Role of thermal and non-thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11348
Abstract: BACKGROUND Fresh shiitake mushrooms are rich in nutrients, but have high water content, fast metabolism after harvest, and are extremely easy to deteriorate. Therefore, the drying of shiitake mushrooms has become the research direction. However,… read more here.
Keywords: shiitake mushroom; non thermal; technology; thermal drying ... See more keywords
Impact of acceleration of agricultural and industrial waste conditioning on thermal drying of sewage sludge
Sign Up to like & getrecommendations! Published in 2022 at "Environmental Science and Pollution Research"
DOI: 10.1007/s11356-022-18799-7
Abstract: Improving the dewatering performance of sludge is a necessary advancement for collaborative sludge disposal and energy-efficient utilization in power plants. Herein, the effects of temperature changes and the addition of drying accelerators derived from agricultural… read more here.
Keywords: thermal drying; sewage sludge; industrial waste; agricultural industrial ... See more keywords
Orthogonal experimental study on hydrothermal treatment of municipal sewage sludge for mechanical dewatering followed by thermal drying
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2018.10.261
Abstract: Abstract This work is aimed at demonstrating the effect of hydrothermal treatment on the mechanical dewatering, thermal drying and stickiness of sewage sludge from two different wastewater treatment plants (SS1 and SS2). The analysis of… read more here.
Keywords: content; treatment; thermal drying; hydrothermal treatment ... See more keywords
Effect of state transition, drying kinetics and moisture content on Young's modulus variation during thermal drying of hygroscopic food materials
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.109957
Abstract: Abstract Young's modulus is one measure of texture, an important quality parameter in processed food materials. During thermal drying, the Young's modulus undergoes significant variation due to moisture loss and rubbery-glassy state transitions, and physics-based… read more here.
Keywords: moisture; modulus variation; young modulus; state transition ... See more keywords