Results 101 to 110 of about 345,864 (289)
Process modelling and optimization of osmotic dehydration assisted drying of red bell peppper
Osmotic dehydration (pretreatment) of red bell pepper in hypertonic salt (NaCl) solution and drying was studied. A 4X4X4 factorial experiment in a Randomized Complete Block Design (RCBD) was used for the pretreatment and pretreated samples were later ...
Adesoji Matthew Olaniyan +3 more
core +1 more source
Color parameters change of quince during combined drying [PDF]
This paper presents the research results on the color change of quince during combined drying. The applied combined drying includes osmotic drying in sucrose solution and convective tray drying with heated air.
Radojčin Milivoj +4 more
doaj
A transpiration‐inspired Janus nanofiber membrane creates a persistent dry‐wet interface that couples localized solar heating with hydration‐induced ion regulation. The asymmetric architecture sustains directional water and ion transport, suppresses salt accumulation, and enables simultaneous seawater evaporation and stable electricity generation ...
Qin Su +10 more
wiley +1 more source
Polymer‐based hydrogels have emerged as promising materials for atmospheric water harvesting (AWH) due to their high water affinity, tunable network structure, and excellent moisture adsorption‐desorption performance. Functional hydrogel systems enable efficient water capture and controlled release under low‐energy conditions, offering a sustainable ...
Swagata Datta +6 more
wiley +1 more source
A zwitterionic copolymer, Poly(2‐methacryloyloxyethyl phosphorylcholine‐co‐2‐aminoethyl methacrylate hydrochloride) (P(MPC‐co‐AEMA)) copolymers, with tunable MPC/AEMA ratios, is grafted onto the polyamide (PA) selective layer via secondary interfacial polymerization. Balancing reactive anchoring segments (AEMA) and zwitterionic segments (MPC) regulated
Shaofan Duan +13 more
wiley +1 more source
Research background. There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing ...
Fernanda Rezende Abrahão +4 more
doaj +1 more source
Low‐Tg HEMs are designed to improve membrane‐electrode adhesion by promoting intimate contact with catalyst layers. After hydration, the membrane develops a hydrogel‐like network that supports water uptake and ion transport while retaining mechanical robustness.
Zhiwei Ren +8 more
wiley +1 more source
Osmotic dehydration of peas .2. Influence of osmosis on drying behavior and product quality
The effect of osmotic dehydration on subsequent air drying behavior and product quality was investigated for peas being osmosed in sucrose and sucrose+citrate mixed solutions.
Ertekin, FK, Cakaloz, T
core +2 more sources
Effect of Different Osmotic Agents and Drying Conditions on the Quality of Lemon Preserves
This study aimed to investigate the feasibility of using sugar alcohols (xylitol, sorbitol, and maltitol) as osmotic agents to replace traditional sucrose in the osmotic dehydration of lemon. Lemon preserves were subsequently obtained by drying at 45, 50,
Xinyi LÜ +3 more
doaj +1 more source
MOF‐Derived Cu‐TiO2/Alginate Micromotors for Buoyancy‐Regulated 3D Motion
In this work, cyanobacteria‐inspired sodium alginate (SA)/Cu‐TiO2/Fe3O4 hydrogel micromotors generate and encapsulate O2 microvesicles upon light irradiation, enabling buoyancy‐mediated Z‐axis upward migration and surface enrichment at the light‐exposed water‐air surface.
Wei Zou +7 more
wiley +1 more source

