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...

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Bibliographic Details
Published in:	Shipin yu jixie
Main Authors:	LI Yi-can, ZHENG Xia, YAO Xue-dong, YANG Tao-qing, ZHANG Ji-kai
Format:	Article
Language:	English
Published:	The Editorial Office of Food and Machinery 2023-04-01
Subjects:	infrared drying ultrasonic processing hami-melon color difference vitamin c
Online Access:	http://www.ifoodmm.com/spyjxen/article/abstract/20230333

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