Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying-Reference-Cited by-同舟云学术

Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying

Published:2020-12 Issue: Volume:66 Page:102537
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Shi Xiaowei,Yang Yu,Li Ziyu,Wang Xinyue,Liu Yunhong

Funder

Science and Technology Department of Henan Province

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

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4. Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance;Chen;Food Chemistry,2019

5. Effects of different drying methods on the quality of squid cubes;Chen;Drying Technology,2013

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