Microstructure Analysis and Quality Evaluation of Jujube Slices Dried by Hot Air Combined with Radio Frequency Heat Treatment at Different Drying Stages

Jujubes have been favored by consumers because of their rich nutrition and wide use. Hot air drying has been commercially and typically used to prolong shelf life and acquire the dried produce. Jujube slices were dried with hot air combined with radio frequency (RF) at different drying stages, namel...

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Detalles Bibliográficos
Autores principales: Yao, Xuedong, Zang, Yongzhen, Gu, Jiangwei, Ding, Haiyang, Niu, Yubao, Zheng, Xia, Zhu, Rongguang, Wang, Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562017/
https://www.ncbi.nlm.nih.gov/pubmed/36230160
http://dx.doi.org/10.3390/foods11193086

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562017/
https://www.ncbi.nlm.nih.gov/pubmed/36230160
http://dx.doi.org/10.3390/foods11193086

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