Results 51 to 60 of about 49,297 (205)

Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

Molecules, 2020
The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by ...
Aneta Wojdyło, Krzysztof Lech, Paulina Nowicka   +2 more
doaj   +1 more source

Effect of various processing parameters on the quality of papaya fruit tea [PDF]

, 2005
Exotic fruits from which drinks are ma de in most tropical countries are so abundant and such in a great variety, that it would probably be impossible for people to sample all of them, but they worth a try.
Abdul Majid, Fadzilah Adibah, Md. Zaki, Nurul Asyikin, Muhammad, Ida Idayu   +2 more
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Dynamic Covalent Synthesis of Crystalline Porous Graphitic Frameworks [PDF]

, 2020
Porous graphitic framework (PGF) is a two-dimensional (2D) material that has emerging energy applications. An archetype contains stacked 2D layers, the structure of which features a fully annulated aromatic skeleton with embedded heteroatoms and periodic
Cai, S, Chan, EM, Chen, H, Ciston, J, Dun, C, Gordon, MP, Li, X, Liu, Y, Liu, Y, Mao, H, Reimer, JA, Sun, B, Tan, T, Urban, JJ, Wang, H, Zhang, J, Zhang, Q, Zheng, H, Zheng, Q   +18 more
core   +2 more sources

Effects of drying methods on the quality and microstructure of Armillaria luteo-virens

Shipin yu jixie, 2022
Objective: This study aimed to determine the most suitable drying method for Armillaria luteo-virens. Methods: The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition ...
MENG Di, DANG Bin, ZHANG Jie, XIE Xiao-xia, Gasongchenglin   +4 more
doaj   +1 more source

A Novel Energy Efficient Adsorption Drying with Zeolite For Food Quality Product: A Case Study in Paddy and Corn Drying [PDF]

, 2013
Nowadays, the importance of powdered food products as for example soups, sauces, dried yeasts, and herbal medicine is increasing for consumer convenience. Mostly, these products have been produced with drying process either, direct sunlight, conventional,
Aishah, Nurul, Djaeni, Mohamad, Kiono, Berkah Fajar Tamtomo, van Boxtel, AJB   +3 more
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Complex microwave conductivity of Na-DNA powders

, 2006
We report the complex microwave conductivity, $\sigma=\sigma_1-i\sigma_2$, of Na-DNA powders, which was measured from 80 K to 300 K by using a microwave cavity perturbation technique.
Alexandre S. S., Artacho E., Barnett R., Dube D. C., Eley D. D., Endres R. G., Fink H.-W., Franklin R. E., Gervasio F. L., Holstein T., Kino H., Kitano H., Klein O., Maeda A., Porath D., Tran P., Wittlin A., Yoo K.-H., Zhang Y.   +18 more
core   +1 more source

Effects of Different Drying Methods on The Quality of Dried Yellow Peach Slices

Shipin gongye ke-ji, 2023
The aim of this study was to investigate the effects of different drying methods on the quality of dried yellow peach slices. Yellow peach slices were used as the research object, and vacuum freeze-drying (FD) and FD combined with microwave vacuum drying
Xiaofan XING, Haonan LIU, Fei YAO, Changhong LIU, Lei ZHENG   +4 more
doaj   +1 more source

Effect of curing conditions and harvesting stage of maturity on Ethiopian onion bulb drying properties [PDF]

, 2019
The study was conducted to investigate the impact of curing conditions and harvesting stageson the drying quality of onion bulbs. The onion bulbs (Bombay Red cultivar) were harvested at three harvesting stages (early, optimum, and late ...
Adgo, Enyew, Damot, Getachew A., Delele, Mulugeta, Fanta, Solomon, Nicolai, B, Nyssen, Jan, Verboven, P, Workie, Melkamu A., Zewdie, Tewodros   +8 more
core   +1 more source

Study on Shrinkage Deformation of Food in Microwave-Vacuum Drying [PDF]

, 2015
Selected Papers from the 19th International Drying Symposium (IDS 2014), Part 2Drying shrinkage is an important problem in the food industry. Focusing on microwave vacuum drying, we study the mechanism of deformation due to shrinkage of the food ...
Sashi, Haruki, Tanigawa, Hirofumi, Tsuruta, Takaharu   +2 more
core   +2 more sources

Some numerical methods of diffusion equation for dic technique [PDF]

, 2012
Food drying is one of the common techniques for preserving food to decrease the moisture content and minimize the biochemical reactions of degradation.
Alias, Norma, Che Abd. Ghani, Asnida, Saipan@Saipol, Hafizah Farhah   +2 more
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