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Journal of Food Engineering, ISSN 0260-8774, 12/2013, Volume 119, Issue 3, pp. 483 - 489
Effects of oven type and baking temperature on acrylamide concentration, surface browning, temperature profiles and drying rates of muffins were investigated.... 
Acrylamide | Steam baking | Kinetic modelling | Drying | Hybrid oven | ASPARAGINE | COFFEE | FOOD SCIENCE & TECHNOLOGY | FORMATION/ELIMINATION | MODEL | ACRYLAMIDE FORMATION | ENGINEERING, CHEMICAL | TEMPERATURE | COLOR CHANGES | SYSTEMS | GENERATION | FOOD | Browning | Ovens | Moisture content | Mathematical analysis | Drying ovens | Convection | Baking
Journal Article
Chemical Engineering Science, ISSN 0009-2509, 02/2016, Volume 141, pp. 315 - 329
Lysine, an important nutrient in dairy formulations, is easily damaged during spray drying. The quality of spray dried dairy powders can be enhanced when... 
Available lysine | Spray drying | Dairy powders | Computational fluid dynamics | Reaction kinetics | Drying kinetics | CFD | PERFORMANCE | REACTION-ENGINEERING APPROACH | ATOMIZATION | SIMULATION | WHEY PROTEINS | INACTIVATION | ENGINEERING, CHEMICAL | DRYER | DROPLET | Dairy products | Lactose | Chemical reaction, Rate of | Lysine | Fluid dynamics
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2008, Volume 89, Issue 4, pp. 460 - 465
Drying of grape seeds representing waste products from white wine processing (Riesling), red wine processing (Cab Franc), and juice processing (Concord) was... 
Equilibrium moisture content | Diffusion | Grape seeds | Thin-layer models | Drying | diffusion | FOOD SCIENCE & TECHNOLOGY | AIR | ENGINEERING, CHEMICAL | WASTE | grape seeds | OIL | drying | MODELS | POMACE | GRAIN | DEHYDRATION | equilibrium moisture content | SORPTION ISOTHERM | thin-layer models | VEGETABLES | LAYER | Analysis | Seeds | Wines | Errors | Grapes | Moisture | Mathematical models | Diffusivity
Journal Article
Food Research International, ISSN 0963-9969, 09/2017, Volume 99, Issue Pt 2, pp. 862 - 867
Journal Article
Drying Technology, ISSN 0737-3937, 11/2010, Volume 28, Issue 11, pp. 1307 - 1316
This article provides a capsule summary of very recent R&D carried out in the Food Sciences Key Laboratory of Jiangnan University, Wuxi, China. It focuses on a... 
Aquatic products | Vegetables | Microwave-assisted drying | Fruits | Microwave-assisted drying;Vegetables | VACUUM | APPLE SLICES | HOT AIR | FRIED POTATO-CHIPS | CARROT | ENGINEERING, MECHANICAL | BIGHEAD CARP | ENGINEERING, CHEMICAL | SEA-CUCUMBER | DEHYDRATION | MASS-TRANSFER | SPOUTED-BED | Freeze drying | Surface layer | Snacks | Foods | Texture | Microwaves | Drying
Journal Article
Bioresource Technology, ISSN 0960-8524, 11/2012, Volume 124, pp. 460 - 469
► Model developed to describe evolution of volatiles during willow torrefaction. ► Composition of volatiles defined in terms of nine identifiable chemicals. ►... 
Torrefaction | Pyrolysis | Biomass | Kinetics | Volatiles | WOOD | ENERGY & FUELS | MECHANISMS | AGRICULTURAL ENGINEERING | TEMPERATURE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | INTRINSIC KINETICS | FAST-PYROLYSIS | Models, Theoretical | Temperature | Volatilization | Mechanical engineering | Oxygenated | Methyl alcohol | Carbon dioxide | Evolution | Mathematical models | Acetic acid | Drying
Journal Article
Sensors & Actuators: B. Chemical, ISSN 0925-4005, 03/2016, Volume 224, pp. 425 - 433
The sensor response mechanism of a highly porous WO nanowire ensemble structure is investigated based on a study of the reaction kinetics of reducing gases of... 
