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Статті в журналах з теми "Drying properties"

Автор: Grafiati

Опубліковано: 3 червня 2025

Оновлено: 31 липня 2025

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1

Basri, Efrida, Nurwati Hadjib, and Saefudin Saefudin. "BASIC PROPERTIES IN RELATION TO DRYING PROPERTIES OF THREE WOOD SPECIES FROM INDONESIA." Journal of Forestry Research 2, no. 1 (2005): 49–56. https://doi.org/10.20886/ijfr.2005.2.1.49-56.

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The objectives of this study were to investigate basic and drying properties of three wood species from Indonesia, i.e. kuda (<em>Lannea coromandelica </em>Merr.), waru (<em>Hibiscus tiliaceus </em>L. and mindi besar (<em>Melia dubia </em>Cav.). The basic properties include density, shrinkages, modulus of rupture (MOR), compression parallel to grain (C//), wood strength and anatomical structures. Meanwhile, the drying properties included drying time and drying defects. The initial-final temperature and humidity for each species was based on defects that resulted from high temperature drying tr

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2

Чернышев, Aleksandr Chernyshev, Ефимова, and Tatyana Efimova. "Physical and mechanical properties and drying modes of Quercus petraea without artificial humidification in convective drying chambers of periodic actionPhysical and mechanical properties and drying modes of Quercus petraea without artificial humidification in convective drying chambers of periodic action." Forestry Engineering Journal 4, no. 1 (2014): 146–50. http://dx.doi.org/10.12737/3359.

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The features of the process and drying modes without artificial humidification of uncut Quercus petraea lumber in convective drying chambers without artificial humidification for furniture and joinery production of premium class is considered. The data of physical and mechanical properties of Quercus petraea, such as density, the number of annual rings and the percentage of late wood are given. The drying process of Quercus petraea was mathematically modeled previously, values of transient humidity and other key operating parameters were obtained, and then practical industrial dryings in one

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3

KURBANOV, NE'MATILLA, and DILSHODA ROZIKOVA. "BASED ON ENERGY EFFICIENT PARAMETERS OF FRUIT DRYING CHAMBER DEVICES FOR SMALL ENTERPRISES." Scientific and Technical Journal of Namangan Institute of Engineering and Technology 8, no. 1 (2023): 107–12. https://doi.org/10.5281/zenodo.7950999.

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Identifying the biological characteristics of the date fruit set as tasks in the organization of the technology of artificial drying of date fruit and skin; Analysis of widely used varieties in Uzbekistan; determining the main technological processes; biological properties and determination of the composition of the finished powder and the secondary filler. Expanding the assortment of agricultural products and providing the population with environmentally friendly food products is becoming one of the urgent issues. Development of an energy-efficient improved device that dries agricultural prod

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4

Zhao, Shu Lei, Zheng Yuan Wei, Xiao Tian Ding, and Qiang Lin. "The Impact of Drying Methods on Paper Physical Properties." Advanced Materials Research 602-604 (December 2012): 2267–72. http://dx.doi.org/10.4028/www.scientific.net/amr.602-604.2267.

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This paper experimentally examined the impact of four different drying methods (free drying, press drying, vacuum drying and impingement drying) on paper physical properties including roughness, elongation, air permeance, tearing resistance, tensile index and bursting strength. The handsheets materials are HWBKP (Hardwood Bleached Chemical Pulp), SWBKP (Softwood Bleached Chemical Pulp), CTMP (Chemical Thermo mechanical Pulp) and ATMP (Advanced Thermo Mechanical Pulp). Good experimental data were obtained for the four pulps under different drying conditions. The results of our investigation ind

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5

Wang, Xiao Xuan, Jing Zhou, Zhe Wang, Yan Qing Niu, and Zhong Su Ma. "Mechanical Properties of Cabbage-Based Edible Films." Advanced Materials Research 666 (February 2013): 11–16. http://dx.doi.org/10.4028/www.scientific.net/amr.666.11.

