A5017219935- Food Drying and Modeling
- Phytochemicals and Antioxidant Activities
- Microencapsulation and Drying Processes
- Potato Plant Research
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Food composition and properties
- Polysaccharides and Plant Cell Walls
- Fungal Biology and Applications
- Plant Surface Properties and Treatments
- Saffron Plant Research Studies
- Aquaculture Nutrition and Growth
- Agriculture and Farm Safety
- Botanical Research and Applications
- Tea Polyphenols and Effects
- Soil Mechanics and Vehicle Dynamics
- Textile materials and evaluations
- Date Palm Research Studies
- Medicinal Plants and Neuroprotection
- Freezing and Crystallization Processes
- Magnetic and Electromagnetic Effects
- Mechanical Engineering and Vibrations Research
- Induction Heating and Inverter Technology
- Microbial Inactivation Methods
- Proteins in Food Systems
China Agricultural University
2021-2024
Alexandria University
2020-2024
Jiangxi Agricultural University
2023
Amomum villosum fruit is an attractive spice owing to its pleasant aromatic properties, and drying efficacious way maintain therapeutic trading values. In this study, fruits were dried using five technologies namely, freeze (FD), hot air impingement (HAID), with temperature humidity process control (HADTHPC), HADTHPC combined radio frequency-vacuum (HADTHPC + RFVD), as well medium-and short-wave infrared (MSWID). Quality characteristics compared. Result showed that FD achieved the best color...
Cistanche deserticola is one of the most precious herbal medicines and widely used in pharmaceutical healthy food industries. Steaming an important step prior to drying processing C. . This research investigated effects high-humidity hot air impingement steaming (HHAIS) parameters such as temperature, time, relative humidity (RH) on characteristics, weight loss, color, microstructure, active components slices. The results showed that process caused a loss ; however, increasing RH reduced...
A novel combined drying technology, namely infrared-assisted tilted tray air impingement (IR-TTAID), was developed in this study. Drying time, energy consumption, and quality of kiwifruit slices were evaluated. Compared with TTAID, IR-TTAID reduced the time by 35.71%–58.33% consumption 5.96%–27.92%, as well obtained better terms color, shrinkage, vitamin C content. The Page, Weibull, Dincer models could precisely describe kinetics slices, which Page model theoretically revealed higher...
is widely used as healthy food and herbal medicine for its anti-inflammatory, analgesic, antihypertensive, antiviral functions. The drying behavior physicochemical quality of
In this study, the potential of high-humidity hot air impingement cooking (HHAIC) was investigated as an alternative to other conventional methods, including steaming, boiling, and roasting, by assessing physicochemical properties, taste profile, sensory evaluations Pacific white shrimp (Penaeus vannamei). Compared steamed-, boiled-, roasted-treated shrimp, HHAIC-treated samples demonstrated a lower loss between 3.19% 16.47%, which possibly attributed decreasing muscle rupture. Moreover,...
In view of the problems short storage periods, high cost, and energy consumption in low-temperature controlled atmospheric garlic sprouts, pulsed vacuum drying (PVD) technology was applied this study for improving commodity value reducing cost sprouts. The characteristics quality attributes sprouts at different temperatures (65, 70, 75 °C) pulsing ratios (2:4, 3:4, 4:4, 3:2, 3:6) based on heating techniques infrared radiation (FIR-PVD) electronic panel conduction (EPC-PVD) were investigated....
Abstract BACKGROUND Potato is an important non‐cereal crop. It provides carbohydrates, a major source of energy in the human diet. Blanching during processing fresh fruits and vegetables essential for their preservation. High‐humidity hot‐air impingement blanching (HHAIB) promising emerging technology pretreating different food materials. This research aimed to identify optimum HHAIB conditions inhibition potato‐browning enzymes, maintaining nutritional physical quality, compare this with...
Medjool date fruit is one of the new varieties to be grown in Egypt. An air-blast freezing system was used investigate effect rate (FR) at three different setting temperatures (−20, −25, and −30°C) on quality parameters Medjool. The overall FR forenamed were determined 2.61, 3.51, 4.35°C min−1, respectively. A texture profile analysis (TPA) test conducted fresh thawed fruits for determining mechanical properties fruits, as affected by FRs. Hardness, Gumminess, Chewiness significantly...
The final particle moisture content of ceramic slurry spray drying affects the processing, product quality, and process energy consumption. While real-time determination is very difficult for due to nonlinear, severe lag, interference factors, complexity systems, high temperature, humidity environment short process. In current work, an improved moth optimization (IMFO) algorithm combined with backpropagation neural network (BPNN) was proposed predict particles during drying. performance...
The effects of high-humidity hot air impingement cooking (HHAIC) treatment on the physiochemical characteristics P. vannamei were investigated. Three minutes HHAIC pretreatment showed highest color difference (ΔE=19.30, p<0.05) in dried vannamei. Similarly, astaxanthin content and antioxidant activity reached value 31.36 μg/g, 34.96%, 59.28%, 19.16% (astaxanthin content, DPPH•, ABTS•, •OH scavenging rates, respectively) after 3 treatment. Besides, shortened drying time by 4% ~ 40% during...