This study investigated the effects of temperature on the drying behavior and kinetic features of lily scales. A series of experiments were carried out at 65, 75, and 85 °C to dry the scales in a laboratory air-ventilated oven dryer. Drying temperature was found to significantly affect drying times and drying rates. The rate curves suggested that the drying process of lily scales occurred entirely within the descending rate period. During the simulation of drying kinetics, Page and Logarithmic models were proven highly accurate by evaluating the efficacy of seven different thin layer models. Based on Fick's second law, the effective moisture diffusivity was determined as 4.12 × 10 −9 , 7.71 × 10 −9 , and 9.49 × 10 −9 m 2 /s for temperatures of 65, 75, and 85 °C, respectively. The calculated figure of activation energy was 42.42 kJ/mol.

In this study, the effects of ethanolic extract from onion skin (EEOS) on the storage quality of refrigerated beef patties were studied. EEOS concentrations of 0.00%, 0.01%, 0.05%, and 0.10% were added to beef patties. These beef patties were stored at 4 °C for 12 days and compared with 0.05 V C treatment group. At the end of storage, compared to control, 0.1% EEOS effectively reduced the contents of metmyoglobin (MetMb) (P < 0.05) and thiobarbituric acid reactants (TBARS) (P < 0.05) in beef patties by 30.89% and 44.72%, respectively. On day 12, the carbonyl contents in 0.1% EEOS treatment increased only 3.3 times, lower than control and V C treatment (4.5 and 4.1 times). Microbial contamination was significantly inhibited (P < 0.05). The antioxidant and antibacterial effects of EEOS were the main reasons for the improvement of pH and a* stability of beef patties. However, the addition of EEOS had no significant effect on cooking loss and texture properties except hardness and springiness. Overall, 0.1% EEOS had a positive effect on the sensory characteristics and storage quality of beef patties and could prolong the storage life of beef patties to 9 days. This showed that EEOS as a natural additive has great potential for beef storage and preservation.