Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Xian-Long Yu"'
Autor:
Xian-Long Yu, Yu-Han Fan, Xu-Nan Zheng, Jing-Fei Gao, Li-Geng Zhuang, Yang-Ling Yu, Jing-Hui Xi, Da-Wei Zhang
Publikováno v:
Molecules, Vol 28, Iss 12, p 4845 (2023)
Imidazole-based compounds are a series of heterocyclic compounds that exhibit a wide range of biological and pharmaceutical activities. However, those extant syntheses using conventional protocols can be time-costly, require harsh conditions, and res
Externí odkaz:
https://doaj.org/article/0860c6f31e37404c8a8b6c2797115b2e
Autor:
Yong-Kang Xie, Xing-Yi Li, Chang Chen, Wei-Peng Zhang, Xian-Long Yu, Hong-Wei Xiao, Feng-Yin Lu
Publikováno v:
Plants, Vol 12, Iss 6, p 1372 (2023)
In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree
Externí odkaz:
https://doaj.org/article/ee41d9f6352f4e468c50df938ca6b7a4
Publikováno v:
Drying Technology. 41:460-476
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceaaaa49d911aa78beb0cdd705cfb999
https://doi.org/10.1080/07373937.2022.2099416
https://doi.org/10.1080/07373937.2022.2099416
Autor:
Hong-Wei Xiao, Zhongli Pan, Zi-Liang Liu, Xian-Long Yu, Hui Wang, Magdalena Zielinska, Chang Chen, Jun Wang, Xu-Hai Yang
Publikováno v:
Renewable Energy. 172:728-739
Moisturizing strategy that controls the water evaporation rate of the wet material and thus the relative humidity in the drying chamber was proposed for hot air drying of mushroom slices for the first time. To assess the effectiveness of moisturizing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::709db606965117e96c9c6901e6e3e497
https://doi.org/10.1016/j.renene.2021.03.066
https://doi.org/10.1016/j.renene.2021.03.066
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
https://doi.org/10.1080/07373937.2019.1607873
Autor:
Zhi-An Zheng, Hao-Yu Ju, Arun S. Mujumdar, Hong-Wei Xiao, Zhen-Jiang Gao, Li-Zhen Deng, Xian-Long Yu, Jun Wang
Publikováno v:
Food and Bioproducts Processing. 114:196-204
A mathematical model was presented to characterise heat transfer in high-humidity hot air impingement blanching (HHAIB) of cuboid carrots. The model accounts for condensation heat transfer and predicts the sample’s core temperature evolution with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec0b4261f84441c1a41486897e5617ce
https://doi.org/10.1016/j.fbp.2019.01.001
https://doi.org/10.1016/j.fbp.2019.01.001
Autor:
Hong-Wei Xiao, Zhen-Jiang Gao, Zhi-An Zheng, Li-Zhen Deng, Junwen Bai, Zi-Liang Liu, Jun Wang, Xian-Long Yu, Wen-Xia Yang
Publikováno v:
Drying Technology. 37:1251-1264
In current work, the influences of high-humidity hot air impingement blanching (HHAIB) time (60, 90, 120, and 150 s), drying temperature (60, 65, 70, and 75 °C), and air velocity (6, 9, and 12 m/s)...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ec7eec4ad46577f4f419730d08b8d23
https://doi.org/10.1080/07373937.2018.1494185
https://doi.org/10.1080/07373937.2018.1494185
Autor:
Yu-Hao Zhou, Parag Prakash Sutar, Sriram K. Vidyarthi, Wei-Peng Zhang, Xian-Long Yu, Xing-Yi Li, Chonghao Bi, Hong-Wei Xiao
Publikováno v:
Innovative Food Science & Emerging Technologies. 77:102987
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a19f97f51dabe4f1a1fe3a352cde7158
https://doi.org/10.1016/j.ifset.2022.102987
https://doi.org/10.1016/j.ifset.2022.102987
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
https://doi.org/10.1016/j.lwt.2021.112714
Publikováno v:
Heat and Mass Transfer in Drying of Porous Media ISBN: 9781351019224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd60da31a59bb608276b8936fb1ae946
https://doi.org/10.1201/9781351019224-4
https://doi.org/10.1201/9781351019224-4
