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机译:在短期和中波红外辐射干燥下的干燥特性和猕猴桃切片的质量和渗透脱水
Institute of Food Science and Technology Ministry of Agriculture Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing 100193 People’s Republic of China;
Institute of Food Science and Technology Ministry of Agriculture Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing 100193 People’s Republic of China;
Institute of Food Science and Technology Ministry of Agriculture Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing 100193 People’s Republic of China;
kiwifruit; osmotic dehydration; short- and medium- wave infrared radiation drying; effective mois- ture diffusivity; ascorbic acid;
机译:在短期和中波红外辐射干燥下的干燥特性和猕猴桃切片的质量和渗透脱水
机译:短途辐射辐射干胡萝卜切片的多目标优化与质量评价
机译:渗透脱水预处理蔗糖浓度对红外干燥干燥特征及桃芯片干燥特性及纹理的影响
机译:红外辐射加热下粗糙水稻的干燥特性和质量
机译:同时进行红外干法和脱水(SIRDBD)的苹果片的加工和品质特征。
机译:Kiwifruit(Actinidia Deliciosa)的渗透脱水和对流干燥 - 超声波对工艺动力学和产品质量的影响
机译:不同干燥温度的渗透脱水菠萝(Ananas Comosus)切片干燥特性的影响