberries

Shipin yu jixie, 2023
Objective: Reducing the degradation of anthocyanins in blueberry during drying. Methods: The far infrared drying was applied to the drying of blueberries, and compared with traditional hot air drying to explore the degradation characteristics of major ...
ZHAO Wei, HUANG Jia-qi
doaj   +1 more source

Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts [PDF]

, 2016
The aim of this study was to investigate the effect of freeze-drying, hot air-drying and vacuum-drying at 70, 90 and 110 °C, on dried lemon pomace polyphenols and antioxidant capacity.
Bowyer, Michael C., Golding, John B., Papoutsis, Konstantinos, Pristijono, Penta, Scarlett, Christopher J., Stathopoulos, Costas E., Vuong, Quan V.   +6 more
core   +2 more sources

Mass Transfer Study on Drying of Curdlan by Hot Air Coupled with Ultrasound and Infrared Irradiation and Quality Analysis

Shipin gongye ke-ji
Objective: Hot air coupled with ultrasound and infrared irradiation were used for the drying of curdlan. The drying mechanism and quality change of curdlan were explored under the multi-physical fields, so as to developing the green drying technology of ...
Hongqian WANG, Qinyu DAI, Rui ZHU, Chong ZHANG, Yongbin HAN, Dandan LI, Yang TAO   +6 more
doaj   +1 more source

Microwave and hot-air drying of Thai red curry paste [PDF]

Maejo International Journal of Science and Technology, 2008
Thai red curry paste was dried with two different drying methods: microwave and hot-air drying. The microwave drying was carried out in a microwave oven with output power of 180, 360 and 540 W, while the hot-air drying was carried out at drying air ...
Sudathip Inchuen
doaj