A5085216622- Food Drying and Modeling
- Freezing and Crystallization Processes
- Microencapsulation and Drying Processes
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Food Quality and Safety Studies
- Semiconductor Quantum Structures and Devices
- Anaerobic Digestion and Biogas Production
- GaN-based semiconductor devices and materials
- Advanced Photocatalysis Techniques
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Catalytic Processes in Materials Science
- Microbial Metabolic Engineering and Bioproduction
- Microbial Inactivation Methods
- Wastewater Treatment and Nitrogen Removal
- Spectroscopy and Laser Applications
- Fungal Biology and Applications
- Fermentation and Sensory Analysis
- Semiconductor materials and devices
- TiO2 Photocatalysis and Solar Cells
- Algal biology and biofuel production
- Gas Sensing Nanomaterials and Sensors
- Polysaccharides and Plant Cell Walls
State Key Laboratory of Pollution Control and Resource Reuse
2015-2025
Nanjing University
2024-2025
Henan University of Science and Technology
2016-2025
Tongji University
2015-2025
Hunan Agricultural Products (China)
2025
Chongqing University
2020-2024
Henan Institute of Science and Technology
2022
Northeastern University
2017
State Key Laboratory of Food Science and Technology
2007-2010
Jiangnan University
2006-2010
<h3>Background and Objective:</h3> Seeking paresthesia obtaining a motor response to an electrical stimulus are the two most common methods of nerve localization for performance peripheral-nerve blocks. However, these endpoints do not always correlate, actual sensitivity specificity either method remains unknown. The objective this study is determine stimulation as tools when 22-gauge insulated needle used axillary-nerve block. <h3>Methods:</h3> After IRB approval informed consent, 103...
Microwave-assisted freeze drying (MFD) can be accomplished in two distinct ways: assisted concurrently with microwave application (MFD-1) and microwave/vacuum consecutive separate stages (MFD-2). MFD is a rapid dehydration technique that applied to certain foods, particularly seafoods, solid soup, fruits vegetables. involves much less time energy consumption than conventional freeze-drying methods. Currently, this technology has been successfully used dry many food materials potential the...
Drying is a widespread concept in the food industry, typically used to convert surplus crop into shelf-stable commodity. With advancement of technology, however, there interest moving forward from traditional convective air drying that most widely today for foods, maintain at very high level nutritional and organoleptical properties initial fresh product. Freeze-drying (FD) produces highest quality product obtainable by any method, but it considered expensive operation manufacturing...
A drying technique using a combination of contact ultrasound apparatus and hot air dryer is developed to investigate the strengthening effect on drying. The effects parameters such as power temperature characteristics, effective moisture diffusivity (Deff), microstructure, glass transition (Tg), rehydration ratio, color difference are discussed. results show that application causes significant acceleration internal mass transfer, higher applied leads faster rate. rate decreases along with...
During anaerobic digestion, the active microbiome synthesizes enzymes by transcription and translation, then catalyze multistep bioconversions of substrates before methane being produced. However, little information is available on how ammonia affects truly microbes containing expressed enzymes, enzyme synthesis, key enzymes. In this study, an integrated metagenomic metaproteomic investigation showed that suppressed not only obligate acetotrophic methanogens but also syntrophic propionate...
The characteristics and quality of Cistanche deserticola (C. deserticola) such as drying rate, color, texture, shrinkage, microstructure have been investigated under hot air (HA), infrared (IR), freeze (FD), microwave vacuum (MFD). results showed that the rates C. were all in stage slow-down drying, there was no obvious constant-speed four different methods. Only MFD had highest rate required 9.6 times less time than FD. could obtain samples most similar color to fresh sample with least...
The influence of various drying methods, namely hot-air (HAD), heat pump (HPD), freeze-drying (FD), and microwave freeze (MFD), on the structural characterization browning substrates daylily was investigated. chemical structure as determined by Fourier Transform infrared spectroscopy products from different methods were similar microphysical (microstructures texture) significantly different. High-quality with a bright appearance lower degree produced FD MFD. Higher contents (phenolic acid,...
Fermented napa cabbage (FNC) is a traditional probiotic-enriched food. In this study, the potential of different drying techniques, including hot air (HAD), vacuum freeze (FD), and microwave (MFD), for production dehydrated FNCs was evaluated. To reach moisture content 0.12 g⋅ g−1 (d.w.b.), MFD took 2 h, which half time needed HAD. FD process required longest time, 18 h. Therefore, consumed significantly less power compared to HAD, 12.63% usage 30% HAD usage. Both products exhibited better...
Abstract Yuba is a traditional soy product made from soymilk. However, producing nutritious yuba with high quality and yield remains challenge. This study aimed to optimize the mechanical nutritional properties of by adding whey protein isolate (WPI). The impact ultrasound powers (0-800 W) on physicochemical WPI-soymilk dispersions their product-yuba was studied. group at 400 W had highest surface hydrophobicity (3917.25 ± 10.54) free sulfhydryl content (52.31 0.39 μmol/g proein). Compared...
Grape skin, consisting of a significant portion grape pomace, is great source dietary fibers and polyphenols. In this study, skins Hutai No. 8 were subjected to solid-state fermentation (SSF) using the fungal strain Eurotium cristatum. The total phenolic content (TPC) increased reached maximum value after 8-day fermentation, which was 39.8% higher than those unfermented skins. production relevant enzymes significantly enhanced, whereas enzymatic activities α-amylase β-glucosidase showed...
The vacuum freeze-drying (FD) technique used in the food industry can yield a high-quality product, but it is very expensive and requires long processing time. Besides, quantity of microorganisms FD products often exceed required standard. As result, will be important to develop new technique. In this article, cabbage was as model material, microwave field heat source supply sublimation so that drying time shortened greatly. effect sterilization during process evaluated. Effects pressure,...
To develop an improved dehydration method for sea cucumber, microwave freeze drying was tested as a potential method. According to our experimental results, can reduce time about half of the traditional vacuum freeze-drying process. ensure high degree sterilization, novel nanoscale silver coating technique combined with drying. Microwave treatment leads much lower microorganism number no significant effect on efficiency and sensory quality.
A new pretreatment method involving use of ultrasound prior to microwave freeze drying sea cucumber was examined experimentally. It observed that ultrasound-assisted osmotic can reduce by about 2 h the time needed for drying. An optimization study using response surface analysis carried out determine optimal operating parameters minimize while maximizing quality.