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Drying Technology
An International Journal
Volume 38, 2020 - Issue 11
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Articles

Moisture flow characteristics and variation patterns of dielectric constants in bitter gourd slices during microwave hot-airflow vibrating drying

Hao LvCollege of Engineering, China Agricultural University, Beijing, China; View further author information
,
Huangzhen LvResearch Center for Science and Technology Development, Chinese Academy of Agricultural Mechanization Sciences, Beijing, ChinaView further author information
,
Weiqiao LvCollege of Engineering, China Agricultural University, Beijing, China; Correspondence[email protected]
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Dianbin SuCollege of Engineering, China Agricultural University, Beijing, China; View further author information
&
Dan ZhaoResearch Center for Science and Technology Development, Chinese Academy of Agricultural Mechanization Sciences, Beijing, ChinaView further author information
Pages 1433-1445 | Received 07 Apr 2019, Accepted 15 Jul 2019, Published online: 29 Jul 2019

Citations (5)

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Read on this site (1)

Hao Lv, Dianbin Su, Weiqiao Lv, Huangzhen Lv, Kai Song & Zhilong Du. (2022) Design of microwave hot-airflow vibrating drying equipment for initial drying and enzymatic inactivation of fresh fruits and vegetables. Drying Technology 40:8, pages 1688-1702.
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Articles from other publishers (4)

Shiyu Zeng, Bo Wang, Donglin Zhao & Weiqiao Lv. (2023) Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism. Food Chemistry 424, pages 136340.
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Shiyu Zeng, Bo Wang, Weiqiao Lv, Lijun Wang & Xiaojun Liao. (2022) Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying. Food Control 134, pages 108717.
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Shiyu Zeng, Mengge Li, Guohua Li, Weiqiao Lv, Xiaojun Liao & Lijun Wang. (2022) Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends in Food Science & Technology 121, pages 76-92.
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Nan-nan An, Wei-hong Sun, Bing-zheng Li, Yong Wang, Nan Shang, Wei-qiao Lv, Dong Li & Li-jun Wang. (2022) Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame. Food Chemistry 373, pages 131412.
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