Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)
作者： Cinthia Muñoz-López , Galo Rafael Urrea-Garcia , Maribel Jiménez-Fernandez , Guadalupe del Carmen Rodríguez-Jiménes , Guadalupe Luna-Solano
DOI: 10.1080/19476337.2017.1345984
关键词: Food science 、 Thermal conductivity 、 Mexican plum 、 Spondias 、 Chemistry
摘要: … In addition, drying rate is higher in the experiments performed on quick frozen samples, which … Fluidized bed and tray drying of thinly sliced mango (Mangifera indica) pretreated with …
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