机译:真空和微波冷冻干燥对马铃薯切片组织和品质的影响
State Key Laboratory of Food Science and Technology, Jiangnan University, 274122 Wuxi, Jiangsu, China;
rnState Key Laboratory of Food Science and Technology, Jiangnan University, 274122 Wuxi, Jiangsu, China School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China;
rnDepartment of Mechanical Engineering, National University of Singapore, 9 Engineering Drive 1, Singapore 117576, Singapore;
quality; freezing; sublimation drying; desorption drying; potato;
机译:冻干与微波真空混合干燥过程中铁薯片的组织和质量研究
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:冷冻干燥和冷冻干燥结合微波真空干燥方法对扣蘑菇(双孢蘑菇)切片的干燥动力学和补水特性的比较。
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:香菇经微波真空干燥和微波真空结合红外干燥的干燥特性及品质
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