Progress of internal, external structure and quality change of fruits and vegetables during infrared drying process

ICAE 2011 Proceedings: 2011 International Conference on New Technology of Agricultural Engineering

Volumn , Issue , 2011, Pages 1077-1082

  Zhang, Lili ^a   Wang, Xiangyou ^a  

^a SHANDONG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Fruits and vegetables; Infrared radiation drying; Pore; Quality; Shrinkage

Indexed keywords

DRYING METHODS; DRYING TECHNOLOGY; HIGH-QUALITY PRODUCTS; PORE; PORE FORMATION; QUALITY CHANGE;

AGRICULTURAL ENGINEERING; FRUITS; INFRARED RADIATION; MATHEMATICAL MODELS; SHRINKAGE; TECHNOLOGY; THERMAL PROCESSING (FOODS); VEGETABLES;

INFRARED DRYING;

EID: 79960880326     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1109/ICAE.2011.5943975     Document Type: Conference Paper

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