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Full-Text Articles in Life Sciences
Design And Drying Test Of Refractance Window Drying Equipment, Wei-Peng Zhang, Yi-Fan Nie, Hong-Wei Xiao, Zhi-An Zheng, Hao-Yu Ju, Zhi-Gang Huang
Design And Drying Test Of Refractance Window Drying Equipment, Wei-Peng Zhang, Yi-Fan Nie, Hong-Wei Xiao, Zhi-An Zheng, Hao-Yu Ju, Zhi-Gang Huang
Food and Machinery
In order to explore a suitable drying device and method for heat-sensitive pulp materials, a refractance window dehydration (RW) device and an infrared refractance window dehydration (IR-RW) device were designed and manufactured with hot water and carbon fiber infrared plate as heat sources, respectively. The drying experiments were carried out with carrot pulp and also compared with the hot air drying. Both of the RW and IR-RW device were composed of feeding system, heating system, cooling system and unloading system. The control system was made of touch screen and a series of slave controllers. A control network was formed base …
Effect Of Drying Method On The Flavor Of Okra Flower Tea And Its Soup, Er-Bu Na, Xing-Lian Lan, Gui-Wu Wang, Kai-Zheng Huang, Ma-Ju Li, Wei Ran, Song-Lin Xin
Effect Of Drying Method On The Flavor Of Okra Flower Tea And Its Soup, Er-Bu Na, Xing-Lian Lan, Gui-Wu Wang, Kai-Zheng Huang, Ma-Ju Li, Wei Ran, Song-Lin Xin
Food and Machinery
The volatile components of okra flower tea and its soup prepared using different drying methods were tested and analyzed by high throughput time of flight mass spectrometry (GC-TOF-MS), and the components of okra flower tea and its soup were determined. The results showed that 194 volatile compounds were identified in okra flower tea and its soup prepared by using the two drying methods. Among them, organic acids, sugars and amino acids were the main ones. The relative contents of sugars, organic acids, alcohols, amides, esters, sulfonic acids and glycosides in freeze-dried flower tea and its soup were higher than those …
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Food and Machinery
Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was …
Effects Of Different Drying Methods On Volatile Substances Of Taro Slices, Yang Yu, Liang Duan, Song Pei, Wang Xue-Qing, Dong Zhong, Sun Xue, Liu Yun-Hong
Effects Of Different Drying Methods On Volatile Substances Of Taro Slices, Yang Yu, Liang Duan, Song Pei, Wang Xue-Qing, Dong Zhong, Sun Xue, Liu Yun-Hong
Food and Machinery
Objective: This study aimed to explore the effects of different drying methods on the volatile components of taro slices. Methods: Volatile compound composition and volatile characteristics of five different drying methods of dried taro slices were studied. Taro and the ones dried by five drying methods, i.e. hot-air drying (HAD), contact-ultrasound enhanced hot-air drying (CU-HAD), far-infrared radiation drying (FIRD), contact-ultrasound enhanced far-infrared radiation drying (CU-FIRD) and freeze drying (FD),were analyzed by gas chromatography-mass spectrometry (GC-MS) with water-vapor distillation method. Volatile components were analyzed in conjunction with principal component analysis (PCA). Results: A total of 149 volatile compounds …
Research Progress On Composition And Processing Of Flos Lonicerae, Luo Lian, Ye Meng, Lin Jing, Chen An-Jun, Mo Han-Ru, Yu Jian-Bing, Liu Xing-Yan
Research Progress On Composition And Processing Of Flos Lonicerae, Luo Lian, Ye Meng, Lin Jing, Chen An-Jun, Mo Han-Ru, Yu Jian-Bing, Liu Xing-Yan
Food and Machinery
In this paper, the research on the active components, dry processing methods, extraction of functional components and processed products of Flos Lonicerae at home and abroad in recent years were summarized and discussed, and the development direction of Flos Lonicerae in the future was prospected.
Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc., Zhang Si-Jie, Luo Feng-Lian, Deng Miao, Ren Shu-Rui, Qing Zhi-Xing
Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc., Zhang Si-Jie, Luo Feng-Lian, Deng Miao, Ren Shu-Rui, Qing Zhi-Xing
Food and Machinery
Objective:This study aimed to compare the differences of volatile components in flower buds of Zingiber mioga after drying and freezing.Methods:Volatile components in flower buds of Z. mioga was determined by headspace solid phase microextraction Gas Chromatography-Mass Spectrometer(HS-SPME-GC-MS) after drying and freezing, and the relative content was calculated by peak area normalization method.Results:Drying and freezing treatment had a significant effect on the volatile components of Z. mioga flower bud. A total of 152 volatile components were identified in fresh, frozen and dried Z. mioga flower bud, containing a variety of volatile pharmacodynamic components, mainly olefins, including …
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Food and Machinery
Objective:In order to explore the effect of step-down relative humidity drying strategy on the drying characteristics of agricultural products.Methods:Yam slices were selected as the object. The effects of constant humidity drying (relative humidity 15%, 25%, 35%, 45%) and step-down relative humidity drying (relative humidity 45% in the first stage for different times of 10, 20, 30, 60 min and relative humidity 20% in the second stage) on the drying characteristics of yam slices were studied at 60 ℃; The multi-field coupling model was constructed for the simulation of heat and mass transfer; The rehydration ratio and microstructure of the …
Design And Experiment Of Box Type Hot Air Drier For Fruits And Vegetables Based On Temperature And Humidity Control, Ju Hao-Yu, Zhao Hai-Yan, Yu Xian-Long, Zhang Wei-Peng, Wang Hui, Gao Zhen-Jiang, Xiao Hong-Wei
Design And Experiment Of Box Type Hot Air Drier For Fruits And Vegetables Based On Temperature And Humidity Control, Ju Hao-Yu, Zhao Hai-Yan, Yu Xian-Long, Zhang Wei-Peng, Wang Hui, Gao Zhen-Jiang, Xiao Hong-Wei
Food and Machinery
The box type hot air dryer with controlled temperature and humidity was designed. The drying machine mainly consists of internal recycle fan, heating system, humidifying equipment, weighing unit, and automatic control system. The experiment result showed that under 60 ℃ and 20% relative humidity, internal temperature and relative humidity were uniform and drying time was consistent in different positions with no significant differences. The material temperature changing curves seemed to be consistent under the same enthalpy value drying condition. Additonally, step-down relative humdity dyring method improve drying efficient a lot.
Low Energy Consumption Drying Device For Food Based On Integration Of Membrane Distillation And Liquid Desiccant Dehumidification, Gui Da-Li, Chen Dong, Fan Jia-Qi, Xie Ji-Hong
Low Energy Consumption Drying Device For Food Based On Integration Of Membrane Distillation And Liquid Desiccant Dehumidification, Gui Da-Li, Chen Dong, Fan Jia-Qi, Xie Ji-Hong
Food and Machinery
A low energy consumption drying device based on integration of membrane distillation and liquid desiccant dehumidification was proposed. The basic idea was to transfer the moisture in the material to the liquid desiccant by the dehumidifying-drying unit, and then the moisture absorbed by the liquid desiccant was separated and removed by liquid desiccant regeneration unit. Based on a brief introduction to the structure and principle of the device, an estimation formula for SMER (Specific moisture extraction rate) of the device was given and the SMER of the device can reach 6.36 kg/(kW·h) under typical operating conditions. An experimental device for …
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Food and Machinery
Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), …