Recent Developments in High-Quality Drying with Energy-Saving Characteristic for Fresh Foods

Drying Technology

Volumn 33, Issue 13, 2015, Pages 1590-1600

  Zhang, Min ^a   Chen, Huizhi ^a   Mujumdar, Arun S ^a,b   Zhong, Qifeng ^c   Sun, Jincai ^c  

^a JIANGNAN UNIVERSITY   (China)

^b MCGILL UNIVERSITY   (Canada)

^c Haitong Food Group LtdCo   (China)

Author keywords

Combined drying technology; Energy saving; Fresh foods; High quality; New developments

Indexed keywords

ENERGY CONSERVATION;

DRYING TECHNIQUE; DRYING TECHNOLOGY; ENERGY-SAVING TECHNIQUES; FRESH FOOD; HIGH QUALITY; NEW DEVELOPMENTS; RADIO FREQUENCIES; RESEARCH AND DEVELOPMENT;

INFRARED DRYING;

EID: 84940645822     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2015.1012267     Document Type: Article

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