Effect of Conversion Point Moisture Content on Quality of Dried Macrobrachium rosenbergii Meat during Vacuum Freezing Combined with Instant Controlled Pressure Drop Drying
Aiming at solving the problem of high energy consumption in vacuum freeze drying (VFD), instant controlled pressure drop (DIC) was used due to its puffing capacity during drying in combination with VFD. The effect of different conversion point moisture content (60%, 50%, 40% and 30%) on the drying k...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040352 |
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