Research Square (Research Square),
Год журнала:
2024,
Номер
unknown
Опубликована: Ноя. 25, 2024
Abstract
To
study
the
water
absorption
characteristics
of
corn,
rice,
and
wheat
straw
after
low-temperature
pretreatment
(120
~
200°C).
This
work
introduces
an
internal
particle
diffusion
model
for
moisture
adsorption
mechanism
measures
contact
angle
to
assess
hydrophobicity,
establishing
a
linear
relationship
between
kinetic
parameters
temperature.
The
results
show
that
when
temperature
rises
200°C,
hygroscopicity
reduction
extent
corn
straw,
rice
are
58.45%,
28.32%
12.12%,
respectively,
significant
increase
in
hydrophobicity.
three-stage
equation
can
effectively
describe
process
moisture.
At
70%
humidity,
rate
constant
decreased
boundary
layer
thickness
increased.
ASABE
accurately
predict
content
straw;
conforms
Peleg
equation,
which
is
subsequent
large-scale
high-quality
utilization
straw.
Journal of Food Science,
Год журнала:
2024,
Номер
89(11), С. 7693 - 7712
Опубликована: Окт. 9, 2024
Effective
drying
methods
are
a
highly
suitable
solution
for
ensuring
stable
food
supply
chains,
reducing
postharvest
agricultural
losses,
and
preventing
the
spoilage
of
perishable
fruits
vegetables.
Moreover,
machine
learning
techniques
innovative
dependable,
especially
in
addressing
optimizing
processes.
This
study
utilized
continuous
infrared
(IR)
hot
air
dryer
to
dry
garlic
(
Allium
sativum
L.)
slices.
The
experiments
were
conducted
at
different
levels
IR
power,
velocities
V
),
temperature
T
).
relationships
between
input
process
parameters
(IR,
,
)
response
parameters,
including
effective
moisture
diffusivity
D
eff
time,
physicochemical
properties
dried
slices
(rehydration
ratio
[RR],
total
color
change,
flavor
strength,
allicin
content
garlic),
modeled
using
an
artificial
neural
network
(ANN).
Our
findings
showed
that
maximum
6.8
×
10
−10
m
2
/s
minimum
time
225
min
achieved
with
3000
W/m
velocity
0.7
m/s,
60°C.
change
RR
values
increased
higher
but
declined
velocity.
Furthermore,
garlic's
strength
decreased
as
increased.
results
demonstrated
significant
influence
independent
on
p
<
0.01).
Interestingly,
ANN
predictions
closely
matched
test
data
sets,
providing
valuable
insights
understanding
controlling
factors
affecting
behaviors.
Journal of Food Process Engineering,
Год журнала:
2025,
Номер
48(3)
Опубликована: Март 1, 2025
ABSTRACT
Drying
is
a
common
method
to
prevent
fruit
spoilage
and
reduce
waste.
It
also
makes
it
possible
store
fruits
for
long
periods
of
time.
In
this
study,
the
drying
behavior
banana
in
microwave
dryer
was
investigated
under
different
conditions.
The
main
objective
study
evaluate
effects
powers
(i.e.,
100,
300,
500,
700
W)
on
kinetics,
effective
moisture
diffusion
coefficient
(
D
eff
),
energy
efficiency
(EE),
specific
consumption
(SEC)
during
slices.
Also,
changes
content
(MC)
samples
process
were
measured
modeled
using
five
thin‐layer
models.
results
showed
that
increasing
speed
reducing
overall
time
slice
associated
with
power
from
100
W.
Fitting
experimental
data
models
Midilli–Kucuk
model
gave
best
describing
ranged
0.068
×
10
−7
1.19
m
2
s
−1
.
lowest
SEC
highest
EE
obtained
at
500
These
provide
useful
information
determining
quality
monitoring
slices
save
Scientific Reports,
Год журнала:
2025,
Номер
15(1)
Опубликована: Март 22, 2025
To
study
the
water
absorption
characteristics
of
corn,
rice,
and
wheat
straw
after
thermal
pretreatment
(120
~
200
°C).
