Results 151 to 160 of about 25,226 (263)

Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology. [PDF]

Foods
Kamruzzaman M, Shen L, Zhang Y, Xue L, Fu K, Zhu H, Zheng X.   +6 more
europepmc   +1 more source

Comparison of Microwave Drying and Conventional Drying of Coal

, 2010
The moisture contents of the final coal products from processing plants are often too high and do not meet the requirements of the client. In many cases, drying becomes a necessary step to control the moisture content. Conventional thermal drying is inefficient and is not environmentally friendly.
openaire   +1 more source

Facile Synthesis of Methylsilsesquioxane Aerogels with Uniform Mesopores by Microwave Drying. [PDF]

Polymers (Basel), 2019
Guo X, Shan J, Lei W, Ding R, Zhang Y, Yang H.   +5 more
europepmc   +1 more source

Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels. [PDF]

J Food Sci Technol
Dalbhagat CG, Nithya A, Mandliya S, Vishwakarma S, Mishra HN.   +4 more
europepmc   +1 more source

Change in dielectric properties of sweet potato during microwave drying. [PDF]

Food Sci Biotechnol, 2019
Lee D, Mo C, Lee CJ, Lee SH.
europepmc   +1 more source

Preserving nutrient content in red cabbage juice powder via foam-mat hybrid microwave drying: Application in fortified functional pancakes. [PDF]

Food Sci Nutr
Ozcelik MM, Aydin S, Aydin E, Ozkan G.
europepmc   +1 more source

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying. [PDF]

J Food Sci Technol, 2019
Shen L, Zhu Y, Wang L, Liu C, Liu C, Zheng X.   +5 more
europepmc   +1 more source

Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon. [PDF]

Foods, 2019
Çelen S.
europepmc   +1 more source

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

Effect of microwave drying on quality kinetics of okra. [PDF]

J Food Sci Technol, 2017
Aamir M, Boonsupthip W.
europepmc   +1 more source