A novel microwave pretreated hot air drying (PMt-HD) process for improving drying efficiency and drying quality of Z. bungeanum

被引：0
|
作者：
Han, Yunfei [1 ]
Chen, Yuting [2 ]
Wang, Yong [3 ]
Zhao, Mingxin [4 ]
Sun, Xia [1 ]
Guo, Yemin [1 ]
Su, Dianbin [1 ]
Xu, Huihui [1 ]
机构：
[1] School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Shandong, Zibo,255049, China
[2] School of Materials Science and Engineering, Shandong University of Technology, Zibo,255000, China
[3] School of Chemical Engineering, UNSW, Sydney,NSW,2052, Australia
[4] Institute of Fruit and Floriculture of Gansu Academy of Agricultural Sciences, Lanzhou,730070, China
来源：
Industrial Crops and Products | 2024年 / 222卷
关键词：
Compendex;
D O I：
10.1016/j.indcrop.2024.119482
中图分类号：
学科分类号：
摘要：
Low temperature drying
引用
收藏
相关论文
共 50 条
  • [31] Effects of second-drying process parameters on the hot-air drying characteristics and quality of congou black tea
    Wang J.
    Yuan H.
    Hua J.
    Jiang Y.
    Dong C.
    Deng Y.
    Yang Y.
    Yuan, Haibo (192168092@tricaas.com), 1600, Chinese Society of Agricultural Engineering (36): : 287 - 296
  • [32] A combined drying process involving hot air and roasting for improving summer congou black tea quality
    Liu, Fei
    Zhu, Hongkai
    Li, Chunhua
    Wang, Yun
    Zhang, Juan
    Tang, Xiaobo
    Zhang, Ting
    Liu, Yueyun
    FOOD RESEARCH INTERNATIONAL, 2025, 201
  • [33] Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality
    Dandan Zhao
    Kejing An
    Shenghua Ding
    Lijun Liu
    Zhiqiang Xu
    Zhengfu Wang
    Food and Bioprocess Technology, 2014, 7 : 2308 - 2318
  • [34] An Investigation of the Effects of Drying Methods and Conditions on Drying Characteristics and Quality Attributes of Agricultural Products during Hot Air and Hot Air/Microwave-Assisted Dehydration
    Askari, G. R.
    Emam-Djomeh, Z.
    Mousavi, S. M.
    DRYING TECHNOLOGY, 2009, 27 (7-8) : 831 - 841
  • [35] Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality
    Zhao, Dandan
    An, Kejing
    Ding, Shenghua
    Liu, Lijun
    Xu, Zhiqiang
    Wang, Zhengfu
    FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (08) : 2308 - 2318
  • [36] Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave-assisted drying methods
    Wang, Qingfa
    Li, Song
    Han, Xue
    Ni, Yuanying
    Zhao, Dandan
    Hao, Jianxiong
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 107 : 236 - 242
  • [37] Microwave-assisted hot air drying of Cannabis sativa: Effect of vacuum and pre-freezing on drying kinetics and quality
    Addo, Philip Wiredu
    Gariepy, Yvan
    Shearer, Michelle
    Taylor, Nichole
    MacPherson, Sarah
    Raghavan, Vijaya
    Orsat, Valerie
    Lefsrud, Mark
    INDUSTRIAL CROPS AND PRODUCTS, 2024, 218
  • [38] Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality
    Zhou, Xu
    Ramaswamy, Hosahalli
    Qu, Yingtao
    Xu, Ruzhen
    Wang, Shaojin
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2019, 56
  • [39] Shiitake mushroom drying using belt-conveyor combined microwave-hot air and hot air techniques: Drying kinetics, energy consumption, and quality characteristics
    Paengkanya, Suwit
    Mitprayoon, Lisa
    Nathakaranakule, Adisak
    DRYING TECHNOLOGY, 2024, 42 (07) : 1151 - 1164
  • [40] Hybrid microwave with hot air drying of black-gram (Vigna mungo L) nuggets: Drying characteristics, modeling, and process optimization
    Sakre, Nilesh
    Das, Susanta Kumar
    Maiti, Biswajit
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (11)
12345