Characteristics of freeze-infrared combined drying of jujube slices
Objective： Optimized the drying process of jujube slices and improved the product quality. Methods： Taking jujube slices as the research object, the correlation between conversion moisture content, infrared temperature and slice thickness and drying time and drying rate was studied, and the change r...
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| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
The Editorial Office of Food and Machinery
2023-04-01
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| סדרה: | Shipin yu jixie |
| נושאים: | |
| גישה מקוונת: | http://www.ifoodmm.com/spyjxen/article/abstract/20230322 |
| תגים: |
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