Effects of multiphase microwave drying on the microstructure of Chinese yam: A study based on X-ray micro-computed tomography technology-Reference-Cited by-同舟云学术

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Effects of multiphase microwave drying on the microstructure of Chinese yam: A study based on X-ray micro-computed tomography technology

Published:2024-07 Issue: Volume:203 Page:116327
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Gege,Li Linlin,Liu Wenchao,Cao Weiwei,Chen Junliang,Ren Guangyue,Law Chung Lim,Duan Xu^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference34 articles.

1. Micro-computed tomography imaging of composite nanoparticle distribution in the lung;Beck-Broichsitter;International Journal of Pharmaceutics,2012

2. Effect of microwave freeze drying on quality and energy supply in drying of barley grass;Cao;Journal of the Science of Food and Agriculture,2018

3. A comparative study of low-pressure superheated steam and vacuum drying of a heat-sensitive material;Devahastin;Drying Technology,2004

4. Structural characteristics and texture during the microwave freeze drying process of Chinese yam chips;Duan;Drying Technology,2020

5. Browning behavior of button mushrooms during microwave freeze-drying;Duan;Drying Technology,2016

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