The kinetics of microwave drying ginger based on the volatile detection
Vol: 33, Issue: 12, Page: 31-35
2017
- 43Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage43
- Downloads33
- Abstract Views10
Artifact Description
The online volatile changes of the ginger on drying process and drying characteristics were analyzed at the four constant drying temperature, 50, 60, 70, 80 ℃, respectively. The volatile emission intensity and quality of the corresponding drying temperature was compared to find out a better drying condition. It was found thatd the drying temperature at 60 ℃ could preserve preferred volatile best and avoid burning occurrence. Moreover, the color difference and rehydration ratio were olso found better.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol33/iss12/7; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=3826&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2017.12.007; https://dx.doi.org/10.13652/j.issn.1003-5788.2017.12.007; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2017.12.007
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