Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam (Dioscorea opposita)

Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam (Dioscorea opposita)

This paper systematically investigates the changes in material properties during electrohydrodynamic (EHD) drying, the discharge characteristics of the EHD system as well as the active ingredients, textural properties (hardness, adhesiveness, etc.) and moisture distribution of yam under EHD, air dry...

Olles dieđut

Bibliográfalaš dieđut
Váldodahkkit: Jie Zhang, Changjiang Ding, Jingli Lu, Jie Zhu, Wurile Bai, Peng Guan, Zhiqing Song, Hao Chen
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: Elsevier 2024-10-01
Ráidu:Food Chemistry: X
Fáttát:
Electrohydrodynamic (EHD) drying
Yam
Active ingredients
Textural property
Low-field nuclear magnetic resonance (LF-NMR)
Liŋkkat:http://www.sciencedirect.com/science/article/pii/S2590157524005108

Interneahtta

http://www.sciencedirect.com/science/article/pii/S2590157524005108

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