机译:用微波真空,热空气和冷冻干燥干燥的赤褐色马铃薯的孔隙率,颜色,质地和微观结构
Dewi Setiady, Graduate Student, School of Food Science, Juming Tang, ASABE Member Engineer, Professor, Department of Biological System Engineering, Frank Younce, Senior Scientific Assistant, School of Food Science, Barry A. Swanson, Professor, School of Food Science , Barbara A. Rasco, Professor, School of Food Science, and Carter D. Clary, ASABE Member, Assistant Professor, Department of Horticulture and Landscape Architecture, Washington State University, Pullman, Washington. Corresponding author: Carter D. Clary, Department of Horticulture and Landscape Architecture, P.O. Box 646120, Washington State University, Pullman, WA 99164-6414;
Porosity; Dehydration; Microwave dryers; Potatoes; Heating;
机译:用微波真空,热风和冷冻干燥干燥的赤褐色马铃薯的孔隙率,颜色,质地和微观结构
机译:比较微波冷冻干燥和微波真空干燥对马铃薯/香蕉重组薯片的加工和品质特性的影响
机译:微波真空,热风或冷冻脱水对赤褐色马铃薯(马铃薯)的补水和感官特性
机译:使用不同干燥方法的干茄子的质量评估:热风干燥,真空冷冻干燥和大气冷冻干燥
机译:微波真空脱水赤褐色马铃薯的特性和品质。
机译:微波真空干燥对生咖啡豆干燥特性颜色微结构和抗氧化活性的影响
机译:微波真空,加热空气和冷冻干燥的俄罗斯马铃薯的孔隙度,颜色,纹理和微观结构
机译:品种和成熟度对冻干胡萝卜品质的影响。微波烫漂对冻干菠菜营养和质构品质的影响