Design and optimization of heat pump with infrared drying for (Licorice) processing.

A new dryer, integrating infrared and heat pump drying technologies, was designed to enhance licorice processing standardization, aiming at improved drying efficiency and product quality. Numerical simulation using COMSOL software validated the air distribution model through prototype data comparison. To address uneven air distribution, a spoiler was strategically placed based on CFD simulation to optimize its size and position using the velocity deviation ratio and non-uniformity coefficient as indices.

Visual analysis of sea buckthorn fruit moisture content based on deep image processing technology.

The effect of moisture content changes during drying processing on the appearance of sea buckthorn was studied. Using computer vision methods and various image processing methods to collect and analyze images during the drying process of sea buckthorn fruit. Sea buckthorn is dried in a drying oven at a temperature of 65 °C and Level 1 wind speed conditions.

Determination of soluble solids content of multiple varieties of tomatoes by full transmission visible-near infrared spectroscopy.

Introduction: Soluble solids content (SSC) is a pivotal parameter for assessing tomato quality. Traditional measurement methods are both destructive and time-consuming.

Methods: To enhance accuracy and efficiency in SSC assessment, this study employs full transmission visible and near-infrared (Vis-NIR) spectroscopy and multi-point spectral data collection techniques to quantitatively analyze SSC in two tomato varieties ('Provence' and 'Jingcai No.

Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends.

Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest. It can also be dried and processed into products such as dried sea buckthorn fruit, freeze-dried sea buckthorn powder, and sea buckthorn oil.

Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn ( L.).

A drying device based on infrared radiation heating technology combined with temperature and humidity process control technology was created to increase the drying effectiveness and quality of sea buckthorn. Based on the conventional k-turbulence model, the velocity field in the air distribution chamber was simulated using COMSOL 6.0 software.

Effects of Different Drying Methods on Drying Characteristics and Quality of (Licorice).

Large amounts of waste result from licorice mold rot; moreover, prompt drying directly influences product quality and value. This study compared various glycyrrhiza drying methods (Hot air drying (HAD), infrared combined hot air drying (IR-HAD), vacuum freeze drying (VFD), microwave vacuum drying (MVD), and vacuum pulsation drying (VPD)) that are used in the processing of traditional Chinese medicine. To investigate the effects of various drying methods on the drying characteristics and internal quality of licorice slices, their color, browning, total phenol, total flavonoid, and active components (liquiritin and glycyrrhizic acid) were chosen as qualitative and quantitative evaluation indices.

Drying sea buckthorn berries ( L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure.

Sea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, physicochemical properties (color, non-enzyme browning index, and rehydration ratio), and total phenol, total flavonoid, and ascorbic acid contents of sea buckthorn berries.

Visual Detection of Water Content Range of Seabuckthorn Fruit Based on Transfer Deep Learning.

To realize the classification of sea buckthorn fruits with different water content ranges, a convolution neural network (CNN) detection model of sea buckthorn fruit water content ranges was constructed. In total, 900 images of seabuckthorn fruits with different water contents were collected from 720 seabuckthorn fruits. Eight classic network models based on deep learning were used as feature extraction for transfer learning.

Metabolomics provide a novel interpretation of the changes in flavonoids during sea buckthorn (Hippophae rhamnoides L.) drying.

Flavonoids are major nutrients in sea buckthorn berries. However, the effects of drying methods on flavonoids in sea buckthorn berries are unclear. In this study, ultra-performance liquid chromatography and metabolomics were adopted to analyse the effects of hot air drying (HAD) and infrared drying (IRD) on flavonoid compounds and antioxidant capacity in sea buckthorn berries.

Hot Air Drying of Seabuckthorn ( L.) Berries: Effects of Different Pretreatment Methods on Drying Characteristics and Quality Attributes.

Seabuckthorn berries are difficult to dry because the outermost surface is covered with a dense wax layer, which prevents moisture transfer during the drying process. In this study, uses of ultrasonic-assisted alkali (UA), pricking holes in the skin (PH) and their combination (UA + PH) as pretreatment methods prior to hot air drying and their effects on drying characteristics and quality attributes of seabuckthorn berries were investigated. Selected properties include color, microstructure, rehydration capacity, as well as total flavonoids, phenolics and ascorbic acid contents.

Disproportional erosion of the middle-lower Yangtze River following the operation of the Three Gorges Dam.

The operation of the Three Gorges Dam (TGD) modifies downstream flow and sediment regimes, triggering disproportional fluvial responses at different distances downstream. However, our understanding of the downstream geomorphic changes in the middle-lower Yangtze River remains incomplete due to the complexity of the river responses across temporal and spatial scales. Here, we leverage data on discharge, suspended sediment concentration (SSC), riverbed grain size, cross-sectional profiles and high-resolution channel bathymetric maps at different locations downstream of the TGD to investigate geomorphic responses.

Prediction of Apple Slices Drying Kinetic during Infrared-Assisted-Hot Air Drying by Deep Neural Networks.

The effects of temperature, air velocity, and infrared radiation distances on the drying characteristics and quality of apple slices were investigated using infrared-assisted-hot air drying (IRAHAD). Drying temperature and air velocity had remarkable effects on the drying kinetics, color, total phenol content, total flavonoid content, and vitamin C content (VCC) of apple slices. Infrared radiation distance demonstrated similar results, other than for VCC and color.

