The effect of drying techniques on the microstructure,morphology and pore structure of porous silica gels was studied in the paper.The gels were prepared by using sol-gel process and different drying routes:freeze-dry...The effect of drying techniques on the microstructure,morphology and pore structure of porous silica gels was studied in the paper.The gels were prepared by using sol-gel process and different drying routes:freeze-drying (FD),low pressure drying (LPD),high temperature drying (HTD) and chemical modification & ambient drying (CMD) techniques.Observation under pore distribution and structural properties showed that CMD technique leads to homogenous mesoporous silica material with specific surface area of 745 m2/g,and the average pore size around 20 nm,while LPD and HTD result in loosely packed particles with non-isotropic aggregation pattern.The specific surface areas of LPD and HTD samples are 419 and 513 m2/g respectively,and the pore size distribution of the samples are observed distributing widely in range of 10-100 nm.Freeze drying method is a new but prospective way to prepare mesoporous silica.The specific area of FD sample is around 500 m2/g.By the comparison for the properties of the gels,this paper wants to induce a further interest in finding a proper method to synthesize the porous silica gels for low price use.展开更多
This research compares the performance of a wood-fuelled oven,a greenhouse solar dryer and open sun drying techniques for drying of fermented cocoa beans,under the same weather conditions.The tests were implemented in...This research compares the performance of a wood-fuelled oven,a greenhouse solar dryer and open sun drying techniques for drying of fermented cocoa beans,under the same weather conditions.The tests were implemented in Bafia,in the Southwest Region of Cameroon,during the month of November 2017.Performance in drying time(number of days)and quality of the resulting beans were measured(determined using sensory measurements,sight,smell and taste).Data were also collected on the progression of weight and moisture loss in the beans during the drying process,and the ambient temperatures and relative humidity levels of the environment.Also,solar radiation levels were measured for the greenhouse solar dryer and open sun drying techniques.Results showed that during dry weather conditions the wood-fuelled oven was the fastest drying method(1 day),followed by open sun drying(4 days)and the greenhouse solar dryer(5 days).The quality of beans produced through open sun drying and in the greenhouse solar dryer had a good colour,and a pleasant chocolate smell and taste.However,the beans from the wood-fuelled oven had an overly dark colour and their smell and taste were smoky due to contamination by smoke from the oven.展开更多
This study aimed to provide new insight into the influence of nutritional properties and in-vitro gastrointestinal digestion on the antioxidant activities of roselle leaves(RL)by applying drying techniques,specificall...This study aimed to provide new insight into the influence of nutritional properties and in-vitro gastrointestinal digestion on the antioxidant activities of roselle leaves(RL)by applying drying techniques,specifically freezedrying,oven-drying,sun-drying,and hot air-drying.The results observed that freeze-dried RL had higher nutritional and physical properties compared to other drying techniques.It had the maximum values of protein(6.61 g/100 g),fat(7.74 g/100 g),ash(18.53 g/100 g),crude fiber(9.46 g/100 g),water activity(0.32),pH(2.54),and titratable acidity(0.027%).In addition,all treatments on RL samples were evaluated for their functional characteristics.Furthermore,after in-vitro digestion,the antioxidant potential of total phenolic contents and flavonoid levels exhibited a percentage rise of 2.1% and 12.03% across all treated samples(54.98±0.02 to 57.08±0.05 mg/g and 28.66±0.02 to 40.69±0.03 mg/g),respectively.Interestingly,the total anthocyanin,2,2-diphenyl-1-picrylhydrazyl,ferric-reducing antioxidant power,and vitamin C in all dried samples levels decreased and ranged from 49.17±02 to 4.91±0.42 mg/g,84.92±0.21 to 80.81±0.21%,14.65±0.48 to 1.12±0.21 mg/g,and 8.8±0.06 to 2.24±0.04 mg/L,respectively,after digestion.Consequently,freeze-drying techniques demonstrate advantageous effects on RL antioxidant potential.RL may serve as a valuable component for incorporating into other products to enhance innovative and functional food products.展开更多
Fat redistribution through recycling of previously grafted fat hasn’t been reported. Two facial asymmetry patients are presented with history of fat grafting to the mandibular angle areas. Collected fat from these fo...Fat redistribution through recycling of previously grafted fat hasn’t been reported. Two facial asymmetry patients are presented with history of fat grafting to the mandibular angle areas. Collected fat from these formerly fat grafted zones and swollen on subsequent extra body weight gain has been re-grafted in the temporal regions for contour enhancement and has retained volume as photographically documented up to 30 months.展开更多
