Lv11
10 积分 2026-04-26 加入
Application of ultrasound technology in the drying of food products
2小时前
已完结
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food
2小时前
已完结
Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms
1个月前
已完结
Study on the mechanism of flavor development in ultrasound-assisted microwave vacuum drying of shiitake mushrooms: Dosage effect of ultrasonic amplitude
1个月前
已完结
Study on the mechanism of flavor development in ultrasound-assisted microwave vacuum drying of shiitake mushrooms: Dosage effect of ultrasonic amplitude
2个月前
已完结
Ultrasonication‐Assisted Hot‐Air Drying of Tomato Slices: Impact on Drying Kinetics and Thermodynamic Properties, Energy Consumption, and Quality Attributes
2个月前
已完结
A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods
4个月前
已完结
Evaluation of drying behavior and characteristics of potato slices in multi–stage convective cabinet dryer: Application of artificial neural network
4个月前
已完结
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