Characterization of apples (Granny Smith) dried in industrial equipment and the relationship with drying mechanisms
Food Structure(2019)
摘要
•Abrupt evaporation of water produces apple cellular tissue expansion.•Low moisture content generates apple sample shrinkage.•Liquid water transport causes soluble solids deposition on apple sample surface.•At high drying temperatures, drying time decreases and microstructure changes occur.
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关键词
Microstructural changes,Stickiness,Drying mechanisms,Industrial scale
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