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| 1 | 基于高光谱图像技术的雪花梨品质无损检测显示文摘为探讨基于高光谱图像技术对雪花梨品质进行无损检测的可行性,研究了利用高光谱图像系统提取雪花梨中糖和水的光谱响应和形态特征参数,获取样品含糖量和含水率的敏感水分吸收光谱带,利用人工神经网络建立雪花梨含糖量和含水率预测模型及利用投影图像面积预测雪花梨鲜重。结果表明,基于高光谱图像技术对雪花梨品质进行无损检测是可行的。雪花梨含糖量预测值和实际值间相关系数R为0.996,误差平均值为0.5°Brix;含水率预测值和实际值间相关系数R为0.94,相对误差平均值为0.62%;鲜重预测值和实际值间相关系数R为0.93。 | 洪添胜 乔军 Ning Wang Michael O. Ngadi 赵祚喜 李震 | 2007 | 农业工程学报2007，23，2： | 109 |
| 2 | From pollutant to solution of wastewater pollution: Synthesis of activated carbon from textile sludge for dye adsorption显示文摘Adsorption is an important process in wastewater treatment,and conversion of waste materials to adsorbent offers a solution to high material cost related to the use of commercial activated carbon.This study investigated the adsorption behaviour of Reactive Black 5(RB5)and methylene blue(MB)onto activated carbon produced from textile sludge(TSAC).The activated carbon was synthesized through chemical activation of precursor followed with carbonization at 650°C under nitrogen flow.Effects of time(0–200 min),pH(2–10),temperature(25–60°C),initial dye concentration(0–200 mg·L^(-1)),and adsorbent dosage(0.01–0.15 g)on dye removal efficiency were investigated.Preliminary screening revealed that TSAC synthesized via H_2SO_4activation showed higher adsorption behaviour than TSAC activated by KCl and ZnCl_2.The adsorption capacity of TSAC was found to be 11.98 mg·g^(-1)(RB5)and 13.27 mg·g^(-1)(MB),and is dependent on adsorption time and initial dye concentration.The adsorption data for both dyes were well fitted to Freundlich isotherm model which explains the heterogeneous nature of TSAC surface.The dye adsorption obeyed pseudo-second order kinetic model,thus chemisorption was the controlling step.This study reveals potential of textile sludge in removal of dyes from aqueous solution,and further studies are required to establish the applicability of the synthesized adsorbent for the treatment of waste water containing toxic dyes from textile industry. | Syieluing Wong Nurul Atiqah Najlaa Yac'cob Norzita Ngadi Onn Hassan Ibrahim M.Inuwa | 2018 | Chinese Journal of Chemical Engineering2018，26，4： | 16 |
| 3 | Synthesis of activated carbon from spent tea leaves for aspirin removal显示文摘Adsorption capacity of activated carbon prepared from spent tea leaves(STL-AC) for the removal of aspirin from aqueous solution was investigated in this study. Preliminary studies have shown that treatment with phosphoric acid(H_3PO_4) increased removal efficiency of STL-AC. Characterizations on STL-AC revealed excellent textural properties(1200 m^2·g^(-1), 51% mesoporosity), as well as distinctive surface chemistry(1.08 mmol·g^(-1) and 0.54 mmol·g^(-1) for acidic and basic oxygenated groups, pH_(pzc)= 2.02). Maximum removal efficiency of aspirin observed was 94.28% after 60 min when the initial concentration was 100 mg·L^(-1), 0.5 g of adsorbent used,pH 3 and at a temperature of 30 ℃. The adsorption data were well fitted to the Freundlich isotherm model and obeyed the pseudo-second order kinetics model. The adsorption of aspirin onto STL-AC was exothermic in nature(ΔH~Θ=^(-1)3.808 k J·mol^(-1)) and had a negative entropy change, ΔS~Θ(-41.444 J·mol^(-1)). A negative Gibbs free energy, ΔG~Θ was obtained indicating feasibility and spontaneity of the adsorption process. The adsorption capacity of AC-STL(178.57 mg·g^(-1)) is considerably high compared to most adsorbents synthesized from various sources, due to the well-defined textural properties coupled with surface chemistry of STL-AC which favors aspirin adsorption. The results demonstrate the potential of STL-AC as aspirin adsorbent. | Syieluing Wong Yowjeng Lee Norzita Ngadi Ibrahim Mohammed Inuwa Nurul Balqis Mohamed | 2018 | Chinese Journal of Chemical Engineering2018，26，5： | 4 |
