Medium and short-wave infrared drying: Principles, applications, and future trends

Author:

Li Aiqing1,Qiao Siyi1,Xia Maoxiang1,Lin Yawen1ORCID,Wang Lei2,Xie Yongkang3,Li Jianrong1,Li Xuepeng14ORCID

Affiliation:

1. College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, The Institute of Ocean Research, Jinzhou, China

2. School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou Province, China

3. Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China

4. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian Liaoning, China

Funder

National Natural Science Foundation of China

the Doctoral Research Fund of Liaoning Province

the Open Fund of Institute of Ocean Research, Bohai University

Jinzhou scientific plan program

the Key Research and Development and Promotion Projects of Henan Province

the Science and Technology Fund Project for Excellent Young of Henan Academy of Agricultural Sciences

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

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