江苏大学主页平台管理系统 zhoucunshan--Home-- Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)

周存山

Gender:Male
Education Level:With Certificate of Graduation for Doctorate Study
Degree:doctor
School/Department:食品与生物工程学院
Date of Employment:2012-04-01
Administrative Position:教授

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Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:0308-8146

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Pre One:Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice

Next One:Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment

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