The pursuit of safer energy storage systems is driving the development of advanced electrolytes for lithium-ion batteries.Traditional liquid electrolytes pose flammability risks,while solid-state alternatives often su...The pursuit of safer energy storage systems is driving the development of advanced electrolytes for lithium-ion batteries.Traditional liquid electrolytes pose flammability risks,while solid-state alternatives often suffer from low ionic conductivity.Gel polymer electrolytes(GPEs)emerge as a promising compromise,combining the safety of solids with the ionic conductivity of liquids.Cellulose,an abundant and eco-friendly polymer,presents an ideal base material for sustainable GPEs due to its biocompatibility and mechanical strength.This study systematically investigates how drying methods affect cellulose-based GPEs.Cellulose hydrogels were synthesized through dissolution-crosslinking and processed using vacuum drying(VD),supercritical drying(SCD),and freeze-drying(FD).VD and SCD produced dense membranes with excellent mechanical strength(7.2 MPa)but limited electrolyte uptake(30%–40%).In contrast,FD created a highly porous structure(21.13%porosity)with remarkable electrolyte absorption(638%),leading to superior ionic conductivity(1.22 mS⋅cm^(-1))and lithium-ion transference number(0.28).However,this came at the cost of increased interfacial impedance and poor rate capability,resulting in 81.24%capacity retention after 100 cycles.These findings illuminate the critical balance between electrochemical performance and mechanical properties in cellulose GPEs,providing valuable insights for designing sustainable electrolytes for flexible electronics and electric vehicles.展开更多
[Objectives]To investigate suitable drying methods for Fritillaria cirrhosa bulbs of different diameters.[Methods]In this study,we analyzed the appearance of F.cirrhosa bulbs and powder under different diameters and d...[Objectives]To investigate suitable drying methods for Fritillaria cirrhosa bulbs of different diameters.[Methods]In this study,we analyzed the appearance of F.cirrhosa bulbs and powder under different diameters and drying processing methods.[Results]The bulbs dried naturally were dark with faintly brown color whereas those that were dried using hot-air and vacuum methods were pale yellow or off-white color.The L^(*)values of the powdered F.cirrhosa group subjected to hot air drying and vacuum drying were significantly higher than those of the naturally dried group.[Conclusions]Hot air drying at 35-40℃as a processing method for F.cirrhosa production regions can maintain the color of bulbs and powder.展开更多
Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),a...Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.展开更多
[Objectives] This study was conducted to investigate the drying methods,functional and structure properties of dietary fiber( DF) from peanut shells.[Methods]Peanut shells were used as a raw material to prepare peanut...[Objectives] This study was conducted to investigate the drying methods,functional and structure properties of dietary fiber( DF) from peanut shells.[Methods]Peanut shells were used as a raw material to prepare peanut shell dietary fiber( DF) by hot air drying( HA) and vacuum freeze drying( VF),respectively,and their functional and structural characteristics were compared in detail. [Results]The solubility,water holding capacity,oil holding capacity and swelling capacity of HA-DF and VF-DF were 2. 15 %,7. 63 g/g,7. 73 g/g,10. 35 ml/g and 3. 85 %,14. 98 g/g,15. 25 g/g,15. 85 ml/g,respectively. The total phenol contents were 2. 623 and 5. 173 mg GAE/g,respectively. The IC(50) values of ·OH,O2^-· and DPPH free radicals were 4. 16 and 4. 09 mg/ml,7. 90 and 3. 32 mg/ml,and 3. 19 and 3. 09 mg/ml,respectively. The molecular weight of VF-DF was smaller,and it had narrow molecular weight distribution and denser particles. Electron microscopy showed that VF-DF had a porous network like honeycomb and swelled structure. [Conclusions]This study can provide a theoretical basis for the functional modification and comprehensive utilization of peanut shell dietary fiber.展开更多
Japanese pine, Korean pine and larch are three major softwood species in Korea. Their colors are relatively light, thus easily discolored due to drying and UV irradiation. In this study, they were dried with five diff...Japanese pine, Korean pine and larch are three major softwood species in Korea. Their colors are relatively light, thus easily discolored due to drying and UV irradiation. In this study, they were dried with five different drying methods, steam treated and exposed to weathering. Their colors were measured using a spectrophotometer and comparisons made both among species and drying methods. For Japanese and Korean pines, high temperature dried and steam-dried specimens showed distinct color differences compared with the controls. Steam treatment discolored the dried specimens of Japanese and Korean pines but did not discolor those of larch. After weathering for 144 days the specimens of Japanese pine showed slight color differences among drying methods.展开更多
The heating area of the material is large and the thermal efficiency is high,but it is n ecessary to control the suitable drying temperature ofdiffere nt medici nal materials to preserve the effective in gredients.D i...The heating area of the material is large and the thermal efficiency is high,but it is n ecessary to control the suitable drying temperature ofdiffere nt medici nal materials to preserve the effective in gredients.D iff ere nt kinds of Chinese medicine need different drying conditions to fulfill good drying requirements.Natural drying in the shade is one of the traditional drying methods,which takes a long time and is easily affected by the weather.The water volatilizes slowly.It is prone to mildew and discoloration during the drying process.However,it can better preserve the volatile oil components of Chinese medicine.The hot-air drying machine has lower requirements.The medicinal materials have a large heating area and high thermal efficiency,but it is necessary to control the appropriate drying temperature of different medicinal materials in order to preserve the active ingredients of the medicinal materials;it is not suitable for medicinal materials that stick and bind easily.The microwave drying method possesses superiority in drying some valuable medicinal materials such as Ren she n(Radix et Rhizoma Ginseng)and Lurong(Co「nu Cervi Pantotrichum),and the effective ingredients are preserved at a high degree;it can also achieve the purpose of killing enzymes and protecting glycosides and have a good bactericidal effect,but it is not suitable for Chinese medicines containing heat-sensitive ingredients,because it will destroy most of the proteins,amino acids,and peptides of Chinese medicine and result in the loss of efficacy.The far-infrared drying method is suitable for drying thin-layer medicinal materials and is friendly to the environment.Freeze-drying can preserve the active ingredients very well and greatly retain the efficacy,but it has obvious limitations in preserving some Chinese medicinal materials that need to kill enzymes and protect glycosides;besides,the cost is relatively high and the drying time is long.展开更多
