Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions

Authors:	Sansanee SansiribhanSakamon Devahastin Somchart Soponronnarit

Affiliation:	^a School of Energy, Environment and Materials, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand ^b Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand

Abstract:

Keywords:	Fractal dimension Hardness Hot air drying Image analysis Low-pressure superheated steam drying Shrinkage Vacuum drying
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