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Effects of Different Drying Methods on Sensory Quality of Weibei Green Tea

Abstract: The effects of drying process on the sensory quality of the green tea of Weibei were discussed in different drying methods. The results showed that the fresh leaves of the northern green tea were the highest in sensory quality after traditional...

Thick layer microwave drying of brown rice

Abstract: The microwave drying problem of thick brown rice under downstream ventilation was studied. The experimental results show that with the increase of microwave power, the temperature and drying speed of brown rice increase. If the power of the...

Optimization of Microwave Drying of Non-fried Instant Oysters by Response Surface Methodology

Abstract: The effects of microwave drying equipment on the sensory quality of non-fried ready-to-eat oyster products were studied by using Box-Behnken Design and response surface analysis. The results showed that the microwave drying equipment...

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