Flavonoids are one of the principal bioactive components in Salix songarica flowers(S.songarica'H'),and drying is critical for their preservation.To address this knowledge gap and identify the optimal processi...Flavonoids are one of the principal bioactive components in Salix songarica flowers(S.songarica'H'),and drying is critical for their preservation.To address this knowledge gap and identify the optimal processing strategy,four drying methods-freeze-drying(FD),vacuum microwave drying(WD),natural drying(ND),and hot-air drying(HD)-were systematically compared using UHPLC-MS/MS-based targeted metabolomics.A total of 673 flavonoid compounds were identified.FD most effectively preserved total flavonoid content and in vitro antioxidant capacity(DPPH,ABTS^(+),FRAP),with a strong positive correlation observed between them.Comparative analyses revealed 55,95,and 67 differentially accumulated metabolites(DAMs)in the FD vs.WD,FD vs.ND,and FD vs.HD groups,respectively;these DAMs were mainly enriched in the flavonoid biosynthesis pathway.Notably,FD maintained the integrity of the flavonoid metabolic network under low-temperature,oxygen-limited conditions,thereby optimally preserving the phytochemical quality of S.songarica'H'.This study provides the first metabolomic evidence to guide the optimization of drying processes for this distinctive botanical resource.展开更多
This study investigated the effects of shade drying(SD),hot air drying(HD),vacuum drying(VD),and vacuum freeze-drying(VFD)on the drying characteristics,bioactive compound content,and biological activities of pomegrana...This study investigated the effects of shade drying(SD),hot air drying(HD),vacuum drying(VD),and vacuum freeze-drying(VFD)on the drying characteristics,bioactive compound content,and biological activities of pomegranate peel.Additionally,preliminary research was conducted on the antimicrobial mechanisms of pomegranate peel polyphenols.The results demonstrated that VFD achieved the shortest drying time while maintaining superior appearance quality and the highest levels of bioactive compounds:total phenolic content(TPC,86.78 mg/g),total flavonoid content(TFC,19.37 mg/g),total tannin content(TTC,7.6 mg/g),total anthocyanin content(TAC,0.07 mg/g),and ABTS antioxidant capacity(383.10 mg TE/g).The VFD treatment also showed superior·OH radical scavenging activity(122.50 mg TE/g)andα-ALA inhibition(5.18 mg/mL),as well as maximum inhibition zones against S.aureus(21.33±0.04 mm),B.subtilis(16.23±0.04 mm),and A.tenuissima(83.89%).The HD demonstrated slightly lower but comparable quality parameters to VFD.22 major phenolic compounds were identified in the VFD.Molecular docking studies revealed four compounds,including punicalagin,punicalin,rutin,and ellagic acid 4-O-xylopyranoside,that effectively bound to fungal cell wall functional proteins.Among these,punicalagin exhibited primary interactions through hydrogen bonding and hydrophobic interactions with the target proteins.展开更多
The volatile compounds variation of Malus asiatica Nakai under different drying methods is still blank now.In this paper,drying methods of freeze drying(FD),microwave vacuum drying(MVD),microwave freeze drying(MFD),an...The volatile compounds variation of Malus asiatica Nakai under different drying methods is still blank now.In this paper,drying methods of freeze drying(FD),microwave vacuum drying(MVD),microwave freeze drying(MFD),and hot air drying(HAD)were employed to dry fresh M.asiatica Nakai,headspace-gas chromatography-ion mobility spectrometry was adopted to identify volatile compounds in M.asiatica Nakai,principal component analysis(PCA)and the Euclidean distance were used to distinguish the samples.Results showed that 81 peaks were detected,70 volatile compounds were identified,drying makes obvious differences of volatile compounds in M.asiatica Nakai,and drying methods with microwave heating makes most of volatile compounds vanished.Compared to MFD and MVD,FD and HAD were more appropriate to be adopted to dry M.asiatica Nakai due to volatile compounds reserved more in FD and HAD.The results could provide a scientific data basis to help future dried M.asiatica Nakai production.展开更多
In this study kokum rind dried by different methods,i.e.open air sun drying,solar drying and the convective hot air drying(60℃)was taken after being packaged in gunny bags,nylon bags and plastic jars for storage stud...In this study kokum rind dried by different methods,i.e.open air sun drying,solar drying and the convective hot air drying(60℃)was taken after being packaged in gunny bags,nylon bags and plastic jars for storage study upto nine months.The effect of different drying methods on quality parameters i.e.acidity,pH,TSS,reducing sugar,non-reducing sugar,colour(L,a and b)and calorific value of the stored product were evaluated.The quality parameters were tested at three-month intervals.Among three packaging materials,plastic jar was found best for kokum rind storage upto nine months as compared with nylon and gunny bags.Deterioration occurred as changes in acidity,non-reducing sugar,lightness,redness and calorific value over the storage period from the 0^(th) to the 9^(th) month.However,the TSS and b value increased as storage duration extended.展开更多
Drying techniques are being used more and more to extend the shelf life of industrial products.Drying could influnce the content of phenolics in food and their antioxidant activity.This study estimated the effects of ...Drying techniques are being used more and more to extend the shelf life of industrial products.Drying could influnce the content of phenolics in food and their antioxidant activity.This study estimated the effects of different drying methods(freeze drying(FD),gradient hot air drying(GHD),and constant hot air drying(CHD))on phenolic profiles and antioxidant activities in walnut kernels.With a maximum content of 3.61 mg g^(−1),GHD was found to be the most effective in preserving total phenols,while CHD and FD had maximum contents of 2.66 mg g^(−1) and 1.96 mg g^(−1),respectively.The concentration of most monomeric phenols detected in the kernels increased with temperature,particularly in the free and bound forms.Gallic acid(free form)levels in GHD2(194.54μg g^(−1))were 55.77 and 60.08 times higher,respectively,than in FD and CHD.GHD dried walnuts had higher antioxidant activity than FD and CHD dried walnuts.Furthermore,bioinformatics analysis revealed three key metabolic pathways associated with the mechanisms underlying drying changes.The GHD technique,according to these findings,is a better choice for drying walnut in order to preserve its phenolics and antioxidant activity.展开更多
