Duan et al., 2007 - Google Patents
Study on a combination drying technique of sea cucumberDuan et al., 2007
- Document ID
- 4698549473524434802
- Author
- Duan X
- Zhang M
- Mujumdar A
- Publication year
- Publication venue
- Drying Technology
External Links
Snippet
To develop a highly efficient drying technique for sea cucumber, the effects of different drying methods on the drying procedure and product quality were investigated. FD could lead to the best quality but took the longest time, and AD product quality was too poor. VMD …
- 238000001035 drying 0 title abstract description 138
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Duan et al. | Study on a combination drying technique of sea cucumber | |
Wang et al. | Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes | |
Szadzińska et al. | Microwave-and ultrasound-assisted convective drying of raspberries: Drying kinetics and microstructural changes | |
Wang et al. | Comparison of three new drying methods for drying characteristics and quality of shiitake mushroom (Lentinus edodes) | |
Pal et al. | Heat pump drying of green sweet pepper | |
Yanyang et al. | Studies on hot air and microwave vacuum drying of wild cabbage | |
Dai et al. | Process-based drying temperature and humidity integration control enhances drying kinetics of apricot halves | |
Huang et al. | Effect of three drying methods on the drying characteristics and quality of okra | |
Doymaz | An experimental study on drying of green apples | |
Namsanguan et al. | Drying kinetics and quality of shrimp undergoing different two-stage drying processes | |
Cui et al. | Dehydration of garlic slices by combined microwave-vacuum and air drying | |
Huang et al. | Studies on decreasing energy consumption for a freeze-drying process of apple slices | |
Lyu et al. | Effect of sucrose concentration of osmotic dehydration pretreatment on drying characteristics and texture of peach chips dried by infrared drying coupled with explosion puffing drying | |
Bai et al. | Combined electrohydrodynamic (EHD) and vacuum freeze drying of sea cucumber | |
Wang et al. | Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips | |
Zhao et al. | Improving of texture and rehydration properties by ultrasound pretreatment for infrared-dried shiitake mushroom slices | |
Carcel et al. | Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper | |
Song et al. | Effect of vacuum-microwave predrying on quality of vacuum-fried potato chips | |
Ahrné et al. | Microwave convective drying of plant foods at constant and variable microwave power | |
Zhang et al. | Drying characteristics and quality of restructured wild cabbage chips processed using different drying methods | |
Su et al. | Drying characteristics and water dynamics during microwave hot-air flow rolling drying of Pleurotus eryngii | |
Polat et al. | Determination of drying kinetics and quality parameters for drying apricot cubes with electrohydrodynamic, hot air and combined electrohydrodynamic-hot air drying methods | |
Mounir et al. | Instant controlled pressure drop (DIC) coupled to intermittent microwave/airflow drying to produce shrimp snacks: Process performance and quality attributes | |
Wang et al. | Convective drying kinetics and physical properties of silver carp (Hypophthalmichthys molitrix) fillets | |
Su et al. | Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying |