期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 50, 期 11, 页码 3179-3185出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf011354s
关键词
apple; heat pump drying; structure; convection drying; electron microscopy
The structure of heat pump dried apple slices, developed as a function of air temperature and constant humidity, was studied by measuring porosity and using electron microscopy. The porosity of the apple rings increased linearly when the moisture content decreased during drying and then reached a constant value. In all dried apple slices, a degree of cellular collapse occurred. Case hardening occurred in the surface of the dried tissue when the apple slices were dried at 40-45 and 60-65 degreesC, and in the extreme case (at 60-65 degreesC) cracks were formed on the surface.
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