The combined effects of drying methods and limited enzymatic hydrolysis on the techno-functional characteristics of rice protein hydrolysates(RH)were investigated.With the increasing hydrolysis degree,the average size...The combined effects of drying methods and limited enzymatic hydrolysis on the techno-functional characteristics of rice protein hydrolysates(RH)were investigated.With the increasing hydrolysis degree,the average size,exposed and total SH content,iron chelating capacity,hydroxyl and DPPH radical scavenging activity increased.Drying methods and enzyme type can alter the conformation of protein.Trypsin-derived spray dried RH exhibited higherα-helix contents while neutrase-derived ones had lowerα-helix contents.The freeze-dried RH owed higher hydroxyl and DPPH scavenging activity than their spray-dried counterparts,which was related to higher sulfhydryl group and hydrophobic amino acids contents.RH derived from trypsin had higher metal chelating capacity than that from neutrase,which was in an agreement with higher amount of peptide<1000 Da.The shifting to lower relaxation time in spray-dried RH reflects lower water absorption capacity and slower water mobility,which are less susceptible to spoilage bacteria.Freeze drying would be a more prevalent technique for fully utilization of RH as bioactive components in the food system.展开更多
The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze v...The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze vacuum drying(MFD).The quality,antioxidant activity,and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control.MVD produced the highest levels of total phenols,total anthocyanins,total sugars and color values in blueberry pomace while HAD gave the lowest.The ABTS+and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used.Moreover,FD,MVD,and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer.Overall,MVD proved to be the best technique for preservation of antioxidant capacity and natural color.Therefore,MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden.展开更多
Background:Conventional drying using heated air oven is commonly used as a method for preserving the product but often affects the nutritional value,taste,and texture.However,the heat from the drying method can oxidiz...Background:Conventional drying using heated air oven is commonly used as a method for preserving the product but often affects the nutritional value,taste,and texture.However,the heat from the drying method can oxidize and destroy heat-sensitive compounds.Superheated steam(SHS)drying uses superheated steam instead of hot air or combustion gases in a direct dryer and was reported better at preserving the nutritional values of food products.Aim:To evaluate the effect of SHS drying on antioxidant properties of tea leaves.The study also compared SHS drying with conventional and freeze-drying methods.Results:Tea leaves dried using freeze drying retained the highest level of antioxidant properties compared to other drying methods.The leaves dried using SHS exhibited significantly higher radical scavenging activity,ORAC and FRAP values compared to oven drying method.At different drying temperatures(150℃and 175℃),oven dried leaves showed significantly higher(p<0.05)antioxidant properties than that of SHS dried ones.Tea leaves dried for 60,75,and 90 min using SHS showed significantly higher(p<0.05)FRAP and ORAC values,and also total phenolic content compared to oven dried tea leaves.Conclusion:Tea leaves dried using SHS drying method retained higher level of antioxidant properties compared to oven drying.The drying method also retained lower antioxidant properties as drying time increased.Further study involving SHS drying in food-related fields should be conducted to support its usefulness.展开更多
At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods on the drying characteristics and...At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods on the drying characteristics and quality of maize. Five drying methods, including hot air drying (HAD), vacuum drying (VD), infrared drying (IRD), variable temperature drying (VTD), and vacuum IR drying (VID), were used to analyze the drying rate (DR), moisture ratio (MR), effective moisture diffusion coefficient (Deff), hardness, nutrient composition, color, and microstructure of maize to investigate the effects of different drying methods on the drying kinetics and quality of maize kernels. The results showed that among the five drying methods, the Modified Page drying model could most reflect moisture changes. VTD was better than the other methods in terms of DR, cracking rate, hardness, and crude fat. The highest lysine content in maize was obtained using HAD. The protein content was higher in IRD (p<0.05). The dough characteristics were better in VID and VTD than in IRD. The IRD, VTD, and VID-treated maize had a better color appearance. Microstructure analysis showed that the starch granules of VID, IRD, and VD-treated maize were oval, but large gaps could be found between the granules. The granules were also densely stacked, with most of them relatively intact. Correlation and clustering analysis showed different degrees of correlation between the physicochemical indicators. The overall quality in VTD was the best, followed by VID, whereas HAD and VD showed poorer quality. In terms of economic value and product quality, VTD was the most suitable drying method for maize. This study can provide a theoretical basis for the application of maize drying in the processing industry.展开更多
Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade ...Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade and drying under 105 ℃ condition（CK）.Besides,effects of different green hay making methods on dry characteristics and nutritional quality of M.sativa green hay were studied,and a comprehensive evaluation of M.sativa green hays was conducted.Results showed that,except CK,the drying rates in other making methods were all fast at first,and then slow down.Both of drying under 105 ℃ condition and flatting stems ＋ spraying K2CO3 could speed up drying rate and reduce nutritional losses of green hay.Sun curing could also speed up drying rate,but it could not maintain the quality of green hay.The results of Grey Relational Analysis on five green hay making methods indicated that CK had the best comprehensive performance,followed by green hays made by flatting stems ＋ spraying K2CO3.Therefore,flatting stems ＋ spraying K2CO3 was a quick and easy method to make green hay,and it was worth to be recommended in practical production.展开更多
Aerogels,renowned as ultra-lightweight solids with exceptional porosity and specific surface area,have emerged as pivotal materials for thermal insulation,catalysis,energy storage,and biomedicine.This review comprehen...Aerogels,renowned as ultra-lightweight solids with exceptional porosity and specific surface area,have emerged as pivotal materials for thermal insulation,catalysis,energy storage,and biomedicine.This review comprehensively evaluates the recent strides in sustainable,high-performance cellulose-based aerogels,emphasizing their fabrication,functionalization,and application prospects.It details the extraction of cellulose fromdiverse sources and its subsequent processing into nanocellulose(e.g.,cellulose nanofibrils and nanocrystals),which serves as the fundamental building block for aerogel synthesis.The critical sol-gel transition,solvent selection,and the pivotal role of drying techniques—freeze-drying,supercritical drying,and ambient pressure drying—in determining final aerogel architecture and properties are systematically analyzed.Special emphasis is placed on the advanced chemical modification of nanocellulose,including esterification,click chemistry,etherification,silanization,and amidation,which tailors surface chemistry to impart hydrophobicity,reactivity,or specific binding sites.The profound influence of cellulose source characteristics(aspect ratio,crystallinity,surface charge)on the pore-forming mechanism and aerogel performance is thoroughly discussed,bridging raw material selection with microstructure design.The review further elucidates the engineering of hybrid and composite aerogels by integrating silica,graphene,polymers,semiconductors,and metal-organic frameworks(MOFs),which synergistically enhance functionalities for targeted applications such as adsorption,photocatalysis,energy storage,sensing,and biomedical engineering.Despite significant progress,challenges remain in scalable green fabrication,balancing ultra-high porosity with mechanical robustness,and deepening the mechanistic understanding in complex applications.This work consolidates the current state-of-the-art,identifies key knowledge gaps,and provides a forward-looking perspective on the development of cellulose aerogels as versatile platforms for next-generation sustainable technologies.展开更多
Frequent consumption of fruits and vegetables has been associated with low risk of chronic diseases. Guava (Psidium guajava Linn.) is a tropical, seasonal fruit rich in antioxidants, vitamin C and polyphenol compounds...Frequent consumption of fruits and vegetables has been associated with low risk of chronic diseases. Guava (Psidium guajava Linn.) is a tropical, seasonal fruit rich in antioxidants, vitamin C and polyphenol compounds. Drying is one of the common methods to preserve and extend the shelf life of guava. The objective of this study was to determine the effect of drying techniques on the antioxidant activity of guava fruit. Guava was air dried in air dryer (45°C), freeze dryer and by osmatic drying techniques. Fresh guava extracts (FGE), freeze dried guava extracts (FDGE), oven dried guava extracts (ODGE) and osmotic-dehydrated guava extracts (OSGE) guava extracts were prepared and analyzed for total polyphenols (TP), flavonoids, antioxidant potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), total antioxidant capacity (TAC) and nitric oxide radical scavenging activity (NORS). Inhibitory potential of guava extracts on enzymes α-glucosidase, α-amylase and lipase was also determined. TP in FG, FD, OD, and OS were 415.69 ± 56.95, 295.30 ± 4.11, 303.57 ± 1.41, and 182.93 ± 6.48 mg gallic acid equivalent (GAE)/100g, respectively. Flavonoids in Fresh, FD, OD, and OS were 202.01 ± 0.16, 96.93 ± 1.73, 105.07 ± 0.58, and 76.13 ± 2.74 mg catechin equivalent (CE)/100 g, respectively. FD extracts were the most effective in scavenging DPPH radical. Whereas FRAP, TEAC and TAC activities were found to be higher in FG followed by OD and FD. However, NORS activity of FD was significantly (p ≤ 0.05) lower compared to other treatments. Inhibition of α-glycosidase, α-amylase and lipase enzymes was (19% - 90%) observed at 0.4, 0.8, and 0.8 mg/ml, respectively. In conclusion, considering this in-vitro study, drying could be effectively utilized to preserve guava fruit with minimum effect on health benefits.展开更多
The development of the food industry is an integral part of the development of our world.In recent years,there has been a growing interest in food as drugs.Basidiomycetes grown in submerged culture have the potential ...The development of the food industry is an integral part of the development of our world.In recent years,there has been a growing interest in food as drugs.Basidiomycetes grown in submerged culture have the potential to be used as food supplements for a healthy diet.This study investigated the ergosterol content of Ganoderma lucidum obtained in submerged culture and dried using different techniques to identify the prospects for food additive applications.Specifically,the ergosterol content was higher in samples dried by freezing or oven-dried at low temperatures than in air or oven-dried at high temperatures.In addition,the study performed chemoinformatic calculations to determine the binding energy of ergosterol and cholesterol to the NPC1 receptor,which is a cholesterol transporter in humans.The results showed that ergosterol had a better binding energy(-9.2 kcal/mol)than cholesterol(-8.4 kcal/mol).This suggests that basidiomycete may have potential as a food additive or drug due to its ability to bind more efficiently to the NPC1 receptor.This research emphasizes the importance of developing technology to produce food additives from natural components,considering their biological value.Therefore,the research indicates that Ganoderma lucidum may be a dietary supplement to lower human cholesterol levels.展开更多
The research was carried out within the state assignment of the Ministry of Science and Higher Education of the Russian Federation(project NO 075-15-2024-483).
