中文

陶阳

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:爱尔兰都柏林大学

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Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation

Release time:2024-01-02Hits:

Impact Factor:

8.772
Affiliation of Author(s):

食品科技学院
Journal:

ULTRASONICS SONOCHEMISTRY
Co-author:

陶阳,李丹丹,Chai Wai Siong,Show Pau Loke,杨旭海,Manickam, Sivakumar,谢广杰,韩永斌
First Author:

TY
Document Code:

kkyhfd4cyz0mwqh80yiq8xukpbjn10lp
Volume:

72
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Next One:Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution