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Updated: May 28, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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对于Morchella sextelata不同干燥工艺的比较:挥发性和非挥发性成分,颜色和纹理的变化

Yaxuan Liao1,2,3, Mengdi Xin1, Hao Dong4

  • 1College of Food Science and Technology, Shihezi University, Shihezi 832000, China.

Food chemistry: X
|February 10, 2025
PubMed
概括

真空冷干燥 (VFD) 最好保持Morchella sextelata的质量. 然而,热空气组合微波真空干燥 (HAD-MVD) 提供了一个更快,更经济,更环保的替代方案,具有卓越的乌玛米和香味配置.

关键词:
香味 香味 香味 香味 香味干燥的干的.干燥技术 干燥技术莫切拉 (Morchella sextelata) 是一个有趣的植物.味道物质是一种味道物质.质地 质地 质地

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Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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Seasoning of Wood01:15

Seasoning of Wood

Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
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