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Effects of drying time, drying temperature, plasticizer and thickening agents on the mechanical properties of cabbage-based edible films were investigated. Films plasticized with glycerol exhibited significantly effect on mechanical properties. Drying time and temperature could show significantly effect on moisture content of the films. Thus, the optimal technology stuff ratio (CMC-Na :gelatine :glycerol :cabbage slurry) was 0.6 :0.3 :3 :96.1. The drying temperature was 55°C, and the drying time was 6.5hrs. The achieved cabbage-based edible films had original flavor, color and suitable strengt

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6

Rudy, Stanisław, Dariusz Dziki, Beata Biernacka, et al. "Impact of Drying Process on Grindability and Physicochemical Properties of Celery." Foods 13, no. 16 (2024): 2585. http://dx.doi.org/10.3390/foods13162585.

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The objective of this study was to evaluate the impact of various drying methods: freeze drying, vacuum drying, convection drying, and convection-microwave drying at microwave powers of 50 W and 100 W, along with process temperatures (40 °C, 60 °C, and 80 °C), on the drying kinetics, selected physicochemical properties of dried celery stems, and their grindability. The Page model was employed to mathematically describe the drying kinetics across the entire measurement range. Convection-microwave drying significantly reduced the drying time compared to the other methods. The longest drying dura

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7

Larsson, Ola, and Roland Wimmerstedt. "Drying properties of milled peat." Nordic Pulp & Paper Research Journal 2, no. 1 (1987): 10–15. http://dx.doi.org/10.3183/npprj-1987-02-01-p010-015.

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8

Krokida, M. K., C. T. Kiranoudis, Z. B. Maroulis, and D. Marinos-Kouris. "DRYING RELATED PROPERTIES OF APPLE." Drying Technology 18, no. 6 (2000): 1251–67. http://dx.doi.org/10.1080/07373930008917775.

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9

Crisp, J., and J. L. Woods. "The Drying Properties of Rapeseed." Journal of Agricultural Engineering Research 57, no. 2 (1994): 89–97. http://dx.doi.org/10.1006/jaer.1994.1008.

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10

Antal, Tamás. "Examination of physical properties of final product and drying properties of combined (convective pre-drying and freeze finish-drying) dehydration method." Acta Agraria Debreceniensis, no. 56 (March 11, 2014): 5–12. http://dx.doi.org/10.34101/actaagrar/56/1924.

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In this study, the effects of freeze drying (FD), hot-air drying (HAD) and combined drying (HAD-FD) on drying characteristics, energy uptake, texture, rehydration and color of carrot were investigated. Results showed that HAD-FD significantly improved the drying time compared with FD under the same operating conditions, and the HAD-FD can reduce the total cost of dehydration. The drying kinetics was described by the Henderson-Pabis and the third degree polynomial models in the case of HAD, FD and HAD-FD. The HAD carrot samples were exhibited shrinkage, case hardening, poor rehydration and brow

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11

He, Xinyi, Jinfu Liu, Li-li Cheng, and Bu-jiang Wang. "Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying." International Journal of Food Engineering 9, no. 1 (2013): 99–106. http://dx.doi.org/10.1515/ijfe-2012-0157.

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AbstractExplosion puffing drying was investigated as potential means for drying winter jujube. The sample was dried by hot air to dehydrate some amount of internal free water prior to explosion puffing drying to final moisture of less than 7% (wet bases). Physical properties (shrinkage, color, porosity, density, texture, and rehydration ratio) of crispy winter jujube dried by this method were evaluated and compared with those dried by convectional hot air drying alone, freeze-drying alone, combination of freezing drying and hot air drying, respectively. The comparison showed that crispy winter

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12

Garau, M. C., S. Simal, A. Femenia, and C. Rosselló. "Drying of orange skin: drying kinetics modelling and functional properties." Journal of Food Engineering 75, no. 2 (2006): 288–95. http://dx.doi.org/10.1016/j.jfoodeng.2005.04.017.

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13

Talib, M. A., A. H. Mohamed, and K. Ngargueudedjim. "Microbiological Properties of Cows Meat Dehydrated Using Solar-Drying, Sun-Drying and Oven Drying." Nova Journal of Medical and Biological Sciences 03, no. 03 (2014): 1–10. http://dx.doi.org/10.20286/nova-jmbs-03035.

