Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube (<i>Zizyphus jujuba Miller</i>) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions
The objective of this research was to investigate the effect of infrared-combined hot air intermittent drying (IIRHAD) on energy consumption, drying characteristics, and the quality of jujube slices. The water content of jujube slices decreased from 0.267 g/g to 0.05 g/g during the experiment, and t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
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| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/14/2/214 |