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Effect of ultrasonic pretreatment on the properties of freeze-dried carrot slices by traditional and infrared freeze-drying technologies
Drying Technology ( IF 3.3 ) Pub Date : 2020-09-09 , DOI: 10.1080/07373937.2020.1815765 Dongcui Fan 1, 2 , Bimal Chitrakar 1, 3 , Ronghua Ju 4 , Min Zhang 1, 2
Drying Technology ( IF 3.3 ) Pub Date : 2020-09-09 , DOI: 10.1080/07373937.2020.1815765 Dongcui Fan 1, 2 , Bimal Chitrakar 1, 3 , Ronghua Ju 4 , Min Zhang 1, 2
Affiliation
The effect of ultrasound pretreatments at different power levels on drying time and quality parameters of freeze-dried carrot slices was studied. The drying time was significantly reduced (p < 0.05...
中文翻译：
超声波预处理对传统和红外冻干技术冻干胡萝卜切片特性的影响
研究了不同功率水平的超声预处理对冷冻干燥胡萝卜切片的干燥时间和质量参数的影响。干燥时间显着减少（p < 0.05 ...
更新日期：2020-09-09
中文翻译：
超声波预处理对传统和红外冻干技术冻干胡萝卜切片特性的影响
研究了不同功率水平的超声预处理对冷冻干燥胡萝卜切片的干燥时间和质量参数的影响。干燥时间显着减少（p < 0.05 ...
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