Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae
نویسندگان
چکیده
منابع مشابه
Comparative study of three drying methods: freeze, hot air- assisted freeze and infrared-assisted freeze modes
The dehydration tests were conducted at three drying methods to evaluate the drying curves and the energy uptake. Apple (Malus domestica L.) cubes were dried under different processing conditions applying freeze drying (FD), freeze drying assisted by hot air and freeze drying assisted by infrared radiation. Control samples were produced using regular freeze drying without the pre-drying. Hot ai...
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Drying kinetics of coir pith was studied and the properties of compressed coir pith discs were analyzed. Coir pith particles were oven dried in the range of temperatures from 100 to 240 °C and the rehydration ability of compressed coir pith was evaluated by finding the volume expansion. The optimum drying temperature was found to be 140 °C. Hot air drying was carried out to examine the drying k...
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Lonicerae japonicae flos, a widely used traditional Chinese medicine (TCM), has been used for several thousand years in China. Chinese Pharmacopeia once included Lonicerae japonicae flos of Caprifoliaceae family and plants of the same species named Lonicerae flos in general in the same group. Chinese Pharmacopeia (2005 Edition) lists Lonicerae japonicae flos and Lonicerae flos under different c...
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Ultrasonic energy was applied to assist the wood vacuum drying process. At a drying temperature of 60°C, the absolute pressure was either 0.05 MPa or 0.08 MPa; the ultrasonic power and frequency were 100 W and 28 kHz, respectively. The results showed that the effective water diffusivity of the specimens dried by the ultrasonic assisted vacuum drying at 0.05 MPa or 0.08 MPa were higher than that...
متن کاملThe Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab)
Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2014
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-014-1612-3