Studies on Water Migration Rule and Quality Change of Agaricus bisporus during Far-infrared Assisted Heat Pump Drying Based on LF-NMR Technology

被引：0

作者：

Gao, Xiaoqian ^{[1
,2
]}

Liu, Ruiling ^{[2
]}

Wu, Laichun ^{[3
,4
]}

Meng, Xianghong ^{[1
]}

Wu, Weijie ^{[2
]}

Chen, Hangjun ^{[2
]}

Gao, Haiyan ^{[2
]}

机构：

[1] College of Food Science and Engineering, Ocean University of China, Shandong, Qingdao,266003, China

[2] Food Science Institute, Zhejiang Academy of Agricultural Sciences, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rura

[3] Wenzhou Mommy Home Catering Management Co., Ltd., Zhejiang, Wenzhou,325401, China

[4] Zhejiang Agronomist College, Hangzhou,310021, China

来源：

Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 08期

关键词：

Compendex;

D O I：

10.16429/j.1009-7848.2024.08.036

中图分类号：

学科分类号：

摘要：

Nuclear magnetic resonance

引用

页码：403 / 413

共 4 条

[1] Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying
Deng, Yun
Wang, Yuegang
Yue, Jin
Liu, Zhenmin
Zheng, Yuanrong
Qian, Bingjun
Zhong, Yu
Zhao, Yanyun
FOOD CONTROL, 2014, 36 (01) : 102 - 110
[2] Effect of Multi-Stage Far-Infrared Radiation-Assisted Heat Pump Drying on the Quality Characteristics of Longan
Peng J.
Wang W.
Tang D.
Wen J.
Li L.
Yang W.
Wu J.
Yu Y.
Shipin Kexue/Food Science, 2020, 41 (19): : 118 - 123
[3] Effect of Far-Infrared Assisted Heat Pump Drying on Water Status and Moisture Sorption Isotherm of Squid (Illex illecebrosus) Fillets
Deng, Yun
Wu, Juan
Su, Shuqiang
Liu, Zhidong
Ren, Lang
Zhang, Yingli
DRYING TECHNOLOGY, 2011, 29 (13) : 1580 - 1586
[4] Impact of Far-Infrared Radiation Assisted Heat Pump Drying on Moisture Distribution and Rehydration Kinetics of Squid Fillets During Rehydration
Wang, Yuegang
Yue, Jin
Liu, Zhenmin
Zheng, Yuanrong
Deng, Yun
Zhao, Yanyun
Liu, Zhidong
Huang, Hongliang
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2016, 25 (02) : 147 - 155

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