[1] | SUN Hui, ZHANG Bo, ZHOU Jianghong, XU Zhenyi, MAO Zhixing, WANG Yuxiang, PANG Jie. Establishment of Microwave Drying Dynamic Model for Foshou Leaves Powder and Analysis of Quality Characteristics[J]. Science and Technology of Food Industry, 2025, 46(3): 278-287. DOI: 10.13386/j.issn1002-0306.2024010189 |
[2] | HU Yun-feng, WANG Ya-di, WANG Kui-chao. Dynamic Model of Quality Change and Shelf-life Prediction of Cold Fresh Meat Packaged with Indicator Water Absorbing Pad[J]. Science and Technology of Food Industry, 2019, 40(9): 275-280. DOI: 10.13386/j.issn1002-0306.2019.09.048 |
[3] | HU Yun-feng, ZHANG Li-ping, WEI Jin-jin, WEI Zeng-yu, CHEN Jun-ran. Dynamic Model of Quality Change of Eggs Coated with Chitosan[J]. Science and Technology of Food Industry, 2019, 40(1): 87-91. DOI: 10.13386/j.issn1002-0306.2019.01.016 |
[4] | XING Shao-hua, CHE Chang-yuan, LIU Wen-li, WANG Huan-xin, SUN Shu-yang. The construction of quality change model of Ruby grape in preservation by low temperature[J]. Science and Technology of Food Industry, 2017, (12): 302-304. DOI: 10.13386/j.issn1002-0306.2017.12.055 |
[5] | DU Li-ping, ZHAO Heng-qiang, ZHOU Bing-qian, DU Jin-hua, WANG Xiao, CUI Li. Drying characteristics,drying kinetics and product quality of Flos lonicerae during infrared-forced air drying[J]. Science and Technology of Food Industry, 2016, (16): 93-97. DOI: 10.13386/j.issn1002-0306.2016.16.010 |
[6] | MA Jin, MI Shao-lei, ZHU De-quan, JIANG Rui, SONG Yu, SUN Lei. Study on the microwave drying characteristics and dynamic model of kernel of hickory( Carya cathayensis Sary)[J]. Science and Technology of Food Industry, 2015, (05): 108-112. DOI: 10.13386/j.issn1002-0306.2015.05.014 |
[7] | CAO Xue-hui, YANG Fang-wei, FENG Xu-qiao, LIU Li-ping, ZHU Dan-shi, YANG Jie. Study on the kinetic model of the quality change during the storage of Dapingding jujube[J]. Science and Technology of Food Industry, 2014, (04): 315-318. DOI: 10.13386/j.issn1002-0306.2014.04.015 |