Results 141 to 150 of about 144,867 (172)

Water recovery of drying waste using a thermoelectric cooler and PV/T assisted. [PDF]

Sci Rep
Elbrashy A, El-Fakharany MK, Al-Sood MA, Abou-Taleb FS, Essa FA.   +4 more
europepmc   +1 more source

Micronization Combined Ultrasound-Assisted Extraction Enhances the Sustainability of Polyphenols from Pineapple and Lemon Peels Utilizing Acidified Ethanol. [PDF]

Foods
Lee YC, Chiang YC, Chen MH, Chiang PY.
europepmc   +1 more source

Multimodal objective assessment of impulsivity in healthy and mood disorder participants. [PDF]

NPP Digit Psychiatry Neurosci
Lamichhane B, Moukaddam N, Salas R, Goodman W, Sabharwal A.   +4 more
europepmc   +1 more source

UV-Curable L(-)-Borneol-Functionalized Antibacterial Hydrogels for Packaging of Fresh-Cut Banana and Cherry Tomato. [PDF]

Gels
Yuan J, Jiang Y, Liu M, Wu P, Feng G, Yu Y, Yang X.   +6 more
europepmc   +1 more source

Molecular mechanism of ischemic postconditioning in promoting diabetic ischemic brain injury repair via the microRNA-34a-BDNF-SIX3 signaling axis. [PDF]

Animal Model Exp Med
Zhao L, Zou C, Li J, Yang Y, Han Y, Ke T.   +5 more
europepmc   +1 more source

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Effect of different drying technologies on the characteristics and quality of lemon slices

Journal of Food Science, 2022
Abstract This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices.
Xiufang Bi, Qinglian Xu, Yage Xing
exaly   +3 more sources

A study of the drying effect on lemon slices using a closed-type solar dryer

Solar Energy, 2005
An experimental closed-type dryer associated with a photovoltaic system (PV) was developed. The transparent drying cabinet was designed with high transmittance glass to decrease the reflection of direct sunlight and to offer extra direct solar heating on the raw material during drying.
Carlos Eduardo Hernandez, Ho-Hsien Chen, Tzou-Chi Huang   +2 more
exaly   +2 more sources

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

Journal of Food Engineering, 2018
Abstract The effect of drying temperature (60, 65, 70, and 75 °C) on drying characteristics, shrinkage, rehydration kinetics, microstructure and color profiles of lemon slices were investigated using a far-infrared radiation heating assisted pulsed vacuum dryer.
Hong-Wei Xiao, Prabhat K Nema, Deng Li-Zhen   +2 more
exaly   +2 more sources

The effect of pre-treatment and drying temperatures on energy consumption and quality characteristics in drying of lemon (Citrus limon L.) slices

Journal of Thermal Analysis and Calorimetry, 2023
Muhammed Taşova, Hakan Polatcı, Burcu AKSÜT   +2 more
exaly   +2 more sources

Quality assessment and modeling of microwave-convective drying of lemon slices

Engineering in Agriculture, Environment and Food, 2016
Abstract Juice production is the most important process used for citrus fruits. However, drying process applied in the production of powders, flakes, and slices is also of great importance. Drying behavior of lemon slices was investigated using convective (50, 55 and 60 °C inlet air temperatures), microwave (specific power of 0.97 W g −1 ), and ...
Omid Mirzabeigi Kesbi, Morteza Sadeghi, Seyed Ahmad Mireei   +2 more
openaire   +1 more source