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14

Ghoname, Mohamed S., Mohamed R. Darwesh, Eman Samy Noiser, and Mayie M. Amer. "Comparison between the drying properties of seedless grapes, natural solar drying and microwave drying." Journal of Sustainable Agricultural and Environmental Sciences 3, no. 4 (2024): 54–58. http://dx.doi.org/10.21608/jsaes.2024.308025.1095.

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15

Chaloeichitratham, Natthacha, Pornkanya Mawilai, Thadchapong Pongsuttiyakorn, and Pimpen Pornchalermpong. "Effect of drying methods on properties of green curry powder." MATEC Web of Conferences 192 (2018): 03023. http://dx.doi.org/10.1051/matecconf/201819203023.

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In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture cont

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16

Guler, Cengiz, and Burak Dilek. "Investigation of high-frequency vacuum drying on physical and mechanical properties of common oak (Quercus robur) and common walnut (Juglans regia) lumber." BioResources 15, no. 4 (2020): 7861–71. http://dx.doi.org/10.15376/biores.15.4.7861-7871.

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In conventional drying kilns, the drying of especially thick lumber is not ideal in terms of drying quality and drying time. Therefore, it is important to dry thick and dense lumber by high-frequency electromagnetically heated vacuum drying. In this study, common oak (Quercus robur) and common walnut (Juglans regia) selected from local sources used in rifle stock were used as experimental material. These materials were technologically examined by drying the timber for a short time using a fully automated, high frequency vacuum (HF + V) drying kiln. Physical and mechanical properties of these t

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17

Zhan, Liuxiang, Yang Yang, Wan Li, Gaojun Wang, Yuling Li, and Ni Wang. "Drying kinetics and mechanical properties of low temperature microwave dried cashmere fibers." Textile Research Journal 90, no. 23-24 (2020): 2745–54. http://dx.doi.org/10.1177/0040517520929361.

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Drying behavior of low temperature microwave vacuum–dried cashmere fibers and the drying rate at different times were investigated with different microwave powers, vacuum degrees and maximum drying temperatures to specify the optimum drying conditions in consideration of performance and drying efficiency in this study. The results show that higher microwave power can reduce the total drying time and significantly increase the drying rate in the initial stage. The degree of vacuum has a negligible effect on the drying behavior, and the influence of the three factors on effective moisture diffus

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18

Oltean, Laura, Alfred Teischinger, and Christian Hansmann. "Influence of temperature on cracking and mechanical properties of wood during wood drying - A review." BioResources 2, no. 4 (2007): 789–811. http://dx.doi.org/10.15376/biores.2.4.789-811.

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The occurrence of cracks and loss of mechanical properties are major problems in wood drying, and careful control of drying conditions is necessary in order to avoid this form of defects. Wood drying at different temperatures, especially high temperatures, has gained much interest in the last several decades. Some solutions for minimizing drying defects, such as cracks and decrease of mechanical properties due to the increase of drying rates, decrease of drying time and thus cost, must be acknowledged and understood. The present review tries to summarize the influence of temperature during kil

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19

Dziki, Dariusz, Ewa Habza-Kowalska, Urszula Gawlik-Dziki, et al. "Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts." Processes 8, no. 1 (2020): 97. http://dx.doi.org/10.3390/pr8010097.

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In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was used for prediction of drying kinetics of broccoli sprouts. It was observed that the drying time of BS decreased about twofold as the air-drying temperature increased from 40 to 80 °C. An increasing the air-drying temperature from 40 to 80 °C decreased the drying time by approximately twofold. Freeze-drying of sprouts took the longes

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20

Dadan, Magdalena, Alicja Barańska, Aleksandra Matys, et al. "Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms." Processes 11, no. 7 (2023): 2101. http://dx.doi.org/10.3390/pr11072101.

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The study examined the effects of pulsed electric field treatment on the kinetics and properties of convective-dried mushrooms using different drying agents. Increasing the drying air temperature reduced drying time, while the use of dehumidified air resulted in faster water removal. PEF treatment, depending on the parameters, shortened the drying time maximum by 12% or extended the drying time. The physical (dry matter content, rehydration properties, hygroscopic properties, and color) and chemical (polyphenols content and anti-oxidant activity) properties were analyzed. The dry matter conten

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21

Falodun, Adedolapo Ibironke, Helen Nwakego Ayo-Omogie, and Olugbenga Olufemi Awolu. "Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 1 (2019): 35–42. http://dx.doi.org/10.2478/aucft-2019-0005.