This
work
introduces
an
internal
particle
diffusion
model
for
moisture
adsorption
mechanism
measures
contact
angle
to
assess
hydrophobicity,
establishing
a
linear
relationship
between
kinetic
parameters
temperature.
The
results
show
that
when
temperature
rises
°C,
hygroscopicity
reduction
extent
corn
straw,
rice
are
58.45%,
28.32%
12.12%,
respectively,
significant
increase
in
hydrophobicity.
three-stage
equation
can
effectively
describe
process
moisture.
At
70%
humidity,
rate
constant
decreased
boundary
layer
thickness
increased.
ASABE
accurately
predict
content
straw;
conforms
Peleg
equation,
which
is
subsequent
large-scale
high-quality
utilization
straw.
Foods,
Год журнала:
2024,
Номер
13(16), С. 2473 - 2473
Опубликована: Авг. 6, 2024
In
order
to
enhance
the
quality
of
hot
air
drying
for
Tartary
buckwheat
sprouts
and
minimize
loss
active
substances,
this
research
explored
impact
Color
Protection(CP),
Osmosis(OM),
Blanching
(BC),
β-cyclodextrin
(β-CD),
Ultrasound
(US)
in
conjunction
with
on
color,
nutritional
value,
antioxidant
properties,
other
attributes
sprouts.
The
findings
revealed
that
as
temperature
increased
from
50
°C
70
°C,
duration
decreased
across
all
treatment
groups,
leading
a
higher
dehydration
rate.
Treatments
involving
CP,
US,
BC
effectively
reduced
time
Sprouts
subjected
β-CD,
US
treatments
exhibited
elevated
L*
values
a*
displayed
more
vibrant
green
color.
When
exposed
setting
60
total
flavonoid
content
OM,
groups
by
8.76%,
6.76%,
12.34%,
4.25%,
respectively,
compared
Control
Group
(CK).
application
enhanced
sprouts’
ability
combat
ABTS
DPPH
free
radicals.
Notably,
under
conditions
β-CD
demonstrated
most
effective
preservation
during
process
This
study
provides
valuable
insights
into
behavior
offers
guidance
optimizing
procedures
industrial
settings.
contain
variety
polyphenols
have
high
water
content.
changes
components
such
their
alteration
mechanisms
different
processing
methods
is
particularly
important
development
sprout
processing.
Applied Sciences,
Год журнала:
2024,
Номер
14(10), С. 4137 - 4137
Опубликована: Май 13, 2024
This
study
focuses
on
mitigating
the
decrease
in
quality
of
mulberry
after
harvest
and
increasing
value
products
through
microwave
vacuum
drying.
The
effects
moisture
content
texture
properties
were
investigated,
test
method
was
optimized
membership
function
model
central
composite
technique.
influences
material
surface
temperature,
degree,
power
instant
analyzed
comprehensively.
A
regression
established
to
analyze
relationship
between
each
factor
index.
results
show
that,
with
increases
content,
both
hardness
chewiness
present
a
decreasing
trend;
when
elasticity
gradually,
adhesivity
is
presented
an
inverted
V-shaped
variation
trend,
cohesiveness
remains
basically
constant.
Moreover,
had
significant
correlations
elasticity,
glueyness,
chewiness,
(R2
>
0.9).
When
samples
reached
≤44.07%,
total
plate
count
minimum
changed
gradually;
thus,
(44.07%)
determined
for
technological
optimization
test.
combination
optimal
parameters
as
follows:
temperature
=
51.0
°C,
degree
0.07
MPa,
370
W.
Under
these
parameters,
soluble
solid
42.37%,
9.08,
Vc
0.725
mg·(100
g)−1.
average
error
software
5.88%.
drying
improved
significantly.
can
provide
theoretical
support
berries.
