Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Zi-Liang Liu"'
Publikováno v:
Foods, Vol 12, Iss 6, p 1314 (2023)
Effects of vacuum freeze drying (VFD), air impingement drying (AID), hot air drying based on temperature and humidity control (TH-HAD), pulsed vacuum drying (PVD), and medium- and short-wave infrared radiation drying (MSIRD) on the drying characteris
Externí odkaz:
https://doaj.org/article/259a9ca60cdc4367a97e4d3e4a74fe6b
Autor:
Kai-Wen Yang, Dong Wang, Sriram K. Vidyarthi, Suo-Bin Li, Zi-Liang Liu, Hui Wang, Xian-Jun Chen, Hong-Wei Xiao
Publikováno v:
Plants, Vol 11, Iss 19, p 2500 (2022)
In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, colo
Externí odkaz:
https://doaj.org/article/5e5e971222154710be0ecf905d3c868f
Autor:
Sara Zielinska, Izabela Staniszewska, Justyna Cybulska, Artur Zdunek, Monika Szymanska‐Chargot, Danuta Zielinska, Zi‐Liang Liu, Hong‐Wei Xiao, Zhongli Pan, Magdalena Zielinska
Publikováno v:
Journal of the Science of Food and Agriculture. 102:5965-5973
Okra pods contain heat-sensitive substances, such as phenolic compounds and other phytochemicals that can be degraded when okra pods are subjected to heat treatment. The understanding of the impact of high humidity hot air impingement blanching (HHAI
Autor:
Sara Zielinska, Justyna Cybulska, Piotr Pieczywek, Artur Zdunek, Magdalena Kurzyna-Szklarek, Izabela Staniszewska, Zi-Liang Liu, Zhongli Pan, Hong-Wei Xiao, Magdalena Zielinska
Publikováno v:
Food and Bioprocess Technology. 15:1168-1181
Autor:
Zi-Liang Liu, Chao-Fu Wang
Publikováno v:
IEEE Journal on Multiscale and Multiphysics Computational Techniques. 7:312-319
Autor:
Zi‐Liang Liu, Shu‐Feng Chen, Lei Gao, Sara Zielinska, Shan‐Yu Wang, Hui Wang, Wen‐Jie Wang, Zhi‐An Zheng
Publikováno v:
Journal of Food Processing and Preservation. 46
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
Autor:
Xiao-Ming Fang, Zi-Liang Liu, Hong-Mei Xiao, Mehdi Torki, Valérie Orsat, G.S.V. Raghavan, Hong-Wei Xiao, Hui Wang
Publikováno v:
Journal of Cleaner Production. 406:136972
Autor:
Zi-Liang Liu, Xu-Hai Yang, Zhongli Pan, Hui Wang, Chang Chen, Yang Tao, Hong-Wei Xiao, Li-Zhen Deng, Arun S. Mujumdar
Publikováno v:
Trends in Food Science & Technology. 106:104-112
Background Low-moisture foods (LMFs) are generally considered “lower risk” in terms of food safety, however, the frequent foodborne illnesses involved in the consumption of LMFs has heightened the public concern. The low aw environments also offe
Autor:
Zi-Yu Wei, Qing Wei, Zi-Liang Liu, Zhongli Pan, Hong-Wei Xiao, Magdalena Zielinska, Sriram K. Vidyarthi, Qing-Hui Wang, Li-Zhen Deng
Publikováno v:
Drying Technology. 39:405-417
In current work, the effects of drying temperature (60, 65, 70, and 75 °C), vacuum pressure duration (VPD; 6, 9, 12, and 15 min), and ambient pressure duration (APD; 2, 3, and 4 min) on drying kine...