Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying
In this paper, the effects of three kinds of microwave (MVD, 1.5, 2.0, 2.5 min) and hot air (HAD) drying at 60 ℃ on the drying characteristics and quality of jasmine were compared and analyzed. The results showed that in microwave drying stage, the water content of jasmine decreased rapidly, which a...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090267 |