scholarly journals DRYING CHARACTERISTICS AND QUALITY OF FIG FRUITS UNDER HEATED AIR DRYING CONDITION

2015 ◽  
Vol 6 (6) ◽  
pp. 779-792
Author(s):  
N. Abd El-Hady ◽  
R. Gebreil ◽  
S. Radwan
Keyword(s):  
Air Drying ◽  
Drying Characteristics ◽  
Heated Air ◽  
Drying Condition

scholarly journals Drying Characteristics of Squids According to Far Infrared and Heated Air Drying Conditions

2011 ◽  
Vol 36 (2) ◽  
pp. 109-115 ◽  
Author(s):  
Tae-Hwann Kang ◽  
Hyun-Gi Hong ◽  
Hong-Young Jeon ◽  
Chung-Su Han
Keyword(s):  
Far Infrared ◽  
Air Drying ◽  
Drying Characteristics ◽  
Heated Air ◽  
Drying Conditions

scholarly journals Ultrasound-Enhanced Hot Air Drying of Germinated Highland Barley Seeds: Drying Characteristics, Microstructure, and Bioactive Profile

2019 ◽  
Vol 1 (4) ◽  
pp. 496-510
Author(s):  
Yan Song ◽  
Yang Tao ◽  
Xiaoyu Zhu ◽  
Yongbin Han ◽  
Pau Loke Show ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Original Structure ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Organic Selenium ◽  
Hot Air ◽  
Highland Barley

The effects of ultrasound-enhanced hot air drying on the drying characteristics, microstructure and bioactive profile of germinated highland barley seeds (GHB) were studied. GHB was dried by hot air at 55 °C and 70 °C and ultrasonic intensities of 125.1 W/dm2 and 180.2 W/dm2, respectively. The results showed that when the drying temperature was 55 °C or 70 °C, the sonicated groups could shorten the drying time by 17.4–26.1% or 18.8–31.3%, respectively. Ultrasound drying at 125.1 W/dm2 and 55 °C could mostly increase the content of organic selenium and the rehydration rate, improve the color and maintain the original structure of GHB. Compared with hot air drying alone, the phenolic content did not increase due to ultrasound-enhanced hot air drying. Therefore, drying at an ultrasonic intensity of 125.1 W/dm2 and a temperature of 55 °C could effectively shorten the drying time, and enhance the quality of GHB.

Heated-Air Drying Characteristics of Water Hyacinth

2015 ◽  
Vol 49 (2) ◽  
pp. 137-144 ◽  
Author(s):  
Min-Soo Kim ◽  
Gi-Young Kweon ◽  
Dae-Bin Song
Keyword(s):  
Water Hyacinth ◽  
Air Drying ◽  
Drying Characteristics ◽  
Heated Air

Comparison of Drying Characteristics and Quality of Rough Rice Dried With Infrared and Heated Air

2005 ◽  
Author(s):  
K.S.P. Amaratunga ◽  
Zhongli Pan ◽  
Xianzhe Zheng ◽  
James F. Thompson
Keyword(s):  
Drying Characteristics ◽  
Heated Air ◽  
Rough Rice

Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

2016 ◽  
Vol 45 (9) ◽  
pp. 1358-1365 ◽  
Author(s):  
Byeong Hyo Cho ◽  
Jung Hyun Lee ◽  
Tae Hwan Kang ◽  
Hee Sook Lee ◽  
Chung Su Han
Keyword(s):  
Far Infrared ◽  
Red Pepper ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Heated Air ◽  
Pepper Sauce
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