| 4 | Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique显示文摘 | J. Qiao N. Wang M.O. Ngadi A. Gunenc M. Monroy C. Gariépy S.O. Prasher | 2006 | Meat Science2006，，1： | 2 |
| 5 | Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices显示文摘 | Arevalo P Ngadi M O Bazhal M I | 2004 | Drying Technology2004，22，5： | 1 |
| 6 | Solid state ethanol fermentation of apple pore ace as affected by moisture and bioreactor mixing speed显示文摘 | Ngadi M O Correia L R | 1992 | Journal of Food Science1992，57，3： | 1 |
| 7 | Hyperspectral imaging for nondestructive determination of some quality attributes for strawberry显示文摘 | Gamal ElMasry Ning Wang Adel ElSayed Michael Ngadi | 2006 | Journal of Food Engineering2006，，1： | 1 |
| 8 | Pork quality and marbling level assessment using a hyperspectral imaging system显示文摘 | Qiao J Ngadi M O Wang N | 2007 | Journal of Food Engineering2007，83，1： | 1 |
| 9 | Synergistic Effect of Temperatureand Pulsed Electric Field on Inactivation of Escherichia Coli O157:H7 and Salmonella Enteritidis in Liquid Egg Yolk显示文摘 | AMIALI M NGADI M O SMITHJ P | 2007 | Journal of Food Engineering2007，79，2： | 1 |
| 10 | Mathematical Modeling Procedures for Airflow: Heat and Mass Transfer During Forced Convection Cooling of Produce: A Review 显示文摘 | Jalal Dehghannya Michael Ngadi Clement Vigneault | 2010 | Food Engineering Reviews2010，2，4： | 1 |
| 11 | Predicting intramuscular fat content of pork using hyperspectral imaging显示文摘 | L. Liu M.O. Ngadi | 2014 | Journal of Food Engineering2014，，： | 1 |
| 12 | Prediction of drip-loss,pH,and color for pork using a hyperspectral imaging technique显示文摘 | Qiao J Wang N Ngadi M O | 2007 | Meat Science2007，76，1： | 1 |
| 13 | Prediction of drip-loss,pH,and color for pork using a hyperspectral imaging technique显示文摘 | QIAO J WANG N NGADI M O | | Meat Science0，，： | 1 |
| 14 | Textural change in apple tissue during pulsed electric field treatment 显示文摘 | M I Bazhal M O Ngadi G S V R aghavan | 2003 | Journal of Food Science2003，，1： | 1 |
| 15 | Thermal properties of batter systems for- rnulated by combinations of different flours 显示文摘 | Xue Jun Ngadi M | 2007 | LWT2007，40，8： | 1 |
| 16 | Mathematical modeling procedures for airflow, heat and mass transfer during forced convection cooling of produce : a review 显示文摘 | Dehghannya J Ngadi M Vigneauh C | 2010 | Food Engineering Reviews2010，2，4： | 1 |
| 17 | Effect of Pretreatments on Drying Characteristics of Okra显示文摘 | Adedeji A A Gachovska T K Ngadi M O | 2008 | Drying Technology2008，26，： | 1 |
| 18 | Textural and other quality properties of instant fried noodles as affected by some ingredients显示文摘 | YU L J NGADI M O | 2004 | Cereal Chemistry2004，81，6： | 1 |
| 19 | Formation of heterocyclic amines in meat emulsion extended with soy protein显示文摘 | HWANG D K NGADI M | 2003 | Journal of Food Processing andPreservation2003，27，5： | 1 |
| 20 | Pork quality and marbling level assessment using a hyperspectral imaging system显示文摘 | Qiao Jun Ngadi M O Wang Ning | 2007 | Journal of Food Engineering2007，83，1： | 1 |
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