Characteristics of freeze-infrared combined drying of jujube slices

Objective： Optimized the drying process of jujube slices and improved the product quality. Methods： Taking jujube slices as the research object, the correlation between conversion moisture content, infrared temperature and slice thickness and drying time and drying rate was studied, and the change r...

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Bibliographic Details

Published in:	Shipin yu jixie
Main Authors:	LIU De-cheng, ZHENG Xia, XIAO Hong-wei, YAO Xue-dong, SHAN Chun-hui
Format:	Article
Language:	English
Published:	The Editorial Office of Food and Machinery 2023-04-01
Subjects:	jujube slices dry freeze-infrared drying drying characteristics drying kinetics
Online Access:	http://www.ifoodmm.com/spyjxen/article/abstract/20230322