文献类型： 外文期刊
作者： Zhang, Chao 1 ; Lu, Jiangchangmei 1 ; Wang, Yubin 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China
关键词： thyme;dehydration;drying temperature;water activity
期刊名称：PROCEEDINGS OF THE 3RD INTERNATIONAL CONFERENCE ON MATERIAL, MECHANICAL AND MANUFACTURING ENGINEERING
ISSN： 2352-5401
年卷期： 2015 年 27 卷
页码：
收录情况： SCI
摘要： The effect of drying temperature on qualities of dehydrated thyme was evaluated. The moisture content and water activity of the thyme decreased with the drying time and drying temperature. The chlorophyll content was enhanced when the drying temperature was decreased. Hence, a lower drying temperature benefited to hold the quality of dehydrated thyme.
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