基金supported by the Natural Science Foundation of China(52063005)Guizhou Province Science and Technology Achievement Transformation Project[2025]general 020Central Guiding Local Science and Technology Development Funds[2024]020 and[2025]013,ZZSG[2024]015,KXJZ[2025]037.
文摘The pursuit of safer energy storage systems is driving the development of advanced electrolytes for lithium-ion batteries.Traditional liquid electrolytes pose flammability risks,while solid-state alternatives often suffer from low ionic conductivity.Gel polymer electrolytes(GPEs)emerge as a promising compromise,combining the safety of solids with the ionic conductivity of liquids.Cellulose,an abundant and eco-friendly polymer,presents an ideal base material for sustainable GPEs due to its biocompatibility and mechanical strength.This study systematically investigates how drying methods affect cellulose-based GPEs.Cellulose hydrogels were synthesized through dissolution-crosslinking and processed using vacuum drying(VD),supercritical drying(SCD),and freeze-drying(FD).VD and SCD produced dense membranes with excellent mechanical strength(7.2 MPa)but limited electrolyte uptake(30%–40%).In contrast,FD created a highly porous structure(21.13%porosity)with remarkable electrolyte absorption(638%),leading to superior ionic conductivity(1.22 mS⋅cm^(-1))and lithium-ion transference number(0.28).However,this came at the cost of increased interfacial impedance and poor rate capability,resulting in 81.24%capacity retention after 100 cycles.These findings illuminate the critical balance between electrochemical performance and mechanical properties in cellulose GPEs,providing valuable insights for designing sustainable electrolytes for flexible electronics and electric vehicles.
基金Supported by Research and Application of Standardized Processing Techniques for Authentic Chinese and Tibetan Medicinal Materials from Rhizomes(2023YFS0492).
文摘[Objectives]To investigate suitable drying methods for Fritillaria cirrhosa bulbs of different diameters.[Methods]In this study,we analyzed the appearance of F.cirrhosa bulbs and powder under different diameters and drying processing methods.[Results]The bulbs dried naturally were dark with faintly brown color whereas those that were dried using hot-air and vacuum methods were pale yellow or off-white color.The L^(*)values of the powdered F.cirrhosa group subjected to hot air drying and vacuum drying were significantly higher than those of the naturally dried group.[Conclusions]Hot air drying at 35-40℃as a processing method for F.cirrhosa production regions can maintain the color of bulbs and powder.
基金Liaoning Provincial Department of Education Annual(2019)Scientific Research Fund Project(No.LSNZD201903)National Key R&D Program of China(No.2018YFD0400200)+1 种基金Liaoning Province,Shenyang Agricultural University,High-end Talent Introduction Fund Project(NO.SYAU20160003)Natural Science Foundation of Liaoning Province(No.20170540822).
文摘Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.
基金Supported by Tangshan Science Project (19150204E)。
文摘[Objectives] This study was conducted to investigate the drying methods,functional and structure properties of dietary fiber( DF) from peanut shells.[Methods]Peanut shells were used as a raw material to prepare peanut shell dietary fiber( DF) by hot air drying( HA) and vacuum freeze drying( VF),respectively,and their functional and structural characteristics were compared in detail. [Results]The solubility,water holding capacity,oil holding capacity and swelling capacity of HA-DF and VF-DF were 2. 15 %,7. 63 g/g,7. 73 g/g,10. 35 ml/g and 3. 85 %,14. 98 g/g,15. 25 g/g,15. 85 ml/g,respectively. The total phenol contents were 2. 623 and 5. 173 mg GAE/g,respectively. The IC(50) values of ·OH,O2^-· and DPPH free radicals were 4. 16 and 4. 09 mg/ml,7. 90 and 3. 32 mg/ml,and 3. 19 and 3. 09 mg/ml,respectively. The molecular weight of VF-DF was smaller,and it had narrow molecular weight distribution and denser particles. Electron microscopy showed that VF-DF had a porous network like honeycomb and swelled structure. [Conclusions]This study can provide a theoretical basis for the functional modification and comprehensive utilization of peanut shell dietary fiber.
文摘Japanese pine, Korean pine and larch are three major softwood species in Korea. Their colors are relatively light, thus easily discolored due to drying and UV irradiation. In this study, they were dried with five different drying methods, steam treated and exposed to weathering. Their colors were measured using a spectrophotometer and comparisons made both among species and drying methods. For Japanese and Korean pines, high temperature dried and steam-dried specimens showed distinct color differences compared with the controls. Steam treatment discolored the dried specimens of Japanese and Korean pines but did not discolor those of larch. After weathering for 144 days the specimens of Japanese pine showed slight color differences among drying methods.
文摘The heating area of the material is large and the thermal efficiency is high,but it is n ecessary to control the suitable drying temperature ofdiffere nt medici nal materials to preserve the effective in gredients.D iff ere nt kinds of Chinese medicine need different drying conditions to fulfill good drying requirements.Natural drying in the shade is one of the traditional drying methods,which takes a long time and is easily affected by the weather.The water volatilizes slowly.It is prone to mildew and discoloration during the drying process.However,it can better preserve the volatile oil components of Chinese medicine.The hot-air drying machine has lower requirements.The medicinal materials have a large heating area and high thermal efficiency,but it is necessary to control the appropriate drying temperature of different medicinal materials in order to preserve the active ingredients of the medicinal materials;it is not suitable for medicinal materials that stick and bind easily.The microwave drying method possesses superiority in drying some valuable medicinal materials such as Ren she n(Radix et Rhizoma Ginseng)and Lurong(Co「nu Cervi Pantotrichum),and the effective ingredients are preserved at a high degree;it can also achieve the purpose of killing enzymes and protecting glycosides and have a good bactericidal effect,but it is not suitable for Chinese medicines containing heat-sensitive ingredients,because it will destroy most of the proteins,amino acids,and peptides of Chinese medicine and result in the loss of efficacy.The far-infrared drying method is suitable for drying thin-layer medicinal materials and is friendly to the environment.Freeze-drying can preserve the active ingredients very well and greatly retain the efficacy,but it has obvious limitations in preserving some Chinese medicinal materials that need to kill enzymes and protect glycosides;besides,the cost is relatively high and the drying time is long.
