Process parameter optimization of pumpkin combined drying based on genetic algorithm
[Objective] To improve the drying quality of pumpkins. [Methods] This study conducted experiments on hot air drying, vacuum drying, and combined hot air-vacuum drying, these drying characteristics were evaluated and compared based on unit energy consumption, rehydration ratio, and color difference i...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Editorial Office of Food and Machinery
2024-09-01
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| Col·lecció: | Shipin yu jixie |
| Matèries: | |
| Accés en línia: | http://www.ifoodmm.com/spyjxen/article/abstract/20240727 |
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