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Abstract This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying methods. The proximate, pasting, functional, starch profile and antioxidant properties of Cardaba banana flour were evaluated. The drying methods significantly (p ≤0.05) affected the chemical, functional, pasting and antioxidant properties of the Cardaba banana flour. Freeze dried (FD) flour sample had highest (6.69%) protein value, while sun dried (SD) flour sample had the lowest (6.13%). The crude fat of FD sample (2.38%) was no

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22

Guimarães, Rafaiane M., Daniel E. C. de Oliveira, Osvaldo Resende, Jhessika de S. Silva, Thaisa A. M. de Rezende, and Mariana B. Egea. "Thermodynamic properties and drying kinetics of ‘okara’." Revista Brasileira de Engenharia Agrícola e Ambiental 22, no. 6 (2018): 418–23. http://dx.doi.org/10.1590/1807-1929/agriambi.v22n6p418-423.

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ABSTRACT ‘Okara’ is the insoluble part obtained after the aqueous extraction of soybeans, generated in large quantities as a by-product of the ‘tofu’ industry or soybean water-soluble extract. This work aimed to study ‘okara’ convective drying kinetics, determine the effective diffusion coefficient, and obtain activation energy and thermodynamic properties under different drying conditions. The by-product ‘okara’ was obtained from the processing of BRS 257 soybean water-soluble extract, homogenized and dried in a forced-air oven at temperatures of 40, 50, 60 and 70 °C until constant weight. Am

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23

Li, Ying, Wen Juan Gu, and Bang Gui He. "Research on the Influence of Drying Method on Ink Penetration of Coated Paper." Advanced Materials Research 884-885 (January 2014): 312–15. http://dx.doi.org/10.4028/www.scientific.net/amr.884-885.312.

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The aim of this study was to obtain the effect of drying methods on surface properties and ink penetration. Laser scanning confocal microscope (LSCM) was used in order to characterize the penetration depth through quantitative analysis. Fluorescent ink was used to observe and characterize ink penetration and distribution by LSCM. The results showed that the drying methods had an important role on the surface properties and ink penetration of coated paper. Infrared drying compared with vacuum drying and hot air drying was good to improve the paper properties, which resulted in low roughness, hi

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24

Alam, Rabiul, Azharul Islam, S. M. Feroz, et al. "Drying Schedule and Effect of Seasoning on Physical and Mechanical Properties of Three Available Timber Species in Bangladesh." Global Journal Of Botanical Science 4, no. 2 (2022): 59–66. http://dx.doi.org/10.12974/2311-858x.2016.4.2.3.

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Drying schedules for seasoning of Gmelina arborea (Gamar), Swietenia macrophylla (Mahagony) and Mangifera indica (Mango) timber with minimum drying defects were developed. The effects of the drying on physical and mechanical properties of timber of these species were studied. New drying schedules for these three species were compared with an accelerated drying schedule. Physical properties i.e., density, water absorption and thickness swelling, as well as mechanical properties i.e., modulus of elasticity (MOE), modulus of rupture (MOR) of the wood of these species seasoned by new drying schedu

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25

Krajewska, Anna, Dariusz Dziki, Mustafa Abdullah Yilmaz, and Fethi Ahmet Özdemir. "Physicochemical Properties of Dried and Powdered Pear Pomace." Molecules 29, no. 3 (2024): 742. http://dx.doi.org/10.3390/molecules29030742.

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Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying result

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26

Bai, Jun-Wen, Yu-Chi Wang, Jian-Rong Cai, et al. "Three-Dimensional Appearance and Physicochemical Properties of Pleurotus eryngii under Different Drying Methods." Foods 12, no. 10 (2023): 1999. http://dx.doi.org/10.3390/foods12101999.

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This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying (MD). The results showed that the drying method and conditions significantly influenced the drying time, with MD having a significant advantage in reducing the drying time. The 3D appearance of P. eryngii slices was evaluated based on shrinkage and roughness as qu

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27

K. Nagaraja, C. K. Sunil, D. V. Chidanand, and M. Ramachandra. "Drying Kinetics of Fig (Ficus carica L) under Various Drying Methods." Journal of Agricultural Engineering (India) 53, no. 4 (2024): 42–50. http://dx.doi.org/10.52151/jae2016534.1614.

