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Effect of ultrasonic power on drying process and quality properties of far-infrared radiation drying on potato slices
The experiments of contact ultrasound-assisted far-infrared radiation (FIR) drying on potato slices were conducted to investigate the effects of ultrasonic power on drying characteristics and quality properties. The results showed that contact ultrasound was helpful for accelerating mass transfer of...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6949333/ https://ncbi.nlm.nih.gov/pubmed/31976131 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00645-1 |
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