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Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices |
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| Authors: | Xuanyu Wang Yinan Gao Yating Zhao Xihong Li Jiangming Fan Luyin Wang |
| Affiliation: | 1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China Contribution: Data curation, Formal analysis, Investigation, Methodology, Writing - original draft, Writing - review & editing;2. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China Contribution: Data curation, Formal analysis, Software, Validation;3. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China Contribution: Investigation, Methodology, Validation, Visualization;4. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China;5. Xinjiang Hongqipo Agricultural Development Group Co., Ltd., Xinjiang, China Contribution: Funding acquisition, Project administration, Resources;6. Xinjiang Hongqipo Agricultural Development Group Co., Ltd., Xinjiang, China Contribution: Project administration, Resources |
| Abstract: | |
| Keywords: | freeze drying hot-air drying jujube pressure-differential puffing drying quality attributes |