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A study was conducted to evaluate different drying methods for pre-treated (2% KMS) fig fruits. Figure fruit was dried under different drying methods (sun drying, solar cabinet dryer, and microwave oven and cabinet tray dryer) to elicit their effect on drying rate, drying time, biochemical properties and sensory attributes. Microwave oven drying showed highest drying rate, and took less time to reach required final moisture content. Higher drying rate was observed in the pre-treated samples as compared to the untreated samples under all drying methods. The drying time required for cut-fig frui

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28

Saha, Madhumita. "STUDY OF PHYSICOCHEMICAL PROPERTIES OF CAPSICUM POWDER BY DIFFERENT DRYING TECHNIQUES." Journal of Medical pharmaceutical and allied sciences 10, no. 4 (2021): 3110–14. http://dx.doi.org/10.22270/jmpas.v10i4.1386.

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The objective of this study was to analyse the effects of phytochemical parameter, physical parameter, color, and sensory analysis in green capsicum by different drying processes (microwave, freeze, and hot air drying). Results showed an increase in microwave output power (600W), decreased drying time, moisture content, Chroma, and bulk density values. The Freeze drying process significantly improved the lightness of dried capsicum. Due to take less time for the Microwave drying technique, phytochemical parameters are intact in capsicum; on the other side, color degradation has been occurred d

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29

Pasten, Alexis, Antonio Vega-Galvez, Elsa Uribe, et al. "A Comparison of the Effects of Low-Temperature Vacuum Drying and Other Methods on Cauliflower’s Nutritional–Functional Properties." Processes 12, no. 8 (2024): 1629. http://dx.doi.org/10.3390/pr12081629.

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Employing low-temperature drying methods instead of high-temperature methods can help to deal with the challenge of preserving the nutritional and functional qualities of cruciferous vegetables. In the current study, the effects of low-temperature vacuum drying (LTVD), vacuum drying (VD), convective drying (CD), infrared drying (IRD) and vacuum freeze drying (VFD) on the nutrient composition, color, bioactive compounds, and antioxidant and antiproliferative properties of cauliflower were determined. All drying methods significantly affected the color and proximate composition. LTVD stood out a

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30

Rybachuk, VD. "RESEARCH OF MICROWAVE DRYING OF NATURAL ZEOLITE GRANULES AND ITS INFLUENCE ON THE TECHNOLOGICAL PROPERTIES." Annals of Mechnikov Institute, no. 2 (November 18, 2016): 59–64. https://doi.org/10.5281/zenodo.167496.

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Introduction. The wet granulation technique is often used in the preparation of free-flowing granules in the manufacture of tablets and capsules. It is very important that granules obtained by this technology be dried before further processing. And also, it is important that the method of drying is entirely controlled and managed and the result is quite predictable. In recent years, microwave drying of granules make a considerable interest. Microwave drying is especially useful for moisture sensitive materials which are mostly pharmaceutical substances. Microwave drying technology is useful fo

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31

Qian, Li, Lv Yongbin, Su Keying, et al. "Effect of drying methods on the texture properties and active ingredients in Longan flesh." E3S Web of Conferences 251 (2021): 02049. http://dx.doi.org/10.1051/e3sconf/202125102049.

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Анотація:

In order to determine the best drying method of longan flesh, the effects of different drying method (microwave drying, blast drying,vacuum freeze-drying) on the texture characteristics and active ingredients were compared. The results show that different drying methods will increase the hardness, cohesion and chewiness of longan flesh, and decrease the viscosity and elasticity to varying degrees. For active substances, the content of flavonoids and polyphenols is the largest under vacuum freeze-drying, followed by microwave drying and blast drying, but the loss of vitamin C is the opposite. O

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32

Chaudhary, Vipul, Vivak Kumar, B. R. Singh, Jaivir Singh, Neelash Chauhan, and Pushpendra Kumar. "Evaluation of the functional properties of bael powder using different drying methods." FOOD SCIENCE RESEARCH JOURNAL 11, no. 2 (2020): 47–55. http://dx.doi.org/10.15740/has/fsrj/11.2/47-55.

