Results 21 to 30 of about 10,927 (260)

Statement of the problem modeling the process vacuum microwave drying for determining temperature fields in foamed suspensions

Вестник Дагестанского государственного технического университета: Технические науки, 2023
Objective. The aim of the study is to formulate a mathematical model of the process of vacuum microwave drying to determine the temperature fields in foamed suspensions.
V. V. Tkach, G. O. Magomedov, A. A. Shevtsov   +2 more
doaj   +1 more source

Optimization of microwave-vacuum drying processing parameters on the physical properties of dried Saskatoon berries

Open Agriculture, 2016
The objective of this study is to optimize the microwave-vacuum drying parameters (microwave power, drying time and fruit load) on the physical properties of dried Saskatoon berries.
Meda Venkatesh, Mitra Pranabendu, Lee Jong Hyeouk, Chang Kyu Seob   +3 more
doaj   +1 more source

Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup

Shipin gongye ke-ji, 2022
The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying ...
Wenqian FU, Yujia BAI, Kaisheng WANG, Zuoshan FENG, Yuming LIU, Tingting HUANG   +5 more
doaj   +1 more source

Effect of Ultrasound-vacuum Pretreatment on Drying Kinetics and Physical Characteristics of Hot Green Pepper [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2023
Hot green pepper (Capsicum annuum) is a commonly used spice , that is highly spoilable due to  high moisture content. Therefore, drying is valuable in order to reduce volume, transportation cost and longer shelf life.
Samin Iravani, Mahshid Jahadi, Moloud Nourani   +2 more
doaj   +1 more source

Effect of Vacuum Microwave Drying on Quality of Candied Strawberry

Shipin gongye ke-ji
To investigate the effects of different microwave drying conditions on the texture and nutritional quality of candied strawberries in a vacuum environment.
Rongrong HE, Liying NIU, Dajing LI, Zhongyuan ZHANG, Dongmei TANG, Chunju LIU, Yadong XIAO, Meimei NIE, Lixia XIAO   +8 more
doaj   +1 more source

Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content

International Journal of Food Studies, 2017
The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant ...
Robbarts Nongmaithem, Venkatesh Meda
doaj   +1 more source

Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2013
Massive consumption of energy in drying industry makes it a matter of challenge regarding economical aspects and limited recourses. Several methods for drying including hot air convection, vacuum, infrared and hot air convection-infrared technologies ...
Adabi Esmaeili Mohammad, Motevali Ali, Nikbakht Ali M., Khoshtaghaza Hadi Mohammad   +3 more
doaj   +1 more source

Effects of Different Drying Methods on Volatile/Semi-volatile Components and Surface Structure of Sweet Potato Solid Spice

Shipin gongye ke-ji, 2023
To compare the effects of different drying methods on the solid spice of sweet potato, the fresh sweet potato was taken as the research object, and infrared drying, freeze drying, microwave vacuum drying and vacuum drying were carried out after baking ...
Chun CUI, jiaxin LIANG, Meng YUAN, Mingqi GAO, Zhifei CHEN, Chi ZHANG, Wenjing YANG, Yuqing XING, Jiale HUANG, Chunping XU   +9 more
doaj   +1 more source

Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques

Food Chemistry Advances, 2023
Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet.
Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, Venkatesh Meda   +3 more
doaj   +1 more source

Selective elimination of quiescent cancer cells by dequalinium chloride via ROS‐mediated ferroptosis

FEBS Open Bio, EarlyView.
Dequalinium chloride (DQ) selectively eliminates quiescent cancer cells (QCCs) by amplifying mitochondrial ROS. QCCs exhibit elevated basal ROS and limited redox‐buffering capacity, making them vulnerable to further ROS increases. DQ‐induced ROS exceeds the tolerance threshold, triggering lipid peroxidation and ferroptosis, whereas proliferating cells ...
Kotaro Miyamoto, Shiori Sakai, Minori Endo, Terigele, Mizuho Niibori, Taiki Morita, Yu Goto, Arisa Yoshida, Tomohiro Tanaka, Ning Lin, Takahiro Kuchimaru, Hiroyuki Nakamura, Masahiro Inoue, Shinae Kizaka‐Kondoh, Tetsuya Kadonosono   +14 more
wiley   +1 more source