A5014184394- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Freezing and Crystallization Processes
- Microbial Inactivation Methods
- Polysaccharides Composition and Applications
- Polysaccharides and Plant Cell Walls
- Proteins in Food Systems
- Advanced Cellulose Research Studies
- Advanced Chemical Sensor Technologies
- Food Quality and Safety Studies
- Gas Sensing Nanomaterials and Sensors
- Fungal Biology and Applications
- Chromatography in Natural Products
- Spectroscopy and Laser Applications
- Advanced Biosensing Techniques and Applications
- Postharvest Quality and Shelf Life Management
- Food Chemistry and Fat Analysis
- Lignin and Wood Chemistry
- Advanced biosensing and bioanalysis techniques
- Meat and Animal Product Quality
- Food Industry and Aquatic Biology
- Biosensors and Analytical Detection
- Microbial Metabolites in Food Biotechnology
- Microwave and Dielectric Measurement Techniques
- Heat Transfer and Optimization
Shandong University of Technology
2022-2025
China Agricultural University
2019-2021
The aim of this study was to improve the drying uniformity and quality Pleurotus eryngii by using combination microwave hot-air flow rolling drying. moisture content, uniformity, water migration P. during (MARD) were analyzed in detail. temperature distribution images obtained via infrared thermal imaging techniques relationship between relaxation time signal amplitude low-field nuclear magnetic resonance analysis (LF-NMR/MRI). curves with content changes fitted a linear model good linearity...
The strong physical effects of ultrasound can change the state water in food. In order to study effect on microwave drying apple slices, an ultrasonic online-assisted vacuum (UOAMVD) device was designed. curves moisture content versus time, dielectric constant and loss factor, flow characteristics molecules were obtained during (MVD), with slices pretreated by (MVDPU), UOAMVD, measured a vector network analyzer low-field nuclear magnetic resonance imaging analyzer. differences color...
In order to protect the quality of peanuts after harvest and increase efficiency hot-air drying, a dryer based on superposition variable temperature control technology was built. Samples layered with thickness 60 mm were dried hot air temperatures 70 °C, 90 110 °C. Variable drying performed in three stages, including °C sample layer 30 mm, 120 mm. The change temperature, moisture ratio, state monitored during process. It found that distribution for uneven at beginning stage but gradually...
In order to improve the drying efficiency and reduce energy consumption of Pleurotus eryngii, microwave hot-air flow rolling (MHARD) coupled with ultrasonic pretreating time (0, 20, 40, 60 min) was used investigate profile, thermal characteristics, water migration, microstructure rehydration dynamics P. eryngii using differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR) analysis electron microscopy (SEM).Results showed that 80, 70, 50 min, accordingly. Energy...
Amine gases and formaldehyde (HCHO) have been used as typical indicators to monitor the quality of marine fish products. However, current detection methods are time-consuming complicated preprocess limitations such high technicality requirements. Therefore, developing a sensor capable simultaneously detecting multiple amine HCHO with performance in simple way remains significant challenge. In this paper, trimethylamine (TMA), dimethylamine (DMA), ammonia gas (NH3), were tested by quartz...