Zobrazeno 1 - 10
of 1 910
pro vyhledávání: '"Hot-air drying"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract The effects of hot air temperature and slice thickness on the drying kinetics and quality of Hami melon slices (HMS) were studied. HMS (3 mm and 5 mm) were carried out in a forced convection drying oven at temperatures ranging from 60 ~ 90
Externí odkaz:
https://doaj.org/article/89bd3f59691b41519fdc114f03d3bacf
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 150-157 (2024)
To study the effects of radio frequency-assisted hot air drying (RFHAD) on the quality of South American white shrimp (Penaeus vannamei), the RFHAD process based on the dielectric properties of the shrimp was optimized. The effects of radio frequency
Externí odkaz:
https://doaj.org/article/32ffed520d5a430a90104faeb802b13b
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 192-201 (2024)
Objective: Hot air coupled with ultrasound and infrared irradiation were used for the drying of curdlan. The drying mechanism and quality change of curdlan were explored under the multi-physical fields, so as to developing the green drying technology
Externí odkaz:
https://doaj.org/article/f3fb216261fa48e49b9d3e718c7fa426
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 57-63 (2024)
To solve the problem of quality deterioration caused by easy browning in drying of yuba stick, yuba stick made from Jiusan yellow soybean, a specialty of northeast Heilongjiang, was used as the research object. Vacuum freeze drying (VFD) and hot air
Externí odkaz:
https://doaj.org/article/091e99466d754035a284494b3d7ddff9
Publikováno v:
Shipin yu jixie, Vol 40, Iss 6, Pp 43-52 (2024)
[Objective] To analyze the differences in volatile components between three kinds of dried L. edoeds. [Methods] Three different drying methods (hot air drying, radio frequency-hot air drying, vacuum freeze drying) were used to determine the volatile
Externí odkaz:
https://doaj.org/article/b906c5a72c684f0e9c6b2ff8752f3419
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
The influence of radio frequency-assisted hot air drying (RFHAD) on the drying kinetics, product quality and composition of Pacific white shrimp was evaluated and compared with radio frequency drying (RFD) and hot air drying (HAD). The results demons
Externí odkaz:
https://doaj.org/article/ae0f458f14be4436afdff0b6fe6a0614
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 89-96 (2024)
In order to explore the effects of drying methods on the physicochemical properties and structure of Phyllostachys pubescens shoot powder (PPSP), this research used bamboo shoots as raw materials, and used spray drying (SD), hot air drying (HAD) and
Externí odkaz:
https://doaj.org/article/0b8be9a724284dcd91c3dcfa68db557d
Autor:
Yu LI, Wenxue ZHU, Pengxiao CHEN, Yankun WANG, Mengmeng JIANG, Dianxuan WANG, Liang CHEN, Yuquan ZHANG, Xinyang HU, Jin WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 42-49 (2024)
To explore the moisture variation law of high oleic peanuts during hot air drying, hot air drying characteristics of various high oleic peanuts under different hot air temperatures (35, 40, 45, 50 ℃) and hot air velocities (0.5, 0.8, 1.1 m/s) were
Externí odkaz:
https://doaj.org/article/8ba1bd8c99a34bdc949d4bd84a856a34
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 198-204 (2024)
In this study, the effects of different drying methods on the polyphenol content and antioxidant activity of noni fruit were compared. The total phenol content and the content of seven phenolic compounds in noni samples after natural sun-drying, vacu
Externí odkaz:
https://doaj.org/article/262de7b435c849dba5ca1b2331609a90
Autor:
Ningning JIANG, Jiyang MA, Jian ZHANG, Aijun ZHANG, Zhaohua SHEN, Jun LIU, Yang ZHANG, Guojun DU, Cuntang WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 32-39 (2024)
To study the effects of hot air temperature and slice thickness on the drying characteristics, physicochemical properties and antioxidant components of Mulusasiatica Nakai slices. The Mulusasiatica Nakai slices with thickness of 3 mm and 5 mm were dr
Externí odkaz:
https://doaj.org/article/3d144c2f419c449daf3439b7c1c3401c