Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying
Low-temperature vacuum dehydration could avoid heat injury because of high drying temperature, as well as prevent mechanical damage due to ice crystal during freezing. However, it is not clear for the effect of different temperatures and vacuum degrees on the dehydration process. The object of this...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1849277 |