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作者:Jason Ostanek , Klein Ileleji
来源:[J].Drying Technology(IF 1.814), 2020, Vol.38 (5-6), pp.775-792Taylor & Francis
摘要:Abstract(#br)A conjugate heat and mass transfer model was implemented into a commercial CFD code to analyze the convective drying of corn. The Navier–Stokes equations for drying air flow were coupled to diffusion equations for heat and moisture transport in a corn kernel dur...
作者:Umakant Verma , Arun Mujumdar , Jitendra Naik
来源:[J].Drying Technology(IF 1.814), 2020, Vol.38 (5-6), pp.793-805Taylor & Francis
摘要:Abstract(#br)In the present study, taste masked drug–resin complex (DRC) of efavirenz (EFV) was prepared by spray drying technique. The DRC was then incorporated in to a fast dissolving tablet dosage form. EFV is antiretroviral agent of very bitter taste and low oral bioavai...
作者:Yanyan Lao , Min Zhang , Sakamon Devahastin ...
来源:[J].Drying Technology(IF 1.814), 2020, Vol.38 (5-6), pp.621-633Taylor & Francis
摘要:Abstract(#br)Kale yoghurt melts are proposed as a novel snack that can melt in the mouth. However, such melts with thin fresh pulp were difficult to shape when drying at elevated temperature. In order to obtain a desirable shape and high-quality snack, freeze drying (FD), infrare...
作者:Yang Zhang , Magdalena Zielinska , Gao-Fei Li ...
来源:[J].Drying Technology(IF 1.814), 2020, Vol.38 (5-6), pp.712-723Taylor & Francis
摘要:Abstract(#br)Due to special taste and medicinal properties, pickled sweat-sour garlic is one of the most popular garlic-based functional foods in China. The traditional pickling method of garlic is tedious, time consuming, laborious, low efficient, and easily influenced by enviro...
作者:Md Imran H. Khan , M. M. Rahman , M. A. Karim
来源:[J].Drying Technology(IF 1.814), 2020, Vol.38 (5-6), pp.557-576Taylor & Francis
摘要:Abstract(#br)Food materials, particularly plant-based food materials, are mostly cellular in structure with diverse structural heterogeneities and variable cellular properties. To uncover the fundamental drying process, the cellular-level understanding of simultaneous heat and ma...
作者:Sabah Mounir , Ezzeddine Amami , Tamara Allaf ...
来源:[J].Drying Technology(IF 1.814), 2020, Vol.38 (5-6), pp.695-711Taylor & Francis
摘要:Abstract(#br)Effects of operating parameters of the instant controlled pressure drop (DIC) texturing process followed by intermittent microwave (MW) and airflow drying were studied for the manufacture of novel swell-dried shrimp snacks. The DIC processing parameters were the...
作者:K. S. Yoha , J. A. Moses , C. Anandharamakrishnan
来源:[J].Drying Technology(IF 1.814), 2020, Vol.38 (5-6), pp.610-620Taylor & Francis
摘要:Abstract(#br)The process of drying improves the shelf-life of a range of food products. Considering drying of probiotics, retention of cell viability is challenging, yet crucial. The impact of various drying process on probiotics viability is well documented. This study was aimed...
作者:Serena Bobba , Maitê Harguindeguy , Domenico Colucci ...
来源:[J].Drying Technology(IF 1.814), 2020, Vol.38 (5-6), pp.758-774Taylor & Francis
摘要:Abstract(#br)Vacuum freeze-drying (VFD) is a dehydration method based on the sublimation of the liquid phase contained in a certain product, previously frozen, at low pressure and temperature. Since it is a time and energy consuming process, it is crucial to select the best proce...
作者:Hasan Jubaer , Rui Dai , Erwin Ruslim ...
来源:[J].Drying Technology(IF 1.814), 2020, Vol.38 (5-6), pp.685-694Taylor & Francis
摘要:Abstract(#br)Current computational fluid dynamic (CFD) models of spray dryers lack the capability to predict the structure of the agglomerates formed; loose or compact agglomerates. This is mainly due to the conventional simplistic approach in numerically “fusing” of the col...

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