The influence of drying methods on the drying characteristics, quality attributes, moisture migration and microstructure of carrot slices
VFD has obvious advantages in terms of nutrient content and structural integrity, while MSWID and FI-HPD can achieve a good balance among drying efficiency, energy conservation and product quality. These findings provide a theoretical basis for selecting optimal drying methods according to specific product requirements in carrot processing. © 2025 Society of Chemical Industry.
Authors
- Yongkang Xie
- Xi Wang (ORCID: https://orcid.org/0009-0000-3347-8535)
- Jingjing Zeng (ORCID: https://orcid.org/0009-0005-4161-3799)
- Hao‐Yu Ju
- Xinxin Lin
Institutions
- Hebei University of Economics and Business (CN)
- Henan Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-05
- DOI
- https://doi.org/10.1002/jsfa.70343
- Primary Topic
- Food Drying and Modeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00