Ultra-high molecular weight polyethylene(UHMWPE)membranes were prepared by 5 wt%UHMWPE/parafn oil gels via thermally induced phase separation method and dried in air without signifcant collapse.The UHMWPE membranes we...Ultra-high molecular weight polyethylene(UHMWPE)membranes were prepared by 5 wt%UHMWPE/parafn oil gels via thermally induced phase separation method and dried in air without signifcant collapse.The UHMWPE membranes were annealed at 110℃ for increasing the pores size in order to decrease the capillary forces.Furthermore,a new multiple stage extractant exchange drying(MSEED)technique was adopted to decrease the shrinkage of the UHMWPE membranes.Specifcally,the parafn oil was extracted by dichloromethane,then dichloromethane was replaced by ethanol,next ethanol could be exchanged to other liquid which is non-afnity with UHMWPE,for example water.UHMWPE membranes(annealing for 25 min)dried by dichloromethane-ethanol-water-air process have the lowest volume shrinkage of 16.5%and the porosity is as high as 88.29%.Moreover,compared with supercritical CO_(2)(SC-CO_(2))drying,atmospheric drying UHMWPE membranes have a lower pure water permeance,but a higher carbon particles rejection.展开更多
Novel food resources rich in nutrition particularly protein are superior alternative food resources to enhance the present food supply.Drying of novel food resources is very important for future food manufacturing due...Novel food resources rich in nutrition particularly protein are superior alternative food resources to enhance the present food supply.Drying of novel food resources is very important for future food manufacturing due to their high moisture content.This review summarizes current drying techniques applied to the approved and potentially developed novel food resources(insects,microalgae,edible mushrooms,and coarse cereals)and evaluates their effects on the physicochemical,nutritional,and sensory properties of these food resources.Dried novel food resources are commonly regarded as functional ingredients to improve the nutrition characteristics and textural properties of conventional foods,meanwhile strongly contributing to the rapid development of future food.In this work,applications of these dried novel food resources in prepared dishes,3D-printed foods,and functional foods are critically reviewed along with a concise discussion of challenges ahead in their commercial applications.The application prospects of novel food resources are also proposed.This review provides some useful information for choosing appropriate drying techniques applied to novel food resources.The use of dried novel food resources will greatly promote the multiple development of future food.展开更多
基金Sponsored by the National Mega-Project of Scientific & Technical Supporting Programs,Ministry of Science &Technology of China (Grant No.2006BAJ04A04)the Science Foundation of Liaoning Province,China (Grant No. 2008S190)
文摘The effect of drying techniques on the microstructure,morphology and pore structure of porous silica gels was studied in the paper.The gels were prepared by using sol-gel process and different drying routes:freeze-drying (FD),low pressure drying (LPD),high temperature drying (HTD) and chemical modification & ambient drying (CMD) techniques.Observation under pore distribution and structural properties showed that CMD technique leads to homogenous mesoporous silica material with specific surface area of 745 m2/g,and the average pore size around 20 nm,while LPD and HTD result in loosely packed particles with non-isotropic aggregation pattern.The specific surface areas of LPD and HTD samples are 419 and 513 m2/g respectively,and the pore size distribution of the samples are observed distributing widely in range of 10-100 nm.Freeze drying method is a new but prospective way to prepare mesoporous silica.The specific area of FD sample is around 500 m2/g.By the comparison for the properties of the gels,this paper wants to induce a further interest in finding a proper method to synthesize the porous silica gels for low price use.
文摘This research compares the performance of a wood-fuelled oven,a greenhouse solar dryer and open sun drying techniques for drying of fermented cocoa beans,under the same weather conditions.The tests were implemented in Bafia,in the Southwest Region of Cameroon,during the month of November 2017.Performance in drying time(number of days)and quality of the resulting beans were measured(determined using sensory measurements,sight,smell and taste).Data were also collected on the progression of weight and moisture loss in the beans during the drying process,and the ambient temperatures and relative humidity levels of the environment.Also,solar radiation levels were measured for the greenhouse solar dryer and open sun drying techniques.Results showed that during dry weather conditions the wood-fuelled oven was the fastest drying method(1 day),followed by open sun drying(4 days)and the greenhouse solar dryer(5 days).The quality of beans produced through open sun drying and in the greenhouse solar dryer had a good colour,and a pleasant chocolate smell and taste.However,the beans from the wood-fuelled oven had an overly dark colour and their smell and taste were smoky due to contamination by smoke from the oven.
