Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices
Objective: This study aimed to the optimize infrared drying process of Hami-melon slices and improve quality and efficiency. Methods: Using ultrasonic treatment as a pretreatment method, the effects of drying temperature, slice thickness and ultrasonic treatment time on drying time, color difference...
| Published in: | Shipin yu jixie |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-04-01
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| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230333 |