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Optimization of Slice Thickness, Drying Method, and Temperature of Turmeric Rhizome (Curcuma Longa L.) Based on Water Content and Functional Compound Degradation

机译：基于水含量和官能化合物降解的切片厚度，干燥法和温度的优化姜黄根茎（Curcuma Longa L.）

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Pirim Setiarso; Nita Kusumawati; Rusijono Rusijono; Supari Muslim;
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年度 2018
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1. Analysis of rhizome colour content, bioactive compound profiling and ex-situ conservation of turmeric genotypes (Curcuma longa L.) from sub-Himalayan terai region of India [J] . Industrial Crops and Products . 2020,第期

机译：印度亚马拉雅泰泰地区姜黄基因型（Curcuma Longa L.）的根茎色素含量，生物活性化合物分析及抗原位保护分析
2. Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods [J] . Chumroenphat Theeraphan, Somboonwatthanakul Issaraporn, Saensouk Surapon, Food Chemistry . 2021,第Mara1期

机译：冷冻干燥和低温干燥方法下姜黄（Curcuma Longa L.）姜黄素和化学成分的变化
3. DRYING KINETICS OF SLICED TURMERIC (CURCUMA LONGA L.) IN A SOLAR-BIOMASS INTEGRATED DRYING SYSTEM [J] . A. BORAH, L. N. SETHI, S. SARKAR, Journal of Food Processing and Preservation . 2017,第3期

机译：太阳能-生物质综合干燥系统中片状大戟科植物（CURCUMA LONGA L.）的干燥动力学
4. Optimization of Slice Thickness, Drying Method, and Temperature of Turmeric Rhizome (Curcuma Longa L.) Based on Water Content and Functional Compound Degradation [C] . Pirim Setiarso, Nita Kusumawati, Rusijono, International Conference on Science and Technology . 2018

机译：基于水含量和官能化合物降解的切片厚度，干燥法和温度的优化姜黄根茎（Curcuma Longa L.）
5. Safety and efficacy of turmeric extract turmeric oil turmeric oleoresin and turmeric tincture from Curcuma longa L. rhizome when used as sensory additives in feed for all animal species [O] . EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, 2020

机译：姜黄提取物姜黄油姜黄油树脂和姜黄酊的疗效和姜黄从莪术中用作所有动物物种饲料中的感觉添加剂时
6. Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a solar conduction dryer [O] . A. Borah, K. Hazarika, S.M. Khayer 2015

机译：在太阳能传导干燥器中干燥整个和切片的姜黄根茎（Curcuma longa L.）的动力学

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Optimization of Slice Thickness, Drying Method, and Temperature of Turmeric Rhizome (Curcuma Longa L.) Based on Water Content and Functional Compound Degradation

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