基金supported by the Young Elite Program Project under the Shihezi University Research Program(Grant No.BJZK202404).
文摘Flavonoids are one of the principal bioactive components in Salix songarica flowers(S.songarica'H'),and drying is critical for their preservation.To address this knowledge gap and identify the optimal processing strategy,four drying methods-freeze-drying(FD),vacuum microwave drying(WD),natural drying(ND),and hot-air drying(HD)-were systematically compared using UHPLC-MS/MS-based targeted metabolomics.A total of 673 flavonoid compounds were identified.FD most effectively preserved total flavonoid content and in vitro antioxidant capacity(DPPH,ABTS^(+),FRAP),with a strong positive correlation observed between them.Comparative analyses revealed 55,95,and 67 differentially accumulated metabolites(DAMs)in the FD vs.WD,FD vs.ND,and FD vs.HD groups,respectively;these DAMs were mainly enriched in the flavonoid biosynthesis pathway.Notably,FD maintained the integrity of the flavonoid metabolic network under low-temperature,oxygen-limited conditions,thereby optimally preserving the phytochemical quality of S.songarica'H'.This study provides the first metabolomic evidence to guide the optimization of drying processes for this distinctive botanical resource.
基金supported by the Corps Guiding Science and Technology Plan program[grant number 2022ZD066]Corps Science and Technology Program[grant number 2022AB008].
文摘This study investigated the effects of shade drying(SD),hot air drying(HD),vacuum drying(VD),and vacuum freeze-drying(VFD)on the drying characteristics,bioactive compound content,and biological activities of pomegranate peel.Additionally,preliminary research was conducted on the antimicrobial mechanisms of pomegranate peel polyphenols.The results demonstrated that VFD achieved the shortest drying time while maintaining superior appearance quality and the highest levels of bioactive compounds:total phenolic content(TPC,86.78 mg/g),total flavonoid content(TFC,19.37 mg/g),total tannin content(TTC,7.6 mg/g),total anthocyanin content(TAC,0.07 mg/g),and ABTS antioxidant capacity(383.10 mg TE/g).The VFD treatment also showed superior·OH radical scavenging activity(122.50 mg TE/g)andα-ALA inhibition(5.18 mg/mL),as well as maximum inhibition zones against S.aureus(21.33±0.04 mm),B.subtilis(16.23±0.04 mm),and A.tenuissima(83.89%).The HD demonstrated slightly lower but comparable quality parameters to VFD.22 major phenolic compounds were identified in the VFD.Molecular docking studies revealed four compounds,including punicalagin,punicalin,rutin,and ellagic acid 4-O-xylopyranoside,that effectively bound to fungal cell wall functional proteins.Among these,punicalagin exhibited primary interactions through hydrogen bonding and hydrophobic interactions with the target proteins.
基金supported by the national natural Science Foundation of China(52006109).
文摘The volatile compounds variation of Malus asiatica Nakai under different drying methods is still blank now.In this paper,drying methods of freeze drying(FD),microwave vacuum drying(MVD),microwave freeze drying(MFD),and hot air drying(HAD)were employed to dry fresh M.asiatica Nakai,headspace-gas chromatography-ion mobility spectrometry was adopted to identify volatile compounds in M.asiatica Nakai,principal component analysis(PCA)and the Euclidean distance were used to distinguish the samples.Results showed that 81 peaks were detected,70 volatile compounds were identified,drying makes obvious differences of volatile compounds in M.asiatica Nakai,and drying methods with microwave heating makes most of volatile compounds vanished.Compared to MFD and MVD,FD and HAD were more appropriate to be adopted to dry M.asiatica Nakai due to volatile compounds reserved more in FD and HAD.The results could provide a scientific data basis to help future dried M.asiatica Nakai production.
文摘In this study kokum rind dried by different methods,i.e.open air sun drying,solar drying and the convective hot air drying(60℃)was taken after being packaged in gunny bags,nylon bags and plastic jars for storage study upto nine months.The effect of different drying methods on quality parameters i.e.acidity,pH,TSS,reducing sugar,non-reducing sugar,colour(L,a and b)and calorific value of the stored product were evaluated.The quality parameters were tested at three-month intervals.Among three packaging materials,plastic jar was found best for kokum rind storage upto nine months as compared with nylon and gunny bags.Deterioration occurred as changes in acidity,non-reducing sugar,lightness,redness and calorific value over the storage period from the 0^(th) to the 9^(th) month.However,the TSS and b value increased as storage duration extended.
基金supported by the Fundamental Research Funds of CAF(CAFYBB2019QD002).
文摘Drying techniques are being used more and more to extend the shelf life of industrial products.Drying could influnce the content of phenolics in food and their antioxidant activity.This study estimated the effects of different drying methods(freeze drying(FD),gradient hot air drying(GHD),and constant hot air drying(CHD))on phenolic profiles and antioxidant activities in walnut kernels.With a maximum content of 3.61 mg g^(−1),GHD was found to be the most effective in preserving total phenols,while CHD and FD had maximum contents of 2.66 mg g^(−1) and 1.96 mg g^(−1),respectively.The concentration of most monomeric phenols detected in the kernels increased with temperature,particularly in the free and bound forms.Gallic acid(free form)levels in GHD2(194.54μg g^(−1))were 55.77 and 60.08 times higher,respectively,than in FD and CHD.GHD dried walnuts had higher antioxidant activity than FD and CHD dried walnuts.Furthermore,bioinformatics analysis revealed three key metabolic pathways associated with the mechanisms underlying drying changes.The GHD technique,according to these findings,is a better choice for drying walnut in order to preserve its phenolics and antioxidant activity.
