College of Engineering, China Agricultural University, Beijing 100083, China;
School of Agriculture and Food Engineering, Shandong University of Technology, Zibo 255049, China;
School of Agriculture and Food Engineering, Shandong University of Technology, Zibo 255049, China;
School of Agriculture and Food Engineering, Shandong University of Technology, Zibo 255049, China;
School of Agriculture and Food Engineering, Shandong University of Technology, Zibo 255049, China;
infrared drying; temperature; quality control; eggplant slices; drying time; total color difference红外干燥; 温度; 品质控制; 茄子片; 干燥速率; 色差总值;
机译:红外辐射对茄子切片干燥特性的应用
机译:渗透脱水预处理蔗糖浓度对红外干燥干燥特征及桃芯片干燥特性及纹理的影响
机译:微波对流干燥茄子片的干燥特性
机译:红外干燥茄子的干燥特性和颜色变化
机译:热空气和红外加热下核桃干燥的特性和机制
机译:香菇经微波真空干燥和微波真空结合红外干燥的干燥特性及品质
机译:微波对流干燥下茄子(Solanum Melongena L.)切片的干燥特性