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The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pant Shivani and Pant Urvashi) dried by different method such as open sun drying, tray drying (600C and 700C) and hot air oven drying (600C and 700C) on functional properties of bael powder. The functional properties such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, solubility and bulk density were decreased with increase in drying temperature. The result showed that the Variety Pant Aparna at 600C cabinet tray drying and Variety Pant Aparna by open sun dry

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33

Dadan, Magdalena, Alicja Barańska, Aleksandra Matys, et al. "Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms." Processes 11 (July 14, 2023): 1–19. https://doi.org/10.3390/pr11072101.

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The study examined the effects of pulsed electric field treatment on the kinetics and properties of convective-dried mushrooms using different drying agents. Increasing the drying air temperature reduced drying time, while the use of dehumidified air resulted in faster water removal. PEF treatment, depending on the parameters, shortened the drying time maximum by 12% or extended the drying time. The physical (dry matter content, rehydration properties, hygroscopic properties, and color) and chemical (polyphenols content and anti-oxidant activity) properties were analyzed. The dry matter conten

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34

Moguel-Ordóñez, Yolanda B., Diana L. Cabrera-Amaro, Maira R. Segura-Campos, and Jorge C. Ruiz-Ruiz. "Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves." International Agrophysics 29, no. 3 (2015): 323–31. http://dx.doi.org/10.1515/intag-2015-0039.

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Abstract Drying characteristics of Stevia rebaudiana (Bertoni) leaves using radiation drying, convection drying, sun drying, and shade drying treatments were investigated in a convective type. Results for all treatments indicated that drying took place in the falling rate period. The chroma of the dried samples ranged between 29.66 and 23.85. Convection and shade drying samples were found better in colour and had the highest content of total pigments. The proximate and fibre composition were affected by the drying treatments. Extracts obtained from convection drying and shade drying leaves exh

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35

Simasatitkul, Lida, Kittisak Thongprom, Thunyapisit Jaroensang, and Karittha Im-orb. "Effect of tray drying temperature and drying time on properties of cricket powder." E3S Web of Conferences 610 (2025): 02001. https://doi.org/10.1051/e3sconf/202561002001.

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This research studied the production of cricket powder via tray drying and powdering processes by investigating the effect of drying temperature of 80, 90, 100oC and drying time ranging of 30 - 240 min on the properties of cricket powder. The drying rate increased while the moisture content decreased as drying temperature and drying time increased causing it easy to be ground and had good solubility. The cricket powder had dark brown color and its lightness decreased with increasing drying temperature. The produced cricket powder could reach equilibrium moisture content of approximately 5% and

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36

Liu, Yuan-Yuan, Wei-Qiao Lv, Ruo-Hui Lin, Dong Li, and Li-Jun Wang. "Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods." International Journal of Food Engineering 17, no. 5 (2021): 395–401. http://dx.doi.org/10.1515/ijfe-2020-0207.

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Abstract This study was to investigate the effect of different drying methods on the drying kinetics, physical properties, and bioactivity of Platycodon grandiflorum (PG). Four drying methods were employed to conduct the dehydrated process, namely, hot air drying (AD), vacuum drying (VD), microwave hot airflow rolling-bed drying (MHARD), and pulse-spouted microwave vacuum drying (PSMVD). PSMVD showed the highest drying rate among four drying methods based on the result of fitting first-order reaction model. And PSMVD-dried product showed higher rehydration ratio and better mechanical propertie

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Pashazadeh, Hojjat, Oscar Zannou, Mohamed Ghellam, Ilkay Koca, Charis M. Galanakis, and Turki M. S. Aldawoud. "Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin." Foods 10, no. 6 (2021): 1396. http://dx.doi.org/10.3390/foods10061396.

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Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk’s phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physica

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38

Kumar, Shailendra, Supriya Soni, Ajmal Samani, and Ashok Kumar. "Within-species variations in drying and preservative intake properties: a case of two progenies of plantation grown Melia Dubia CAV." Forestry Research and Engineering: International Journal 5, no. 1 (2022): 52–56. http://dx.doi.org/10.15406/freij.2022.05.00107.

