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中国精品科技期刊2020
水产品干燥动力学的研究进展[J]. 食品工业科技, 2012, (24): 430-433. DOI: 10.13386/j.issn1002-0306.2012.24.065
引用本文: 水产品干燥动力学的研究进展[J]. 食品工业科技, 2012, (24): 430-433. DOI: 10.13386/j.issn1002-0306.2012.24.065
Research progresses in aquatic product drying kinetics[J]. Science and Technology of Food Industry, 2012, (24): 430-433. DOI: 10.13386/j.issn1002-0306.2012.24.065
Citation: Research progresses in aquatic product drying kinetics[J]. Science and Technology of Food Industry, 2012, (24): 430-433. DOI: 10.13386/j.issn1002-0306.2012.24.065

水产品干燥动力学的研究进展

Research progresses in aquatic product drying kinetics

  • 摘要: 水产干制品由于其具有特殊的风味,深受广大消费者的喜欢,而干燥是水产品干制加工中的一个重要环节。水产品干燥采用的技术多种多样,不同的干燥方法对水产品的品质有很大影响。本文主要论述了干燥动力学在水产品干燥中的应用状况、研究进展以及发展趋势。 

     

    Abstract: Drying is an important part in the aquatic product process, the drying products are favored by the vast number of consumers. Aquatic products drying technologies are varied, different drying methods have a great influence on the quality of aquatic products. This article described the drying kinetics application in recent years, research progresses and development trends in the aquatic product drying.

     

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