[1] |
QU Zhanping, REN Guangyue, ZHANG Yingmin, DUAN Xu, ZHANG Ledao.
Analysis of Mass and Heat Transfer Characteristics of Potato and Oat Composite Noodles during Combined Heat Pump-Hot Air Drying
[J]. FOOD SCIENCE, 2020, 41(5): 57-65.
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[2] |
CHEN Siqi, GU Yuanting, WANG Linlan, XIAO Shiyun, DU Bofeng, DING Zhuhong.
Drying Modeling and Comprehensive Quality Analysis of Rosa roxburghii Tratt Fruit
[J]. FOOD SCIENCE, 2020, 41(3): 47-54.
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[3] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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[4] |
JI Leilei, MU Taihua, SUN Hongnan.
Comparative Effect of Different Drying Processes on Mass Migration, Microstructure, Color and Rehydration Property of Sweet Potato Leaves
[J]. FOOD SCIENCE, 2020, 41(11): 90-96.
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[5] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
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[6] |
ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang.
Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes)
[J]. FOOD SCIENCE, 2020, 41(11): 150-156.
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[7] |
ZHANG Zhiyong, LI Yuanqiang, LIU Chenghai, YAN Zihao, ZHU Yong, ZHANG Youpeng, ZHAO Yueming, ZHENG Xianzhe.
Optimization of Microwave Drying of Shiitake Mushrooms Considering Thermal Runaway
[J]. FOOD SCIENCE, 2020, 41(10): 230-237.
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[8] |
LI Dingjin, DUAN Zhenhua, LIU Yan, DUAN Qiuxia, YE Shoulin, ZHU Xianghao, YANG Yuxia.
Variation in Water Content during Vacuum Microwave Drying of Flavored Yam Chips Process Analyzed by Low-Field Nuclear Magnetic Resonance Imaging
[J]. FOOD SCIENCE, 2019, 40(5): 116-123.
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[9] |
ZHAO Yuanyuan, YI Jianyong, BI Jinfeng, WU Xinye, PENG Jian, HOU Chunhui.
Sensory, Texture and Nutritional Quality of Dried Shiitake Mushrooms (Lentinus edodes) as Affected by Different Drying Methods
[J]. FOOD SCIENCE, 2019, 40(3): 101-108.
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[10] |
HAN Shuting, WANG Wanxin, YUAN Guoqiang, CHANG Ping, DONG Lanying, WANG Zengli.
Effect of Different Drying Methods on Quality of Dendrobium officinale Stems
[J]. FOOD SCIENCE, 2019, 40(3): 142-148.
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[11] |
CHU Wenjing, SHENG Danmei, ZHANG Nan, YU Yan, ZHANG Feng, YE Shuangshuang.
Hot-Air Drying of Red-Fleshed Pitaya: Kinetic Modelling and Quality Changes
[J]. FOOD SCIENCE, 2019, 40(17): 150-155.
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[12] |
XIA Yu, LUO Huibo, ZHOU Ping, HUANG Dan, DENG Bo, SHEN Caiping, WU Jiefeng.
Comparison of Fungal Communities in Daqu with Different Treatments
[J]. FOOD SCIENCE, 2018, 39(22): 166-172.
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[13] |
SUN Yue, LIU Yunhong, YU Huichun, LI Xiaofang.
Drying Characteristics and Process Simulation of Ultrasound-Assisted Hot Air Drying of Purple-Fleshed Sweet Potato Based on Weibull Distribution Model
[J]. FOOD SCIENCE, 2017, 38(7): 129-135.
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[14] |
LI Yanjie, GAO Yanhong, WANG Peng, WANG Chenjie, LI Fanyue.
Optimization of Hot Air Drying of Shiitake Mushrooms and Its Effect on Main Nutrient Compounds and Antioxidant Activity
[J]. FOOD SCIENCE, 2017, 38(6): 209-214.
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[15] |
ZOU Xiaoshuang, LI Jiani, JIANG Nan, JIANG Lianzhou, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang.
Optimization of Vacuum Freeze-Drying of Tofu by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(18): 200-207.
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