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Two progenies of 7 years old plantation grown Melia dubia Cav. were taken for carrying out studies on variability in drying and preservative intake properties. Terazava1 method of testing drying properties was used to give scores to various drying defects occurred in two progenies. The preservative intake properties like retention, penetration, treatability etc were determined using standard methods. Results indicate that the drying properties varied from progeny to progeny. Occurrence of the defects like surface checks were found to vary progeny to progeny, whereas, defects like surface defor

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Wang, Yanghong, and Changjiang Ding. "Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot." Foods 12, no. 23 (2023): 4228. http://dx.doi.org/10.3390/foods12234228.

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This study investigates the effects of electrohydrodynamic (EHD) drying technology on the drying kinetics, microstructure, quality, and nutritional components of carrots, along with conducting experiments on EHD drying under different voltage gradients. The experimental results showed that EHD drying technology could significantly increase the drying rate and the effective moisture diffusion coefficient. Within a certain range, the drying rate was directly proportional to the voltage. When the range was exceeded, the increase in voltage had a minimal effect on the drying rate. In terms of qual

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40

Kręcisz, Magdalena, Bogdan Stępień, and Karol Pikor. "Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette." Applied Sciences 14, no. 16 (2024): 7105. http://dx.doi.org/10.3390/app14167105.

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The purpose of this study was to determine the impact of vacuum impregnation on selected physical properties of courgettes, the drying process, and kinetics of the drying process. Vacuum impregnation was used as a pretreatment in the conducted research. The drying process was carried out using three techniques (convection drying, freeze drying, and vacuum drying). In the presented work, selected properties of courgettes, i.e., water activity, dry weight, density, VGI, shrinkage, and color were investigated, and the best model describing the kinetics of the drying process was selected. As a res

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41

Rudy, Stanisław, Dariusz Dziki, Beata Biernacka, et al. "Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties." Processes 8, no. 5 (2020): 509. http://dx.doi.org/10.3390/pr8050509.

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The aim of the study was to determine the effect of the method and temperature of the sublimation, vacuum and convective drying process on the kinetics of dehydration of the Moldovan dragonhead leaves, as well as on the physical and chemical properties, such as color coordinates, total content of phenolic compounds, antioxidant capacity, total monomeric anthocyanins content, total flavonoids content and content of essential oils. It was shown that the kinetics of the sublimation and vacuum drying process are best described by the logarithmic and Page models. Sublimation and vacuum drying were

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Tkaczewska, Joanna, Maciej Wielgosz, Piotr Kulawik, and Marzena Zajac. "The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin." Czech Journal of Food Sciences 37, No. 4 (2019): 246–51. http://dx.doi.org/10.17221/128/2018-cjfs.

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The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave s

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Wu, Guo Feng, Qian Lang, Bin Wang, Yi Fei Jiang, and Jun Wen Pu. "Chemical Modification of Poplar Wood on the Mechanical Properties." Advanced Materials Research 194-196 (February 2011): 1815–18. http://dx.doi.org/10.4028/www.scientific.net/amr.194-196.1815.

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In this research, the chemical and multilayer hot-press drying was used to modify poplar wood. The timbers were compressed and dried in the multilayer hot-press drying kiln. The combination of chemical modification and hot-press drying can improve the mechanical properties. The influence of chemical and hot-press drying on the compressive strength parallel to grain, the bending strength, the density, the water absorbent and the crystallinity of poplar wood have been investigated in this study. The chemical treated conditions close to real technological regimes selected. The samples were impreg

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Mubajje, M. S., M. Lubowa, S. Y. Yeoh, H. Acham, G. A. Tumuhimbise, and M. Matovu. "Effect of Preparation and Drying Techniques on the Physicochemical, Functional and Nutritional Properties of products from Beetroot (Beta Vulgaris L.) varieties." Journal of Experimental Biology and Agricultural Sciences 12, no. 3 (2024): 399–407. http://dx.doi.org/10.18006/2024.12(3).399.407.

