Effects of energy input modes on energy efficiency and berry quality in continuous microwave drying
Author:
Affiliation:
1. College of Mechanical Engineering, Jiamusi University, Jiamusi, China
2. College of Food, Northeast Agricultural University, Harbin, China
3. College of Information and Electronic Technology, Jiamusi University, Jiamusi, China
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2024.2394138
Reference43 articles.
1. Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae
2. Raspberry polysaccharides attenuate hepatic inflammation and oxidative stress in diet-induced obese mice by enhancing butyrate-mediated intestinal barrier function
3. Analysis of microwave heating uniformity in berry puree: From electromagnetic-wave dissipation to heat and mass transfer
4. Modelling of moving drying process and analysis of drying characteristics for germinated brown rice under continuous microwave drying
5. Differences in monophenolic content and composition of persimmon fruit slices from different regions under fresh and microwave drying
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