Zobrazeno 1 - 10
of 957
pro vyhledávání: '"microwave vacuum"'
Autor:
Özcan Bulantekin, Alper Kuşçu
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
The objective of the study was to whether the microwave vacuum drying system, which makes positive contributions to the quality characteristics in food drying, would have positive effects on the existing quality criteria by using explosion puffing dr
Externí odkaz:
https://doaj.org/article/324d3dce83254d248c39424ac2f28b8a
Autor:
Han, Lucong, Yan, Yuying ⁎
Publikováno v:
In International Journal of Heat and Fluid Flow March 2025 112
Autor:
Xiaoping Yang, Zhengying Ma, Fangxin Wan, Ao Chen, Wenkang Zhang, Yanrui Xu, Zepeng Zang, Xiaopeng Huang
Publikováno v:
Foods, Vol 13, Iss 22, p 3712 (2024)
In this study, we analyzed the effects of three pretreatment methods—microwave, steam, and blanching—on the quality of Honeysuckle to determine the optimal pretreatment method; we then investigated the influence of different drying temperatures,
Externí odkaz:
https://doaj.org/article/39837adb286d487d8e10a11aa825da33
Autor:
Shailendra Kumar
Publikováno v:
Advances in Bamboo Science, Vol 7, Iss , Pp 100064- (2024)
Drying round bamboo is important to ensure its dimensional stability, to protect it from biological agents and for making high quality products. Conventional kiln drying of bamboo requires extended drying periods. Microwave drying of bamboo has been
Externí odkaz:
https://doaj.org/article/7044fe0506334904a3ff020ced387faf
Publikováno v:
Shipin yu jixie, Vol 39, Iss 10, Pp 166-174 (2023)
Objective: This study aimed to investigate the effects of drying methods on passion fruit peels. Methods: Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying.
Externí odkaz:
https://doaj.org/article/2cace7d71bba4875a0ba85f24fa216c6
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 327-333 (2023)
The aim of this study was to investigate the effects of different drying methods on the quality of dried yellow peach slices. Yellow peach slices were used as the research object, and vacuum freeze-drying (FD) and FD combined with microwave vacuum dr
Externí odkaz:
https://doaj.org/article/eac1cfb437a547308bbd05ba9accea90
Autor:
Yuanman Yue, Qian Zhang, Guojun Ma, Fangxin Wan, Zepeng Zang, Yanrui Xu, Futai Kang, Xiaopeng Huang
Publikováno v:
Foods, Vol 13, Iss 19, p 3075 (2024)
In this research, the objective was to optimize the drying process of Astragalus by investigating the effects of microwave vacuum drying parameters, including temperature (30, 35, 40, 45, and 50 °C) and slice thickness (2, 3, 4, 5, and 6 mm). In add
Externí odkaz:
https://doaj.org/article/85d5495d608a461c86b30ee9d31ffaf9
Autor:
Abdul Hameed, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Imran Mahmood Khan, Sobia Niazi, Muhammad Waheed Iqbal, Tahreem Riaz, Muhammad Faisal Manzoor, Mohammed Abdalla
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1596-1611 (2023)
ABSTRACTIn this study, grape juice was concentrated through a microwave vacuum-assisted technique. The concentrate was prepared at different powers (30, 50, 80 W) and vacuum pressures (35, 50, 70 kPa) for different time intervals to optimize the proc
Externí odkaz:
https://doaj.org/article/85d443f0c95443b49b5abd8ecf311d71
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 41-50 (2023)
The effects of ultrasonic treatment (US), osmotic dehydration (OD), ultrasonic-assisted osmosis (USOD), vacuum-assisted osmosis (VAOD), and ultrasonic/vacuum-assisted osmosis (VUOD) on the drying kinetics, microstructure, pore characteristics, and ph
Externí odkaz:
https://doaj.org/article/0cb2bc4cbfbb4225b46465c758f424cc
Autor:
Shailendra Kumar
Publikováno v:
Advances in Bamboo Science, Vol 6, Iss , Pp 100053- (2024)
Bamboo is one of the important ligno-cellulosic materials available as an alternative to timber. For quality products from round bamboo, drying is an important processing step. Most bamboo species show a propensity to develop defects during drying. I
Externí odkaz:
https://doaj.org/article/5a92a11edf6144808ed8fd1798bbfe52