Lv12
30 积分 2025-02-22 加入
Research progress in the application of infrared blanching in fruit and vegetable drying process
5小时前
已完结
Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook
6小时前
已完结
Dynamic changes of drying behavior, physicochemical quality, and volatile oil of Exocarpium citri grandis under different drying temperatures
6小时前
已完结
Effect of different drying methods on kinetics, energy-economic analysis, and quality attributes of dried Panax-notoginseng
6小时前
已关闭
Enhancing drying characteristics and quality of fruits and vegetables using biochemical drying improvers: A comprehensive review
6小时前
已完结
Quality changes and shelf-life prediction of far-infrared radiation heating assisted pulsed vacuum dried blueberries by SSA-ELM
6小时前
已关闭
Effect of Novel Radio Frequency Roasting on Color Appearance, Volatile Compounds, Nutritional Properties, and Storage Stability of Peanut Oil
6小时前
求助中
Optimizing a Successive Two-Stage Drying Process for Exocarpium citri grandis: Hot Air Drying with Integrated Temperature-Humidity Control Followed By Radio Frequency Drying
7小时前
已完结
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