基金The authors are very grateful to the financial support of the research project sponsored by the National Natural Science Foundation of China(31860451)the Natural Science Fund for Distinguished Young Scholars of Jiangxi Province(20192BCB23006)the Major Science and Technology Project of Jiangxi Academy of Sciences(2018-YZD1-05).
文摘The combined effects of drying methods and limited enzymatic hydrolysis on the techno-functional characteristics of rice protein hydrolysates(RH)were investigated.With the increasing hydrolysis degree,the average size,exposed and total SH content,iron chelating capacity,hydroxyl and DPPH radical scavenging activity increased.Drying methods and enzyme type can alter the conformation of protein.Trypsin-derived spray dried RH exhibited higherα-helix contents while neutrase-derived ones had lowerα-helix contents.The freeze-dried RH owed higher hydroxyl and DPPH scavenging activity than their spray-dried counterparts,which was related to higher sulfhydryl group and hydrophobic amino acids contents.RH derived from trypsin had higher metal chelating capacity than that from neutrase,which was in an agreement with higher amount of peptide<1000 Da.The shifting to lower relaxation time in spray-dried RH reflects lower water absorption capacity and slower water mobility,which are less susceptible to spoilage bacteria.Freeze drying would be a more prevalent technique for fully utilization of RH as bioactive components in the food system.
基金funded by the National Natural Science Foundation of China(31401489)Key R&D projects in Jiangsu Province(BE2018374)+2 种基金Jiangsu Provincial Government Study Abroad Fund(29011904)granted by Jiangsu Agriculture Science and Technology Innovation Fund(No.CX(22)2041)Shandong Provincial Science and Technology of Small and Medium Enterprises Innovation Ability Enhancement Project(No.2023TSGC0489).
文摘The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze vacuum drying(MFD).The quality,antioxidant activity,and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control.MVD produced the highest levels of total phenols,total anthocyanins,total sugars and color values in blueberry pomace while HAD gave the lowest.The ABTS+and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used.Moreover,FD,MVD,and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer.Overall,MVD proved to be the best technique for preservation of antioxidant capacity and natural color.Therefore,MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden.
基金supported by the School of Graduate Studies and the Department of Nutrition and Dietetics of Universiti Putra Malaysia(Malaysia),in collaboration with the Graduate School of Life Science and System Engineering of Kyushu Institute of Technology(Japan).
文摘Background:Conventional drying using heated air oven is commonly used as a method for preserving the product but often affects the nutritional value,taste,and texture.However,the heat from the drying method can oxidize and destroy heat-sensitive compounds.Superheated steam(SHS)drying uses superheated steam instead of hot air or combustion gases in a direct dryer and was reported better at preserving the nutritional values of food products.Aim:To evaluate the effect of SHS drying on antioxidant properties of tea leaves.The study also compared SHS drying with conventional and freeze-drying methods.Results:Tea leaves dried using freeze drying retained the highest level of antioxidant properties compared to other drying methods.The leaves dried using SHS exhibited significantly higher radical scavenging activity,ORAC and FRAP values compared to oven drying method.At different drying temperatures(150℃and 175℃),oven dried leaves showed significantly higher(p<0.05)antioxidant properties than that of SHS dried ones.Tea leaves dried for 60,75,and 90 min using SHS showed significantly higher(p<0.05)FRAP and ORAC values,and also total phenolic content compared to oven dried tea leaves.Conclusion:Tea leaves dried using SHS drying method retained higher level of antioxidant properties compared to oven drying.The drying method also retained lower antioxidant properties as drying time increased.Further study involving SHS drying in food-related fields should be conducted to support its usefulness.
基金supported by the project supporting the innovation fund at the school level (No. 31420014) of Henan University of Technologythe fund of the Henan Provincial Science and Technology Tackling Project (No. 222102110367).
文摘At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods on the drying characteristics and quality of maize. Five drying methods, including hot air drying (HAD), vacuum drying (VD), infrared drying (IRD), variable temperature drying (VTD), and vacuum IR drying (VID), were used to analyze the drying rate (DR), moisture ratio (MR), effective moisture diffusion coefficient (Deff), hardness, nutrient composition, color, and microstructure of maize to investigate the effects of different drying methods on the drying kinetics and quality of maize kernels. The results showed that among the five drying methods, the Modified Page drying model could most reflect moisture changes. VTD was better than the other methods in terms of DR, cracking rate, hardness, and crude fat. The highest lysine content in maize was obtained using HAD. The protein content was higher in IRD (p<0.05). The dough characteristics were better in VID and VTD than in IRD. The IRD, VTD, and VID-treated maize had a better color appearance. Microstructure analysis showed that the starch granules of VID, IRD, and VD-treated maize were oval, but large gaps could be found between the granules. The granules were also densely stacked, with most of them relatively intact. Correlation and clustering analysis showed different degrees of correlation between the physicochemical indicators. The overall quality in VTD was the best, followed by VID, whereas HAD and VD showed poorer quality. In terms of economic value and product quality, VTD was the most suitable drying method for maize. This study can provide a theoretical basis for the application of maize drying in the processing industry.
基金Supported by Tibet High Quality Freeze Resistance Bluegrass Varieties Breeding(Z2013C02N02_02)National Wool Sheep Grazing Grassland Ecological Position of Scientific Research Project(CARS-40-09B)
文摘Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade and drying under 105 ℃ condition（CK）.Besides,effects of different green hay making methods on dry characteristics and nutritional quality of M.sativa green hay were studied,and a comprehensive evaluation of M.sativa green hays was conducted.Results showed that,except CK,the drying rates in other making methods were all fast at first,and then slow down.Both of drying under 105 ℃ condition and flatting stems ＋ spraying K2CO3 could speed up drying rate and reduce nutritional losses of green hay.Sun curing could also speed up drying rate,but it could not maintain the quality of green hay.The results of Grey Relational Analysis on five green hay making methods indicated that CK had the best comprehensive performance,followed by green hays made by flatting stems ＋ spraying K2CO3.Therefore,flatting stems ＋ spraying K2CO3 was a quick and easy method to make green hay,and it was worth to be recommended in practical production.
