169 results on '"Song, ChunFang"'
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2. Optimization strategy for black tea digital blending by fusing image and spectral information
3. Chaotic mixing coupled electromagnetic heating in a tubular reactor
4. Effects of ultrasound blanching followed by hot air-coupled microwave drying on the quality of perilla leaves
5. Multi-physical field analysis based on a multi-material mode stirrer and interlayer for microwave processing fluid
6. Intelligent control of microwave vacuum drying based on online aroma monitoring
7. Evaluation of black tea appearance quality using a segmentation-based feature extraction method
8. Discrimination of black tea fermentation degree based on multi-data fusion of near-infrared spectroscopy and machine vision
9. Characterization of volatile components of microwave dried perilla leaves using GC–MS and E-nose
10. Compressive strength and energy absorption characteristics of the negative stiffness honeycomb cell structure
11. Intelligent control for quality improvement in green tea fixation assisted with aroma detection
12. Dynamic analysis of quasi-zero stiffness vibration isolation system coupled with frequency adjustable dynamic vibration absorber
13. Monitoring black tea fermentation quality by intelligent sensors: Comparison of image, e-nose and data fusion
14. An improvement of far-infrared drying for ginger slices with computer vision and fuzzy logic control
15. An approach to manufacturing heat-stable and bloom-resistant chocolate by the combination of oleogel and sweeteners
16. Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying
17. An adaptive fuzzy logic control of green tea fixation process based on image processing technology
18. Intelligent green tea fixation with sensor fusion technology
19. Fuzzy logic control of relative humidity in microwave drying of hawthorn
20. Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.)
21. Monitoring and control of microwave drying with volatiles detection of celery stalks
22. Dynamic characteristics of quasi-zero stiffness vibration isolation system for coupled dynamic vibration absorber
23. Microwave drying of balsam pear with online aroma detection and control
24. Microwave power control scheme for potatoes based on dielectric loss factor feedback
25. Force transmissibility of a 6-DOF passive quasi-zero stiffness vibration isolation platform
26. Effects of freeze–thaw pre‐treatment with different freezing methods on the microwave freeze drying of carrots.
27. Heating uniformity improvement of the intermittent microwave drying for carrot with simulations and experiments
28. Novel Sensing Technologies During the Food Drying Process
29. Multi-Physical Field Analysis Based on a Multi-Material Mode Stirrer and Interlayer for Microwave Processing Fluid
30. Temperature gradient control during microwave combined with hot air drying
31. Analysis of the heat transfer characteristics of blackberries during microwave vacuum heating
32. Dynamic characteristics of a quasi-zero stiffness vibration isolator with nonlinear stiffness and damping
33. Temperature control for microwave vacuum drying of raspberries
34. Analysis of thermal effect using Coupled Hot-air and Microwave heating at different position of potato
35. Comparative evaluation of drying characteristics and antioxidant quality of raspberry by different drying methods
36. Non-uniformity investigation in a combined thermal and microwave drying of silica gel
37. Evaluation of Black Tea Appearance Sensory Quality by Using a Segmentation-Based Feature Extraction Method
38. Hs‒Spme‒Gc‒Ms/Lc‒Ms and Metabolomics Analysis Reveal the Effect of Tea Green Leafhoppers on Volatile and Non-Volatile- Metabolites of Zijin Cicada Autumn Tea
39. Numerical study on spout elevation of a gas-particle spout fluidized bed in microwave-vacuum dryer
40. LncRNA SLCO4A1-AS1 facilitates growth and metastasis of colorectal cancer through β-catenin-dependent Wnt pathway
41. Dynamic characteristics of two degree-of-freedom quasi-zero stiffness vibration isolation system with nonlinear springs.
42. Effects of soaking temperature and ultrasonic power on the cooking time and physical properties of brown rice
43. Effects of ultrasound and blanching pretreatments on mass transfer and qualities of hot‐air drying of perilla ( Perilla frutescens L.) leaves
44. Multi-Physical Simulation of Stirring Effect on Heating Uniformity in a Microwave Reactor With an Interlayer
45. Dynamic characteristics of two degree-of-freedom quasi-zero stiffness vibration isolation system with nonlinear springs
46. Experimental study on dynamic characteristics of a quasi-zero stiffness vibration isolator
47. A flavor uniformity evaluation and improvement of Chinese spirit by electronic nose
48. Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices ( Panax ginseng Meyer )
49. Effects of hot air and combined microwave and hot air drying on the quality attributes of celery stalk slices
50. Analysis of the Heat Transfer of Ginkgo Biloba Seeds during Radio-Frequency Heating
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