Effects of far-infrared radiation temperature on drying characteristics, water status, microstructure and quality of kiwifruit slices

Far-infrared radiation (FIR) drying is an advanced technique that has recently been applied in food processing. In order to reveal the effects of FIR temperature on dehydration process and quality characteristics of kiwifruit slices, FIR drying experiments on kiwifruit slices were conducted. Low-fie...

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