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480 积分 2025-04-22 加入
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying
4小时前
待确认
X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour
2个月前
已完结
Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat
2个月前
已关闭
Non-destructive investigation of cellular level moisture distribution and morphological changes during drying of a plant-based food material
2个月前
已完结
Micro-CT visualization of structure development during freeze-drying processes
2个月前
已完结
Non-destructive investigation of cellular level moisture distribution and morphological changes during drying of a plant-based food material
2个月前
已关闭
A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity
4个月前
已完结
A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity
4个月前
已关闭
Comparison of Dynamic Water Distribution and Microstructure Formation of Shiitake Mushrooms during Hot Air and Far Infrared Radiation Drying by LF-NMR and SEM
4个月前
已完结
Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory
4个月前
已完结
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