Zobrazeno 1 - 10
of 764
pro vyhledávání: '"Microwave pretreatment"'
Autor:
王小悦，胡晓，罗国柳，钟金锋，刘雄，覃小丽 WANG Xiaoyue, HU Xiao, LUO Guoliu, ZHONG Jinfeng, LIU Xiong, QIN Xiaoli
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 11, Pp 8-14，49 (2024)
为了寻找一种高效提取山桐子油的方法，拓展山桐子油的应用范围，分别采用微波和高压对山桐子进行预处理后采用盐效应辅助水剂法提取其中的油脂。探究液固比、NaCl质量浓度、提取温度
Externí odkaz:
https://doaj.org/article/f42b8efca7ab466a861d7d0276655b61
Autor:
Zeinab Nooshi Manjili, Alireza Sadeghi Mahoonak, Vahid Erfani Moghadam, Mohammad Ghorbani, Hoda Shahiri Tabarestani
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 2, Pp 295-308 (2024)
Introduction Seeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pu
Externí odkaz:
https://doaj.org/article/9c608f99c603471ab158a0ad9f6fbb3e
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 994-1003 (2024)
Abstract Drying, an age‐old method of food preservation, involves the concurrent exchange of heat and mass, resulting in reduced moisture content. The current study is based on experimental approach to evaluate the impact of combined microwave and
Externí odkaz:
https://doaj.org/article/8e202f4acd9d46f999f936d48c3d6683
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Our study investigates the effects of iron oxide (Fe3O4) nanoparticles combined microwave pretreatment on the anaerobic digestibility and soluble chemical oxygen demand (SCOD) of meat industry sludge. One of our main objectives was to see wh
Externí odkaz:
https://doaj.org/article/cbd156e014b8477d9bc380a0a2bee17d
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 10, Pp 7-13,19 (2024)
旨在为山苍子油的高效加工和深度开发利用提供参考，以未经微波预处理的山苍子果为对照，对山苍子果进行微波预处理，考察微波预处理时间对压榨山苍子油得率、脂肪酸组成、活性成分
Externí odkaz:
https://doaj.org/article/838dbcdfd0f94d758b742840788fcb5b
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101381- (2024)
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsatur
Externí odkaz:
https://doaj.org/article/4142e404940942a7aa444024c2f3bccf
Autor:
Mortazavi Pardis, Azadmard-Damirchi Sodeif, Piravi-Vanak Zahra, Ahmadi Omid, Anarjan Navideh, Martinez Fleming, Jafarizadeh-Malmiri Hoda
Publikováno v:
Green Processing and Synthesis, Vol 12, Iss 1, Pp 525-35 (2023)
The effect of microwave pretreatment and moisture levels of Camelina sativa seeds on the quality of extracted oil by cold press was investigated. The seed moistures were adjusted to 2.5%, 5.0%, 7.5%, and 10.0% and pretreated with microwaves for 0, 1,
Externí odkaz:
https://doaj.org/article/250074fe14454a9d9c5018e157827052
Autor:
奉美桃，刘千千，刘智辉，夏楠，肖新生，蒋黎艳 FENG Meitao, LIU Qianqian, LIU Zhihui, XIA Nan, XIAO Xinsheng, JIANG Liyan
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 9, Pp 15-23 (2023)
为了对油茶籽高值化预处理技术的发展和高附加值山茶油产品的开发提供参考,以油茶籽为实验材料，未经任何预处理的油茶籽作为对照组，直接进行压榨制油，研究微波（800 W，4 min)、烘烤(
Externí odkaz:
https://doaj.org/article/56b7f1b777f04e7b8bf37656e697d0d4
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 2, Pp 1-9,41 (2024)
摘要：旨在为提高油莎豆的贮藏稳定性，采用微波对油莎豆进行预处理，研究了冷藏（4 ℃）和常温（20~31 ℃）贮藏条件下油莎豆水分含量、脂肪酶活性及其油脂酸值和过氧化值的变化规律
Externí odkaz:
https://doaj.org/article/a83f660fc68047e287b37efd88b56b71
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106671- (2023)
The aim of this study was to examine the impacts of microwave pretreatment (MWP) and ultrasonic pretreatment (USP) on drying time (DT), mass transfer kinetics, effective water diffusivity (Deff), rehydration rate, color index (L*, a*, b*), and the su
Externí odkaz:
https://doaj.org/article/31b678d1ecc442fc8d663747fef09d0c