基金financially supported by China Agriculture Research System(CARS-45-28)Mount Taishan Industrial Leading Talents(Blue Project)Jiangsu Agricultural Industry Technology System(JATS[2023]464).
文摘This study aimed to provide new insight into the influence of nutritional properties and in-vitro gastrointestinal digestion on the antioxidant activities of roselle leaves(RL)by applying drying techniques,specifically freezedrying,oven-drying,sun-drying,and hot air-drying.The results observed that freeze-dried RL had higher nutritional and physical properties compared to other drying techniques.It had the maximum values of protein(6.61 g/100 g),fat(7.74 g/100 g),ash(18.53 g/100 g),crude fiber(9.46 g/100 g),water activity(0.32),pH(2.54),and titratable acidity(0.027%).In addition,all treatments on RL samples were evaluated for their functional characteristics.Furthermore,after in-vitro digestion,the antioxidant potential of total phenolic contents and flavonoid levels exhibited a percentage rise of 2.1% and 12.03% across all treated samples(54.98±0.02 to 57.08±0.05 mg/g and 28.66±0.02 to 40.69±0.03 mg/g),respectively.Interestingly,the total anthocyanin,2,2-diphenyl-1-picrylhydrazyl,ferric-reducing antioxidant power,and vitamin C in all dried samples levels decreased and ranged from 49.17±02 to 4.91±0.42 mg/g,84.92±0.21 to 80.81±0.21%,14.65±0.48 to 1.12±0.21 mg/g,and 8.8±0.06 to 2.24±0.04 mg/L,respectively,after digestion.Consequently,freeze-drying techniques demonstrate advantageous effects on RL antioxidant potential.RL may serve as a valuable component for incorporating into other products to enhance innovative and functional food products.
文摘Fat redistribution through recycling of previously grafted fat hasn’t been reported. Two facial asymmetry patients are presented with history of fat grafting to the mandibular angle areas. Collected fat from these formerly fat grafted zones and swollen on subsequent extra body weight gain has been re-grafted in the temporal regions for contour enhancement and has retained volume as photographically documented up to 30 months.
基金This research is supported by Shanghai International S&T Cooperation Fund(No.16160731302)the Natural Science Foundation of China(No.51473031).
文摘Ultra-high molecular weight polyethylene(UHMWPE)membranes were prepared by 5 wt%UHMWPE/parafn oil gels via thermally induced phase separation method and dried in air without signifcant collapse.The UHMWPE membranes were annealed at 110℃ for increasing the pores size in order to decrease the capillary forces.Furthermore,a new multiple stage extractant exchange drying(MSEED)technique was adopted to decrease the shrinkage of the UHMWPE membranes.Specifcally,the parafn oil was extracted by dichloromethane,then dichloromethane was replaced by ethanol,next ethanol could be exchanged to other liquid which is non-afnity with UHMWPE,for example water.UHMWPE membranes(annealing for 25 min)dried by dichloromethane-ethanol-water-air process have the lowest volume shrinkage of 16.5%and the porosity is as high as 88.29%.Moreover,compared with supercritical CO_(2)(SC-CO_(2))drying,atmospheric drying UHMWPE membranes have a lower pure water permeance,but a higher carbon particles rejection.
基金supports from the National Key R&D Program of China(No.2017YFD0400901)Special funds for Taishan Industry Leading Talents Project,Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology(No.FMZ202003)which enabled them to carry out this study。
文摘Novel food resources rich in nutrition particularly protein are superior alternative food resources to enhance the present food supply.Drying of novel food resources is very important for future food manufacturing due to their high moisture content.This review summarizes current drying techniques applied to the approved and potentially developed novel food resources(insects,microalgae,edible mushrooms,and coarse cereals)and evaluates their effects on the physicochemical,nutritional,and sensory properties of these food resources.Dried novel food resources are commonly regarded as functional ingredients to improve the nutrition characteristics and textural properties of conventional foods,meanwhile strongly contributing to the rapid development of future food.In this work,applications of these dried novel food resources in prepared dishes,3D-printed foods,and functional foods are critically reviewed along with a concise discussion of challenges ahead in their commercial applications.The application prospects of novel food resources are also proposed.This review provides some useful information for choosing appropriate drying techniques applied to novel food resources.The use of dried novel food resources will greatly promote the multiple development of future food.
