Mechanisms of color change and smart control strategies during carrot drying-Reference-Cited by-同舟云学术

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Mechanisms of color change and smart control strategies during carrot drying

Published:2025-06-16 Issue: Volume: Page:1-11
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Sun Qing¹^ORCID,Yuan Yanan¹^ORCID,Xu Feiyue²,Guo Zhimei³,Wang Xiaona⁴,Ren Jun⁵,Shi Jiyong¹

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University

2. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University

3. Wuxi Haihe Equipment Scientific & Technological Co., Ltd

4. Ningbo Hongwei Food Co., Ltd

5. Meihua Catering Management Co., Ltd

Funder

Open Project Program of Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University

China Postdoctoral Science Foundation

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2025.2516754

Reference64 articles.

1. Insights into recent innovations in anti browning strategies for fruit and vegetable preservation

2. Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame

3. Development of a hybrid mixed-mode solar dryer for product drying

4. Artificial intelligence assisted technologies for controlling the drying of fruits and vegetables using physical fields: A review

5. Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying

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