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AIP Conference Proceedings, ISSN 0094-243X, 08/2019, Volume 2137, Issue 1
The aim of this study is to study the potential of hybrid drying on the reduction of total drying time of Murraya Koenigii. Three drying methods, namely... 
Compounds | Air drying | Drying agents
Journal Article
Applied Physics Letters, ISSN 0003-6951, 04/2016, Volume 108, Issue 15
The effect of supercritical drying (SCD) on the preparation of porous silicon (pSi) powders has been investigated in terms of photoluminescence (PL)... 
Nanocrystals | Air drying | Migration | Photoluminescence | Contact stresses | Porous silicon
Journal Article
Floresta e Ambiente, ISSN 1415-0980, 04/2019, Volume 26, Issue 2
ABSTRACT The heterogeneous behavior of wood during drying is a process difficult to control. The objective of this study was to evaluate the accuracy of the... 
Eucalyptus | basic density | air drying
Journal Article
Food Research International, ISSN 0963-9969, 01/2013, Volume 50, Issue 1, pp. 189 - 196
In this work, the effect of the methods used for the freezing and drying of olive leaves on the polyphenol content and antioxidant capacity of the extracts was... 
Byproduct | Polyphenols | Freeze drying | Hot air drying | Oleuropein | Antioxidants | Leaves | Air drying | Olives | Frozen | Freezing | Drying
Journal Article
Biocatalysis and Agricultural Biotechnology, ISSN 1878-8181, 01/2016, Volume 5, pp. 193 - 198
Kimchi powder was manufactured by hot air drying at different temperature of 55 °C, 60 °C and 65 °C, and freeze drying until it reached about 10% moisture... 
Hot air drying | Kimchi powder | Freeze drying
Journal Article
Re Kexue Yu Jishu = Journal of Thermal Science and Technology, ISSN 1671-8097, 01/2017, Volume 16, Issue 2, p. 132
Dried flowers are easy to be preserved and have a wind variety of uses.Studied the drying characteristics of rose through 6groups of experiments with different... 
Air drying | Wind velocity | Flowers
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 113, Issue 4, pp. 964 - 969
The mulberry ( L.) leaf is a promising dietary source of antioxidants such as quercetin due to its relatively high content of that compound. We investigated... 
Mulberry leaf | Chlorogenic acid | Air-drying | Antioxidant | Quercetin glycoside | Morus alba L | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | Antioxidants
Journal Article
Transactions of the ASABE, ISSN 2151-0032, 01/2019, Volume 62, Issue 4, p. 919
Microwave drying (MD) of pitaya peel was performed at 75, 225, 375, 525, and 750 W. The drying effects on the effective moisture diffusivity (De), total... 
Freeze drying | Air drying | Scavenging | Rehydration | Inhibition | Kinetics | Freeze-drying | Drying
Journal Article
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, ISSN 1000-1298, 11/2018, Volume 49, pp. 426 - 432
Journal Article
Transactions of the ASABE, ISSN 2151-0032, 01/2011, Volume 54, Issue 1, pp. 363 - 368
Journal Article
Acta Horticulturae, ISSN 0567-7572, 06/2015, Volume 1088, pp. 615 - 618
Conference Proceeding
Journal of Food Engineering, ISSN 0260-8774, 2009, Volume 91, Issue 3, pp. 482 - 489
Mint ( Opiz ex Fresen) was subjected to microwave vacuum drying and hot air drying, respectively. For microwave vacuum drying, three microwave intensities i.e.... 
Model | Kinetics | Hot air drying | Mint | Microwave vacuum drying | QUALITY | FOOD SCIENCE & TECHNOLOGY | REHYDRATION | POWER | PARAMETERS | ENGINEERING, CHEMICAL | TEMPERATURE | MODELS | FRUIT | DEHYDRATION | VEGETABLES | Wetland flora | Chemical properties | Analysis | Microwave devices
Journal Article
Energy Conversion and Management, ISSN 0196-8904, 2012, Volume 56, pp. 199 - 205
► In this study, convective drying (50–70 °C) was applied as a preservation technology for persimmon slices. ► The highest drying and rehydration rates... 
Rehydration ratio | Persimmon | Air drying | Activation energy | Effective moisture diffusivity | PRETREATMENTS | QUALITY | ENERGY & FUELS | MICROWAVE | BEHAVIOR | SUN | MECHANICS | REHYDRATION KINETICS | THERMODYNAMICS | FRUIT | TEMPERATURE | COLOR
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 03/2014, Volume 125, Issue 1, pp. 51 - 58
Hot air and vacuum drying were performed to investigate changes in the moisture content, hardness, -ascorbic acid content, antioxidant activity, and surface... 
l-ascorbic acid | Kiwifruit | Hot air drying | Hardness | Vacuum drying | Antioxidant activity | L-ascorbic acid | FOOD SCIENCE & TECHNOLOGY | ENGINEERING, CHEMICAL | THIN-LAYER | BETA-CAROTENE | SHRINKAGE | KINETICS | COOKING | VEGETABLES | Antioxidants | Air drying | Reaction kinetics | Surface chemistry | Color temperature | Drying
Journal Article
AIP Conference Proceedings, ISSN 0094-243X, 11/2019, Volume 2175, Issue 1
Determination of moisture effective diffusivity in Kepok Kuning banana (Musa paradisiacal formatypica) slab during drying was conducted as an effort to develop... 
Air flow | Moisture content | Air drying | Correlation coefficients | Convective drying | Shrinkage | Drying ovens | Diffusivity | Thickness measurement
Journal Article
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, ISSN 1002-6819, 01/2015, Volume 31, pp. 337 - 345
Journal Article
Food and Bioproducts Processing, ISSN 0960-3085, 11/2019, Volume 118, pp. 67 - 76
The effect of three different drying methods (hot-air, combined hot-air-microwave, and vacuum-freeze) on the sensorial, textural, nutritional, and other... 
Vacuum-freeze drying | Hot-air drying | Persimmon fruits | Combined hot-air-microwave drying | Chips | Nutritional ingredients
Journal Article
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