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608 积分 2024-10-19 加入
Effects of different pre-freezing methods and pressure levels on the pore structure and mechanical properties of microwave-vacuum dried apple
2天前
已完结
Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review
2天前
已完结
Characteristics of open and closed pores, their measurement techniques and exploitation in dehydrated food products
2天前
已完结
Study on drying characteristics of yam slices under heat pump-electrohydrodynamics combined drying
7天前
已完结
Developing a combined rotating and air-circulating system for improving radio frequency heating uniformity and controlling Aspergillus in almond kernels
13天前
已完结
Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties
13天前
已完结
Developing effective radio frequency drying processes for tiger nuts: Dynamic analysis of moisture state, dielectric properties and quality
13天前
已完结
Dielectric properties of in-shell peanuts with radio frequency and microwave heating treatment and RF heating performance
16天前
已完结
Combined radio frequency heating and pulsed vacuum technology to enhance drying characteristics and heat-mass transfer in peanut pod drying
16天前
已完结
Effect of ultrasound combined with chemical pretreatment as an innovative non-thermal technology on the drying process, quality properties and texture of cherry subjected to radio frequency vacuum drying
22天前
已完结
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