Výsledky vyhledávání - "Jian-Sheng Meng"

Prediction of energy and exergy of mushroom slices drying in hot air impingement dryer by artificial neural network

Autor: Hui Wang, Hong-Wei Xiao, Zi-Liang Liu, Jian-Sheng Meng, Xian-Long Yu, Junwen Bai, Shu-Xi Wang, Zhen-Jiang Gao

Publikováno v: Drying Technology. 38:1959-1970

In current work, the energy and exergy analysis of hot air impingement drying mushroom slices was conducted under different air temperature (55, 60, 65, 70, and 75 °C), air velocity (3, 6, 9, and 12 m/s), and sample thickness (6, 9, and 12 mm) by th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::51352eaacf5b8bf045b0b4488f487f4f
https://doi.org/10.1080/07373937.2019.1607873

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Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure

Autor: Shu-Yao Wang, Valérie Orsat, Jian-Sheng Meng, Hong-Wei Xiao, Xian-Long Yu, Zi-Liang Liu, Hui Wang, Zhi-An Zheng, G.S.V. Raghavan

Publikováno v: LWT. 154:112714

Exploring new blanching technology can help to deal with the challenge of better preservation of fruits and vegetables in food industry. In current work, vacuum-steam pulsed blanching (VSPB) was employed to ginger and its effect on peroxidase (POD) i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::41f112d3657f80bfebebbc9f8a8f1d7e
https://doi.org/10.1016/j.lwt.2021.112714

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Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots

Autor: Zhang Yang, Zhen-Jiang Gao, Li-Zhen Deng, Zi-Liang Liu, Jian-Sheng Meng, Hong-Wei Xiao, Zhongli Pan, Qian Zhang

Publikováno v: Carbohydrate polymers. 222

Effects of ripeness (four stages from the lowest to highest degree—I, II, III, and IV) on the physicochemical properties, pectin contents and nanostructure, and drying kinetics of apricots were investigated. The color values (L*, a*, and b*) and to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38dae8a65e170fb4e6158758958b775b
https://pubmed.ncbi.nlm.nih.gov/31320051

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Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Autor: Jian-Sheng Meng, Xian-Long Yu, Xiao-Ming Fang, Hong-Wei Xiao, P. P. Sutar, Jun Wang, Hui Wang

Publikováno v: Food Chemistry. 338:127799

An emerging blanching technology, namely vacuum-steam pulsed blanching (VSPB) was employed to blanch the carrots and its effects on blanching efficiency, microstructure and ultrastructure, drying kinetics, colour, texture, phytochemicals (phenolics a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1daa23970b48a05cd935ac6e57cba332
https://doi.org/10.1016/j.foodchem.2020.127799

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