Determination of the Soluble Solids Content in Korla Fragrant Pears Based on Visible and Near-Infrared Spectroscopy Combined With Model Analysis and Variable Selection.

The non-destructive detection of soluble solids content (SSC) in fruit by near-infrared (NIR) spectroscopy has a good application prospect. At present, the application of portable devices is more common. The construction of an accurate and stable prediction model is the key for the successful application of the device.

Pulsed Vacuum Drying of Pepper ( L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes.

With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer.

Online Detection of Watercore Apples by Vis/NIR Full-Transmittance Spectroscopy Coupled with ANOVA Method.

Watercore is an internal physiological disorder affecting the quality and price of apples. Rapid and non-destructive detection of watercore is of great significance to improve the commercial value of apples. In this study, the visible and near infrared (Vis/NIR) full-transmittance spectroscopy combined with analysis of variance (ANOVA) method was used for online detection of watercore apples.

Application of long-wave near infrared hyperspectral imaging for determination of moisture content of single maize seed.

Moisture content (MC) is one of the most important factors for assessment of seed quality. However, the accurate detection of MC in single seed is very difficult. In this study, single maize seed was used as research object.

The Benefits of Receiver Clock Modelling in Satellite Timing.

Satellite timing is an effective and convenient method that has been widely accepted in the time community. The key to satellite timing is obtaining a clean receiver clock offset. In this paper, instead of regarding the receiver clock offset as white noise, a two-state stochastic clock model involving three kinds of noise was conceived and used in PPP filter estimation.

Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation.

This study aimed at investigating the performances of air drying of blackberries assisted by airborne ultrasound and contact ultrasound. The drying experiments were conducted in a self-designed dryer coupled with a 20-kHz ultrasound probe. A numerical model for unsteady heat and mass transfer considering temperature dependent diffusivity, shrinkage pattern and input ultrasonic energies were applied to explore the drying mechanism, while the energy consumption and quality were analyzed experimentally.

Common-View Time Transfer Using Geostationary Satellite.

The National Time Service Center (NTSC), Chinese Academy of Sciences (CAS), Xi'an, China, has developed a method for common-view time transfer using Geostationary Earth Orbit (GEO) satellite (GCV) applicable to the time and frequency transfer at distant stations. This method is independent of Global Navigation Satellite System (GNSS) time and frequency transfer, as well as two-way satellite time and frequency transfer (TWSTFT). A master clock at the time laboratory transmits pseudorandom code signals to a GEO telecommunication satellite, and the time signals are retransmitted by the satellite.

An Improved Protocol for Performing Two-Way Satellite Time and Frequency Transfer Using a Satellite in an Inclined Geo-Synchronous Orbit.

Two-way satellite time and frequency transfer (TWSTFT) using satellites in inclined geo-synchronous orbit (IGSO) is fundamentally more difficult than using satellites in geostationary orbit (GEO), due to the fact that IGSO satellites are constantly moving relative to a ground station, which brings in large residual effects. In this paper, we designed a protocol and an algorithm to correct several factors that affect the precision of TWSTFT using IGSO satellites. We used two ground stations, each equipped with sending and receiving channels, to conduct real-time measurements of the distance and the speed of an IGSO satellite, and data collected were used to make appropriate corrections.

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.

The effects of high humidity hot air impingement blanching (HHAIB) over a range of application times (30, 60, 90, and 120 s) on drying characteristics, hardness, cell wall pectin fractions contents and nanostructure, as well ultrastructure of apricot were investigated. Results showed that HHAIB reduced drying time and decreased the hardness of apricot by 20.7%-34.

Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage.

Effect of high-humidity hot air impingement blanching on photochemical degradation kinetics (red pigments and ascorbic acid) and antioxidant capacity changes (2,2-diphenyl-1-picrylhydracyl, DPPH and total antioxidant capacity) of red pepper during 6-month storage at ambient temperature in dark was investigated. Ultrastructure of raw and blanched samples was also observed using a transmission electron microscope (TEM). Blanching followed by drying resulted in 63-85% and 33-59% reduction in red pigment and ascorbic acid content, respectively.

High-Precision Ionosphere Monitoring Using Continuous Measurements from BDS GEO Satellites.

The current constellation of the BeiDou Navigation Satellite System (BDS) consists of five geostationary earth orbit (GEO) satellites, five inclined geosynchronous satellite orbit (IGSO) satellites, and four medium earth orbit (MEO) satellites. The advantage of using GEO satellites to monitor the ionosphereis the almost motionless ionospheric pierce point (IPP), which is analyzed in comparison with the MEO and IGSO satellites. The results from the analysis of the observations using eight tracking sites indicate that the ionospheric total electron content (TEC) sequence derived from each GEO satellite at their respective fixed IPPs is always continuous.

miR-34 increases in vitro PANC-1 cell sensitivity to gemcitabine via targeting Slug/PUMA.

miR-34 was deregulated in tumor tissues compared with corresponding noncancerous tissue samples. Furthermore, miR-34 may contribute to cancer-stromal interaction associated with cancer progression. However, whether miR-34 could decrease chemoresistance of cancer cells to chemotherapeutic agent remains unclear.

Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review.

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.