位置：成果数据库 > 期刊 > 期刊详情页
Effect of power ultrasound on the frozen pretreatment of freeze-dried edamane
  • ISSN号：0737-3937
  • 期刊名称：Drying Technology
  • 时间：0
  • 页码：186-193
  • 语言：英文
  • 相关项目：调味果蔬高效微波辅助冷冻干燥及贮藏过程机理研究
作者： HanShan Xu|Min Zhang|Xu Duan|
同期刊论文项目
调味果蔬高效微波辅助冷冻干燥及贮藏过程机理研究
期刊论文 40 会议论文 5 获奖 4 著作 1
同项目期刊论文
Comparison of four drying methods of re-structured mixed potato with apple chips
草莓冻干一真空微波联合干燥节能保质研究
FD 草莓丁的涂膜及其热风干燥
脱水海芦笋的护色工艺研究
Trends in Microwave-Assisted Freeze Drying of Foods
Studies on different combined microwave drying of carrot pieces
Effect of Calcium Ion and Microwave Power on Structural and Quality Changes in Drying of Apple Slice
Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices
Physico-chemical changes during different stages of MFD/FD banana chips
Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips
Effect of food ingredient on microwave freeze drying of instant vegetable soup
Effects of Predrying and Vacuum Impregnation with Nano-Calcium Carbonate Solution on Strawberries, C
Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits and Aquatic Products- Drying
Microwave Freeze-drying characteristics of banana crisps
不同干燥方式对胡萝卜片吸湿性及品质的影响
Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and
不同干燥方式对真空含浸的影响
Microwave freeze drying characteristics and sensory quality of instant vegetable soup
Studies on decreasing energy consumption for a freeze-drying process of apple slices
Studies on the Coating and Post-Drying of Freeze Dried Strawberry Pieces
FD 蔬菜块中大肠杆菌的分离及其失活条件
冷冻干燥与后续真空微波联合干燥开发草莓休闲食品
真空含浸奶油草莓的工艺
生鲜食品联合干燥节能保质技术的研究进展
FD 蔬菜块后续臭氧杀菌工艺
Effect of Pretreatments and Storage Conditions on the Qualities of Frozen Kiwifruit Slices
Studies on the Microwave Freeze- drying Technique and Sterilization Characteristic of Cabbage
Storage stability of carrot chips
Effect of Sugar Pretreatment on Quality of Dehydrated Cabbage, Drying Technology
Study on reduction of water activity and storage stability for dehydrated Brassica parachineusis wit
麦苗粉的微波杀菌
声热处理灭酶试验
以全藕粉为原料加工藕汁的稳定性及风味
不同脱盐方式对海芦笋干制品品质的影响
超声波对毛豆浸渍冷冻过程的影响
FD蔬菜块中大肠杆菌的分离及其失活条件
莲藕汁防褐变预处理工艺的研究
速冻毛豆漂烫工艺
FD草莓丁的涂膜及其热风干燥