机译:使用过热蒸汽的干燥动力学以及不同厚度,调味料和纤维分布的猪肉片的品质属性
School of Energy, Environment and Materials, King Mongkut's University of Technology Thonburi, 126 Pracha U-tid Road, Thungkru, Bangkok 10140, Thailand;
School of Energy, Environment and Materials, King Mongkut's University of Technology Thonburi, 126 Pracha U-tid Road, Thungkru, Bangkok 10140, Thailand;
School of Energy, Environment and Materials, King Mongkut's University of Technology Thonburi, 126 Pracha U-tid Road, Thungkru, Bangkok 10140, Thailand;
School of Energy, Environment and Materials, King Mongkut's University of Technology Thonburi, 126 Pracha U-tid Road, Thungkru, Bangkok 10140, Thailand;
Drying kinetics; Pork slices; Quality attributes; Superheated steam drying;
机译:SSB(过热蒸汽热烫)时间和干燥温度对山药片热风冲击干燥动力学及质量指标的影响
机译:低压超热蒸汽干燥洋葱片:动力学和质量与真空和热风干燥在先进的干燥单元中的效果
机译:使用低压过热蒸汽和真空干燥干燥洋葱切片的质量评价
机译:用两级过热蒸汽和热风干燥器干燥动力学和龙眼的质量
机译:过热蒸汽处理对速食亚洲面条的干燥动力学和质地特性的影响。
机译:洋葱切片的低压过热蒸汽干燥:在先进的干燥装置中进行真空和热空气干燥的动力学和质量比较
机译:创新的过热蒸汽冲击漂白(ssIB)提高了辣椒的干燥速度和质量属性