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Beetroot (Beta vulgaris L.) is rich in biologically active compounds. This study aimed to assess how different methods of preparation and drying affect the physical, chemical, functional, and nutritional properties of iron-rich beetroot powder. Two beetroot varieties, Detroit Dark Red (DetR) and Crimson Globe (CrimG), were processed using three drying techniques: sun drying (SD), oven drying (OD), and freeze drying (FD), with both boiled and fresh beetroots. The properties evaluated in the study included water activity, color, total phenolics and flavonoids, oxalate content, and mineral conten

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45

Toba, Keisuke, Takahisa Nakai, and Hayato Saito. "Effects of Wood Drying Temperatures on the Reduction in Mechanical Properties of Japanese Cedar (Cryptomeria japonica D. Don) Perpendicular to Grain." Buildings 14, no. 9 (2024): 2624. http://dx.doi.org/10.3390/buildings14092624.

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Wood drying is often accompanied by changes in mechanical properties due to external thermal energy. This study examined the influences of drying temperature on the mechanical properties of Japanese cedar based on the partial compression properties and bending properties. Two types of longitudinal specimens with quarter grain on both lateral surfaces were prepared under green conditions, followed by subsequent drying under each drying temperature (20 °C, 40 °C, 60 °C, 80 °C, and 100 °C). Then, the partial compression and bending tests were performed using the respective specimens. Young’s modu

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Bing, Liu, Cao Jun, Feng Ai-Guo, et al. "Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets." Czech Journal of Food Sciences 36, No. 2 (2018): 169–74. http://dx.doi.org/10.17221/137/2017-cjfs.

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A novel drying method based on vacuum-microwave dehydration was developed to investigate the effects of different microwave gap ratios (MGR), microwave times, power densities and degrees of vacuum after osmotic pre-treatment on tilapia fillets. The results showed that the moisture value of fillets was decreased with the increased drying time, power density and vacuum degree. The shrinkage ratio, rehydration ratio and total colour change increased with elevated microwave time and power density. A high degree of vacuum was beneficial to the qualities of fillets. In conclusion, tilapia fillets re

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YAMADA, Hiroshi, Hiroshi KATAHIRA, and Hiroshi WATANABE. "Study on Pore Structure of Coarse Aggregate and Drying Shrinkage Properties." Journal of the Society of Materials Science, Japan 66, no. 10 (2017): 758–62. http://dx.doi.org/10.2472/jsms.66.758.

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Silva, Hellismar W. da, Renato S. Rodovalho, Marya F. Velasco, Camila F. Silva, and Luís S. R. Vale. "Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits." Revista Brasileira de Engenharia Agrícola e Ambiental 20, no. 2 (2016): 174–80. http://dx.doi.org/10.1590/1807-1929/agriambi.v20n2p174-180.

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ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculat

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Juhari, Nurul Hanisah, Helle Jakobe Martens, and Mikael Agerlin Petersen. "Changes in Physicochemical Properties and Volatile Compounds of Roselle (Hibiscus sabdariffa L.) Calyx during Different Drying Methods." Molecules 26, no. 20 (2021): 6260. http://dx.doi.org/10.3390/molecules26206260.

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Fresh roselle are high in moisture and deteriorate easily, which makes drying important for extending shelf-life and increasing availability. This study investigated the influence of different drying methods (oven-drying, freeze-drying, vacuum-drying, and sun-drying) on the quality of roselle calyx expressed as physicochemical properties (moisture content, water activity, soluble solids, color), volatile compounds, and microstructure. Oven-drying and freeze-drying reduced moisture content most while vacuum-drying and sun-drying were not as efficient. All drying methods except sun-drying result

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Ye, Zheng Mao, Qin Yi Wu, Peng Du, and Xin Cheng. "Study on the Properties of Fiber Reinforced Sulphoaluminate Cement Mortar." Advanced Materials Research 446-449 (January 2012): 1071–75. http://dx.doi.org/10.4028/www.scientific.net/amr.446-449.1071.

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The effects of wood fiber and polypropylene fiber on the mechanical performance, drying shrinkage and moisture loss of sulphoaluminate cement (SAC) mortar were studied. The experimental results show that wood fiber and polypropylene fiber can both improve the flexural strength of the mortar and reduce drying shrinkage ratio and moisture loss at different ages. Polypropylene fiber can also improve the late compressive strength of the mortar. Adding 0.3% mass fraction of wood fiber, the drying shrinkage ratio and moisture loss of the motar reach minimum values. The drying shrinkage ratio reduces

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