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机译:微波真空干燥对海参的水分迁移,微观结构和再水合作用的影响
School of Food Science and Technology Dalian Polytechnic University Dalian China National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China;
School of Food Science and Technology Dalian Polytechnic University Dalian China National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China;
School of Food Science and Technology Dalian Polytechnic University Dalian China National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China;
School of Food Science and Technology Dalian Polytechnic University Dalian China National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China;
School of Food Science and Technology Dalian Polytechnic University Dalian China National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China;
School of Food Science and Technology Dalian Polytechnic University Dalian China National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China;
School of Food Science and Technology Dalian Polytechnic University Dalian China National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China;
School of Food Science and Technology Dalian Polytechnic University Dalian China National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China;
microstructure; microwave vacuum drying; moisture migration; nutritional characteristics; sea cucumber;
机译:碳水化合物(cm)对中国姜(Zingiber Officinaleroscoe)切片真空微波干燥的影响:干燥特征,水分迁移,抗氧化活性和微观结构
机译:中国姜(Zingiber Officinale Roscoe)切片的脉冲真空干燥:对干燥特性,再水合比,水持量和微观结构的影响
机译:微波真空干燥过程中荔枝的组织变化和水分去除
机译:微波和微波真空干燥对豌豆颜色和再水合特性的影响
机译:草莓和胡萝卜的混合(渗透,微波真空)干燥。
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:热空气,真空和微波干燥对干燥特性,再水合能力,颜色,酚醛含量和抗氧化能力的影响(Citrus japonica)
机译:伊利诺伊州6号煤样真空干燥和再水化动力学:对孔隙结构的影响。