Effect of Electrohydrodynamic (EHD) on Drying Kinetics and Quality Characteristics of Shiitake Mushroom
The effect of an electrohydrodynamic (EHD) drying system on the drying kinetics, microstructure and nutritional composition of shiitake mushrooms was studied. Shiitake mushroom slices were dried at 0, 18, 22, 26, 30 and 34 kV. The results showed that the drying rate, effective moisture diffusion coe...
| 發表在: | Foods |
|---|---|
| Main Authors: | , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
MDPI AG
2022-04-01
|
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2304-8158/11/9/1303 |