Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of
Ginkgo biloba
L. seed
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESS ENGINEERING
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2021-02-09
DOI
10.1111/jfpe.13655
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying
- (2020) Ebrahim Taghinezhad et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Latest developments in polyphenol recovery and purification from plant by-products: A review
- (2020) Courage Sedem Dzah et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of pulsed vacuum drying on drying kinetics and quality of roots of Panax notoginseng (Burk.) F. H. Chen (Araliaceae)
- (2020) Dalong Jiang et al. DRYING TECHNOLOGY
- Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment
- (2020) Ahmad Jahanbakhshi et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices
- (2020) Hamza Bozkir JOURNAL OF FOOD PROCESS ENGINEERING
- Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes
- (2020) Hui Wang et al. DRYING TECHNOLOGY
- Drying methods affect organoleptic and physicochemical properties of rehydrated ginkgo seed slices
- (2020) Isaac Duah Boateng et al. INDUSTRIAL CROPS AND PRODUCTS
- Optimization of infrared-drying parameters for Ginkgo biloba L. seed and evaluation of product quality and bioactivity
- (2020) Isaac Duah Boateng et al. INDUSTRIAL CROPS AND PRODUCTS
- Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods
- (2019) Kadriye Altay et al. HEAT AND MASS TRANSFER
- Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
- (2019) Aslı Aksoy et al. Foods
- The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel
- (2019) Yousef Abbaspour‐Gilandeh et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods
- (2019) Hai-Yan Wang et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study
- (2019) Richard Osae et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying
- (2019) Robert Amanor‐Atiemoh et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS
- (2019) Yousef Abbaspour‐Gilandeh et al. Food Science & Nutrition
- Shrinkage of Food Materials During Drying: Current Status and Challenges
- (2018) Md Mahiuddin et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves
- (2018) Xiu-Min Chen et al. FOOD CHEMISTRY
- Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds
- (2018) Heung-Bin Lim et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Pulsed vacuum drying enhances drying kinetics and quality of lemon slices
- (2018) Jun Wang et al. JOURNAL OF FOOD ENGINEERING
- Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation
- (2018) Sagar A. Nalawade et al. JOURNAL OF FOOD PROCESS ENGINEERING
- The effect of ultrasound pre-treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network
- (2018) Mohammad Kaveh et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Optimization of convective drying by response surface methodology
- (2018) H. Majdi et al. COMPUTERS AND ELECTRONICS IN AGRICULTURE
- Energy and exergy analysis, drying kinetics, modeling and quality parameters of microwave-dried turmeric slices
- (2018) A. Surendhar et al. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
- Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra
- (2018) Hongyan Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes
- (2017) Long Xie et al. FOOD AND BIOPRODUCTS PROCESSING
- Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic
- (2017) Jun Wang et al. FOOD AND BIOPRODUCTS PROCESSING
- Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks ( Theobroma cacao L.)
- (2017) Lourdes Valadez-Carmona et al. Innovative Food Science & Emerging Technologies
- Energy efficiency and moisture diffusivity of apple slices during convective drying
- (2016) Mohsen BEIGI Food Science and Technology
- Energy efficiency and moisture diffusivity of apple slices during convective drying
- (2016) Mohsen BEIGI Food Science and Technology
- A comprehensive review of thin-layer drying models used in agricultural products
- (2015) Can Ertekin et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders
- (2015) Xu Si et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods
- (2014) Lin-Lin Qi et al. DRYING TECHNOLOGY
- Infrared Heating in Food Drying: An Overview
- (2014) Muhmmed Hussain Riadh et al. DRYING TECHNOLOGY
- Optimization of Short- and Medium-Wave Infrared Drying and Quality Evaluation of Jujube Powder
- (2014) Jinfeng Bi et al. Food and Bioprocess Technology
- Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices
- (2014) T. J. Afolabi et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Performance of a convective, infrared and combined infrared- convective heated conveyor-belt dryer
- (2014) Hany S. El-Mesery et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry
- (2013) Ammar A. Albalasmeh et al. CARBOHYDRATE POLYMERS
- Total Phenolics, Flavonoids, and Antioxidant Activity of Sage (Salvia officinalis L.) Plants as Affected by Different Drying Methods
- (2012) Ibtissem Hamrouni-Sellami et al. Food and Bioprocess Technology
- Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices
- (2011) Ali Motevali et al. ENERGY
- Correlations between phenolic content and antioxidant properties in twenty-four plant species of traditional ethnoveterinary use in the Mediterranean area
- (2011) Giovanna Piluzza et al. PHARMACEUTICAL BIOLOGY
- Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil
- (2010) Jessica López et al. Food and Bioprocess Technology
- THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES
- (2008) SAHIN NASIROGLU et al. JOURNAL OF FOOD PROCESS ENGINEERING
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now