Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Fangxin Wan

Showing results (21-30 of 32) with videos related to

Pageof 4
Sort By:
Journal of Food Science|April 11, 2023
Evaluation of the effect of ultrasonic pretreatment on vacuum far-infrared drying characteristics and quality of Angelica sinensis based on entropy weight-coefficient of variation methodZepeng Zang, Xiaopeng Huang, Qian Zhang, et al.
Ultrasonics Sonochemistry|July 13, 2024
Segmented variable-frequency ultrasound synergistic hot-air drying of Rhubarb: Effect on drying characteristics and quality and thermal analysisXinyu Ying, Fangxin Wan, Tongxun Wang, et al.
Foods (Basel, Switzerland)|January 8, 2025
Novel Ultrasonic Pretreatment for Improving Drying Performance and Physicochemical Properties of <i>Licorice</i> Slices During Radio Frequency Vacuum DryingJun Li, Fangxin Wan, Xiaopeng Huang, et al.
Molecules (Basel, Switzerland)|July 29, 2023
Evaluation of the Effect of Ultrasonic Pretreatment on the Drying Kinetics and Quality Characteristics of <i>Codonopsis pilosula</i> Slices Based on the Grey Correlation MethodTongxun Wang, Xinyu Ying, Qian Zhang, et al.
Ultrasonics Sonochemistry|April 26, 2026
Study on the thermal performance of rhubarb and intermittent multi-frequency ultrasound-enhanced vacuum far-infrared energy saving drying processTongxun Wang, Xinyu Ying, Xiaopeng Huang, et al.
Molecules (Basel, Switzerland)|February 25, 2023
Study on Ultrasonic Far-Infrared Radiation Drying and Quality Characteristics of Wolfberry (<i>Lycium barbarum</i> L.) under Different PretreatmentsQian Zhang, Fangxin Wan, Yuanman Yue, et al.
Foods (Basel, Switzerland)|September 14, 2024
Radio Frequency Vacuum Drying Study on the Drying Characteristics and Quality of Cistanche Slices and Analysis of Heating UniformityAo Chen, Fangxin Wan, Guojun Ma, et al.
Foods (Basel, Switzerland)|July 27, 2024
Developing Effective Radio Frequency Vacuum Drying Processes for Moutan Cortex: Effect on Moisture Migration, Drying Kinetics, Physicochemical Quality, and MicrostructureZepeng Zang, Fangxin Wan, Haiwen Jia, et al.
Journal of Food Science|January 1, 2024
Drying kinetics prediction and quality effect of ultrasonic synergy vacuum far-infrared drying of Codonopsis pilosulaTongxun Wang, Xinyu Ying, Qian Zhang, et al.
Ultrasonics Sonochemistry|March 18, 2025
Novel edible coatings pretreatment for enhancing drying performance and physicochemical properties of cherry fruits during multi-frequency ultrasonic vacuum far infrared radiation - Radio frequency vacuum segmented combination dryingZepeng Zang, Xiaopeng Huang, Guojun Ma, et al.
Pageof 4

Showing results (21-30 of 32) with videos related to

Sort By:
Pageof 4
Journal of Food Science|April 11, 2023
Evaluation of the effect of ultrasonic pretreatment on vacuum far-infrared drying characteristics and quality of Angelica sinensis based on entropy weight-coefficient of variation methodZepeng Zang, Xiaopeng Huang, Qian Zhang, et al.
Ultrasonics Sonochemistry|July 13, 2024
Segmented variable-frequency ultrasound synergistic hot-air drying of Rhubarb: Effect on drying characteristics and quality and thermal analysisXinyu Ying, Fangxin Wan, Tongxun Wang, et al.
Foods (Basel, Switzerland)|January 8, 2025
Novel Ultrasonic Pretreatment for Improving Drying Performance and Physicochemical Properties of <i>Licorice</i> Slices During Radio Frequency Vacuum DryingJun Li, Fangxin Wan, Xiaopeng Huang, et al.
Molecules (Basel, Switzerland)|July 29, 2023
Evaluation of the Effect of Ultrasonic Pretreatment on the Drying Kinetics and Quality Characteristics of <i>Codonopsis pilosula</i> Slices Based on the Grey Correlation MethodTongxun Wang, Xinyu Ying, Qian Zhang, et al.
Ultrasonics Sonochemistry|April 26, 2026
Study on the thermal performance of rhubarb and intermittent multi-frequency ultrasound-enhanced vacuum far-infrared energy saving drying processTongxun Wang, Xinyu Ying, Xiaopeng Huang, et al.
Molecules (Basel, Switzerland)|February 25, 2023
Study on Ultrasonic Far-Infrared Radiation Drying and Quality Characteristics of Wolfberry (<i>Lycium barbarum</i> L.) under Different PretreatmentsQian Zhang, Fangxin Wan, Yuanman Yue, et al.
Foods (Basel, Switzerland)|September 14, 2024
Radio Frequency Vacuum Drying Study on the Drying Characteristics and Quality of Cistanche Slices and Analysis of Heating UniformityAo Chen, Fangxin Wan, Guojun Ma, et al.
Foods (Basel, Switzerland)|July 27, 2024
Developing Effective Radio Frequency Vacuum Drying Processes for Moutan Cortex: Effect on Moisture Migration, Drying Kinetics, Physicochemical Quality, and MicrostructureZepeng Zang, Fangxin Wan, Haiwen Jia, et al.
Journal of Food Science|January 1, 2024
Drying kinetics prediction and quality effect of ultrasonic synergy vacuum far-infrared drying of Codonopsis pilosulaTongxun Wang, Xinyu Ying, Qian Zhang, et al.
Ultrasonics Sonochemistry|March 18, 2025
Novel edible coatings pretreatment for enhancing drying performance and physicochemical properties of cherry fruits during multi-frequency ultrasonic vacuum far infrared radiation - Radio frequency vacuum segmented combination dryingZepeng Zang, Xiaopeng Huang, Guojun Ma, et al.
Pageof 4