Effect of ultrasonic far-infrared synergistic drying on the characteristics and qualities of wolfberry (Lycium barbarum L.)

This study investigated the effects of ultrasonic frequency, ultrasonic power, irradiation height and temperature on the drying characteristics, quality and microstructure of wolfberry by ultrasonic-assisted far-infrared drying. By fitting five commonly used thin-layer drying mathematical models, it...

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Detalles Bibliográficos
Autores principales: Zhang, Qian, Wan, Fangxin, Zang, Zepeng, Jiang, Chunhui, Xu, Yanrui, Huang, Xiaopeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445371/
https://www.ncbi.nlm.nih.gov/pubmed/36049448
http://dx.doi.org/10.1016/j.ultsonch.2022.106134

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445371/
https://www.ncbi.nlm.nih.gov/pubmed/36049448
http://dx.doi.org/10.1016/j.ultsonch.2022.106134

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