基金funded by Basic Scientific Research Funds Project of Heilongjiang Universities of Department of Education,Heilongjiang Province,China,grant number 2025-KYYWF-ZR0763.
文摘Aerogels,renowned as ultra-lightweight solids with exceptional porosity and specific surface area,have emerged as pivotal materials for thermal insulation,catalysis,energy storage,and biomedicine.This review comprehensively evaluates the recent strides in sustainable,high-performance cellulose-based aerogels,emphasizing their fabrication,functionalization,and application prospects.It details the extraction of cellulose fromdiverse sources and its subsequent processing into nanocellulose(e.g.,cellulose nanofibrils and nanocrystals),which serves as the fundamental building block for aerogel synthesis.The critical sol-gel transition,solvent selection,and the pivotal role of drying techniques—freeze-drying,supercritical drying,and ambient pressure drying—in determining final aerogel architecture and properties are systematically analyzed.Special emphasis is placed on the advanced chemical modification of nanocellulose,including esterification,click chemistry,etherification,silanization,and amidation,which tailors surface chemistry to impart hydrophobicity,reactivity,or specific binding sites.The profound influence of cellulose source characteristics(aspect ratio,crystallinity,surface charge)on the pore-forming mechanism and aerogel performance is thoroughly discussed,bridging raw material selection with microstructure design.The review further elucidates the engineering of hybrid and composite aerogels by integrating silica,graphene,polymers,semiconductors,and metal-organic frameworks(MOFs),which synergistically enhance functionalities for targeted applications such as adsorption,photocatalysis,energy storage,sensing,and biomedical engineering.Despite significant progress,challenges remain in scalable green fabrication,balancing ultra-high porosity with mechanical robustness,and deepening the mechanistic understanding in complex applications.This work consolidates the current state-of-the-art,identifies key knowledge gaps,and provides a forward-looking perspective on the development of cellulose aerogels as versatile platforms for next-generation sustainable technologies.
文摘Frequent consumption of fruits and vegetables has been associated with low risk of chronic diseases. Guava (Psidium guajava Linn.) is a tropical, seasonal fruit rich in antioxidants, vitamin C and polyphenol compounds. Drying is one of the common methods to preserve and extend the shelf life of guava. The objective of this study was to determine the effect of drying techniques on the antioxidant activity of guava fruit. Guava was air dried in air dryer (45°C), freeze dryer and by osmatic drying techniques. Fresh guava extracts (FGE), freeze dried guava extracts (FDGE), oven dried guava extracts (ODGE) and osmotic-dehydrated guava extracts (OSGE) guava extracts were prepared and analyzed for total polyphenols (TP), flavonoids, antioxidant potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), total antioxidant capacity (TAC) and nitric oxide radical scavenging activity (NORS). Inhibitory potential of guava extracts on enzymes α-glucosidase, α-amylase and lipase was also determined. TP in FG, FD, OD, and OS were 415.69 ± 56.95, 295.30 ± 4.11, 303.57 ± 1.41, and 182.93 ± 6.48 mg gallic acid equivalent (GAE)/100g, respectively. Flavonoids in Fresh, FD, OD, and OS were 202.01 ± 0.16, 96.93 ± 1.73, 105.07 ± 0.58, and 76.13 ± 2.74 mg catechin equivalent (CE)/100 g, respectively. FD extracts were the most effective in scavenging DPPH radical. Whereas FRAP, TEAC and TAC activities were found to be higher in FG followed by OD and FD. However, NORS activity of FD was significantly (p ≤ 0.05) lower compared to other treatments. Inhibition of α-glycosidase, α-amylase and lipase enzymes was (19% - 90%) observed at 0.4, 0.8, and 0.8 mg/ml, respectively. In conclusion, considering this in-vitro study, drying could be effectively utilized to preserve guava fruit with minimum effect on health benefits.
基金the state assignment of Ministry of Science an d Higher Education of the Russian Federation(project N◦23-075-67362-1-0409-000196)an d in the framework of the state task in the field of scientific activitysubject number FSZE-2020-0007(0768-2020-0007)by Russian Science Foundation(agreement N◦23-16-00224).
文摘The development of the food industry is an integral part of the development of our world.In recent years,there has been a growing interest in food as drugs.Basidiomycetes grown in submerged culture have the potential to be used as food supplements for a healthy diet.This study investigated the ergosterol content of Ganoderma lucidum obtained in submerged culture and dried using different techniques to identify the prospects for food additive applications.Specifically,the ergosterol content was higher in samples dried by freezing or oven-dried at low temperatures than in air or oven-dried at high temperatures.In addition,the study performed chemoinformatic calculations to determine the binding energy of ergosterol and cholesterol to the NPC1 receptor,which is a cholesterol transporter in humans.The results showed that ergosterol had a better binding energy(-9.2 kcal/mol)than cholesterol(-8.4 kcal/mol).This suggests that basidiomycete may have potential as a food additive or drug due to its ability to bind more efficiently to the NPC1 receptor.This research emphasizes the importance of developing technology to produce food additives from natural components,considering their biological value.Therefore,the research indicates that Ganoderma lucidum may be a dietary supplement to lower human cholesterol levels.
文摘The research was carried out within the state assignment of the Ministry of Science and Higher Education of the Russian Federation(project NO 075-15-2024-483).
