Quality changes and shelf-life prediction of far-infrared radiation heating assisted pulsed vacuum dried blueberries by SSA-ELM
Ziliang Liu(State Key Laboratory of Food Science and Technology), Hong‐Wei Xiao(China Agricultural University), Shanyu Wang(China Agricultural University), Long Xie(China Agricultural University), Zhi�an Zheng(China Agricultural University), Xiao‐Jun Huang(State Key Laboratory of Food Science and Technology), Xiaohang Zhang(Beijing University of Posts and Telecommunications), Junwen Bai(Jiangsu University)
Cited by 17
Related Papers
Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer
|Biosystems Engineering|2009|235
Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes
|Innovative Food Science & Emerging Technologies|2013|175
Management of granulomatous lobular mastitis: an international multidisciplinary consensus (2021 edition)
|Military Medical Research|2022|145
Hyaluronic acid coating on the surface of curcumin-loaded ZIF-8 nanoparticles for improved breast cancer therapy: An in vitro and in vivo study
|Colloids and Surfaces B Biointerfaces|2021|126
The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A review
|Journal of Food Engineering|2014|125