1Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation

作者： Chen, Qinqin; Bi, Jinfeng; Wu, Xinye; Yi, Jianyong; Zhou, Linyan; Zhou, Yuhan; SCI

机构： CAAS, Minist Agr, Inst Food Sci & Technol, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Drying rate Effective moisture diffusivity Short- and medium-wave infrared radiation drying Color Cyclic adenosine monophosphate