Microwave (MW) offers a unique heating mechanism, which volumetrically pushes internal moisture to the surface during drying of water-rich foods such as fish. However, due uneven power distribution, continuous application MW energy causes excessive localized heating, resulting in deterioration food quality. Incorporation other techniques convective, vacuum, osmotic, and freeze-drying with has b...

Low-temperature plasma has exhibited high efficiency for fast remediation of organic-polluted soil with water content (less than 20%). In the present study, the feasibility of remediation of p-Nitrophenol (PNP) contaminated over-wet soil (water content of 100%) was studied using pulsed corona discharge plasma, which was generated in a needle-plate discharge reactor. Effect of energy input model...

This work aimed to discuss effects of pulsed vacuum drying (PVD) at different temperatures (45°C, 50°C, 55°C and 60°C), durations (5 min, 10 min 15 min) multi-stage heating on kinetics, colour attributes, phenolic compounds antioxidant capacity chrysanthemum (Imperial chrysanthemum). Results indicated that successive temperature increase reduced the time enhanced rate moisture diffusivity. Lowe...

Electric fields have been used in the manufacturing of powders a number ways, including to enhance drying rates and retain heat-sensitive materials. Electrohydrodynamic electrostatic spray use electric accelerate evaporation liquid from surface, resulting faster times improved product quality. These technologies are food pharmaceutical industries manufacture feed In addition enhancing rates, po...