Sensor kinetics | Sensor mechanism | Nanowire tungsten oxide | ELECTROCHEMISTRY | HYDROGEN | CHEMISTRY, ANALYTICAL | INSTRUMENTS & INSTRUMENTATION | ADSORPTION | Semiconductors | Hydrogen | Reaction kinetics | Surface chemistry | Tungsten oxides | Sensors | Nanowires | Detection
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2015, Volume 50, Issue 5, pp. 1255 - 1267
Purple‐fleshed potatoes ( PFP ) and red‐fleshed potatoes ( RFP ) were dried using hot air. The hardness, anthocyanin content and colour in PFP and RFP during... 
Anthocyanins | colour | coloured potatoes | drying | kinetics | Kinetics | Coloured potatoes | Colour | Drying | FRUITS | QUALITY | HIGH-TEMPERATURES | FOOD SCIENCE & TECHNOLOGY | CUBES | PULP | TEXTURE | SLICES | ANTIOXIDANT | ASCORBIC-ACID DEGRADATION | VEGETABLES | Anthocyanin | Mechanical properties | Potatoes | Hardness | Food science | Air drying | Color | Thermal degradation
Journal Article
Energy Conversion and Management, ISSN 0196-8904, 10/2014, Volume 86, pp. 70 - 80
Researches about mathematical modeling of electrohydrodynamic (EHD) drying are rare. In this study, hot air combined with electrohydrodynamic (EHD) drying... 
Button mushroom | Mathematical modeling | Hot air combined with EHD drying | Drying kinetics | MICROWAVE-VACUUM | ENERGY & FUELS | CONVECTION | AIR | MECHANICS | OIL | THERMODYNAMICS | TEMPERATURE | SOLAR DRYER | Electrodes | Error analysis | Moisture content | Mushrooms | Mathematical models | Driers | Electrohydrodynamics | Drying | Engineering Sciences | Chemical and Process Engineering
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2003, Volume 59, Issue 4, pp. 391 - 403
The effect of air conditions (air temperature, air humidity and air velocity) and characteristic sample size on drying kinetics of various plant materials... 
Vegetables | Air velocity | Sample size | Air drying | Air humidity | Air temperature | air humidity | ENGINEERING, CHEMICAL | FRUITS | air velocity | FOOD SCIENCE & TECHNOLOGY | air drying | air temperature | vegetables | sample size
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2016, Volume 210, pp. 577 - 584
Journal Article
Drying Technology, ISSN 0737-3937, 04/2016, Volume 34, Issue 6, pp. 665 - 684
The aims of this study were to: (1) evaluate the effect of each stage of HACD + MWVD on the drying kinetics and quality parameters of blueberries, including... 
microwave-assisted drying | color | Blueberries | shrinkage | mechanical properties | rehydration potential | VELOCITY | ENGINEERING, MECHANICAL | GREEN PEAS | PHYSICOCHEMICAL PROPERTIES | ENGINEERING, CHEMICAL | RABBITEYE BLUEBERRIES | TEMPERATURE | DEHYDRATION | CRANBERRIES | FLUIDIZED-BED | HIGH-FREQUENCY ULTRASOUND | Noise levels | Moisture content | Color | Falling | Constants | Mathematical models | Drying
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 12/2015, Volume 64, Issue 2, pp. 759 - 766
Journal Article
Physical Chemistry Chemical Physics : PCCP, ISSN 1463-9076, 8/2018, Volume 2, Issue 34, pp. 21856 - 21863
Graphite is hydrophobic in nature, but the crystallization kinetics and dewetting transition of thin water films deposited onto graphite are distinct from... 
Grain boundaries | Nucleation | Electron diffraction | Crystallization | Ions | Secondary ion mass spectrometry | Film thickness | Preferred orientation | Substrates | Thin films | Crystallites | Morphology | Graphite | Monolayers | Drying | Free surfaces
Journal Article