Superheated Steam Drying of Foods and Biomaterials
作者
Sakamon Devahastin,Arun S. Mujumdar
标识
DOI：10.1002/9783527631728.ch31
摘要
This chapter contains sections titled: Introduction Principle of Superheated Steam Drying (SSD) Atmospheric-Pressure Superheated Steam Drying Low-Pressure Superheated Steam Drying (LPSSD) Application of LPSSD to Improve the Quality of Foods and Biomaterials Concluding Remarks
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(2025-6-4)
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