Effects of drying methods on the drying kinetics and quality of maize
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DOI: 10.25165/j.ijabe.20241705.8442
Abstract: : At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods… read more here.
Keywords: quality; methods drying; kinetics quality; drying kinetics ... See more keywords
Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice)
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DOI: 10.3390/foods12081652
Abstract: Large amounts of waste result from licorice mold rot; moreover, prompt drying directly influences product quality and value. This study compared various glycyrrhiza drying methods (Hot air drying (HAD), infrared combined hot air drying (IR-HAD),… read more here.
Keywords: licorice; methods drying; quality; drying methods ... See more keywords