Results 221 to 230 of about 2,391,391 (303)
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Vacuum drying characteristics of eggplants
Journal of Food Engineering, 2007Abstract The vacuum drying characteristics of eggplant were investigated. Drying experiments were carried out at vacuum chamber pressures of 2.5, 5 and 10 kPa, and drying temperature ranging from 30 to 50 °C. The effects of drying pressure and temperature on the drying rate and drying shrinkage of the eggplant samples were evaluated.
Long Wu +3 more
openaire +3 more sources
Food Research International, 2022
Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of soybean protein were prepared by combining dehydration method with spray drying and vacuum drying.
Chen Huang +4 more
semanticscholar +1 more source
Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of soybean protein were prepared by combining dehydration method with spray drying and vacuum drying.
Chen Huang +4 more
semanticscholar +1 more source
Food Chemistry, 2020
A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give high quality products was developed. Garlic slices were dried at 60 °C using four methods: ultrasonic-assisted vacuum drying (USVD), vacuum drying (VD), ultrasonic ...
Yannan Chen +5 more
semanticscholar +1 more source
A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give high quality products was developed. Garlic slices were dried at 60 °C using four methods: ultrasonic-assisted vacuum drying (USVD), vacuum drying (VD), ultrasonic ...
Yannan Chen +5 more
semanticscholar +1 more source
International Journal of Heat and Mass Transfer, 2020
Kiwifruit slices subjected to combined radio frequency (RF) and vacuum drying undergo a complicated process, including electromagnetic heating, heat and mass transfer along with a phase change of evaporation and shrinkage under a low pressure. The aim of
Lixia Hou, Xu Zhou, Shaojin Wang
semanticscholar +1 more source
Kiwifruit slices subjected to combined radio frequency (RF) and vacuum drying undergo a complicated process, including electromagnetic heating, heat and mass transfer along with a phase change of evaporation and shrinkage under a low pressure. The aim of
Lixia Hou, Xu Zhou, Shaojin Wang
semanticscholar +1 more source
Computers and Electronics in Agriculture, 2020
Microwave vacuum drying of dragon fruit (Hylocereus undatus) slice was investigated in this study and the drying process was modelled with the help of feed-forward back-propagation artificial neural network (ANN).
Gvs Bhagya Raj, K. Dash
semanticscholar +1 more source
Microwave vacuum drying of dragon fruit (Hylocereus undatus) slice was investigated in this study and the drying process was modelled with the help of feed-forward back-propagation artificial neural network (ANN).
Gvs Bhagya Raj, K. Dash
semanticscholar +1 more source
, 2020
The demand for healthy and convenient foods is a worldwide trend. Sweet potato attracted great attention due to its carbohydrates with a low glycemic index.
R. L. Monteiro +4 more
semanticscholar +1 more source
The demand for healthy and convenient foods is a worldwide trend. Sweet potato attracted great attention due to its carbohydrates with a low glycemic index.
R. L. Monteiro +4 more
semanticscholar +1 more source
LWT, 2019
The feasibility of low-field nuclear magnetic resonance (LF-NMR) was investigated to predict the dielectric properties of Chinese yam slices. Changes in relaxation behaviors and dielectric properties (at 915 and 2450 MHz) of samples during microwave ...
Linlin Li, Min Zhang, Peiqiang Yang
semanticscholar +1 more source
The feasibility of low-field nuclear magnetic resonance (LF-NMR) was investigated to predict the dielectric properties of Chinese yam slices. Changes in relaxation behaviors and dielectric properties (at 915 and 2450 MHz) of samples during microwave ...
Linlin Li, Min Zhang, Peiqiang Yang
semanticscholar +1 more source
, 2020
Potato chips, traditionally prepared by conventional frying, are the most widely consumed snack in the world; however, it has some health concerns associated. This work aims to produce potato chips fortified with calcium and vitamins C and E using Vacuum
Y. Duarte‐Correa +4 more
semanticscholar +1 more source
Potato chips, traditionally prepared by conventional frying, are the most widely consumed snack in the world; however, it has some health concerns associated. This work aims to produce potato chips fortified with calcium and vitamins C and E using Vacuum
Y. Duarte‐Correa +4 more
semanticscholar +1 more source
Food Chemistry, 2020
This study aimed to investigate the difference between ginger slices (vertically cut) and splits (horizontally cut) during microwave-vacuum drying (MVD) procedures. MVD ginger slices showed a higher shrinkage rate and a higher hardness value, with a more
Xiaohui Lin, Jun‐Li Xu, Da‐Wen Sun
semanticscholar +1 more source
This study aimed to investigate the difference between ginger slices (vertically cut) and splits (horizontally cut) during microwave-vacuum drying (MVD) procedures. MVD ginger slices showed a higher shrinkage rate and a higher hardness value, with a more
Xiaohui Lin, Jun‐Li Xu, Da‐Wen Sun
semanticscholar +1 more source
Drying Technology, 2020
A new pretreatment method using high humidity hot air impingement blanching (HHAIB) followed by pulsed vacuum drying (PVD) was employed for Thompson seedless drying. The effect of this dehydration technique on phytochemicals content (ascorbic acid, total
Jun Wang +5 more
semanticscholar +1 more source
A new pretreatment method using high humidity hot air impingement blanching (HHAIB) followed by pulsed vacuum drying (PVD) was employed for Thompson seedless drying. The effect of this dehydration technique on phytochemicals content (ascorbic acid, total
Jun Wang +5 more
semanticscholar +1 more source