E-viri
Recenzirano
Odprti dostop
-
Xi, Huihan; Liu, Yunhong; Guo, Linge; Hu, Runrun
Food science and biotechnology, 01/2020, Letnik: 29, Številka: 1Journal Article
The experiments of contact ultrasound-assisted far-infrared radiation (FIR) drying on potato slices were conducted to investigate the effects of ultrasonic power on drying characteristics and quality properties. The results showed that contact ultrasound was helpful for accelerating mass transfer of the samples, and the improvement of ultrasonic power could significantly shorten drying time. The ultrasonic reinforcement effect on drying rate declined along with the decrease in moisture content. D eff values were within 1.15 × 10 −10 and 1.96 × 10 −10 m 2 /s, and improved with an increase in ultrasound power. Compared with FIR dried ones, more and larger pore size of microcapillaries in the samples’ tissue structure could be observed with contact ultrasound application, and higher ultrasonic power produced more microtunnels. Contact ultrasound in FIR drying could reduce the color difference of dried potato slices, and decrease the hardness and brittleness values. Higher TPC and TFC could be achieved as ultrasonic power increased.
Vnos na polico
Trajna povezava
- URL:
Faktor vpliva
Dostop do baze podatkov JCR je dovoljen samo uporabnikom iz Slovenije. Vaš trenutni IP-naslov ni na seznamu dovoljenih za dostop, zato je potrebna avtentikacija z ustreznim računom AAI.
Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Baze podatkov, v katerih je revija indeksirana
Ime baze podatkov | Področje | Leto |
---|
Povezave do osebnih bibliografij avtorjev | Povezave do podatkov o raziskovalcih v sistemu SICRIS |
---|
Vir: Osebne bibliografije
in: SICRIS
To gradivo vam je dostopno v celotnem besedilu. Če kljub temu želite naročiti gradivo, kliknite gumb Nadaljuj.