文献
J-GLOBAL ID:202202233044257328
整理番号:22A0901650
ダイコンとジャガイモのマイクロ波真空乾燥中の乾燥と収縮特性のその場測定【JST・京大機械翻訳】
In-situ measurements of drying and shrinkage characteristics during microwave vacuum drying of radish and potato
著者 (4件):
Ishibashi Ryota
(Graduate School of Engineering, Kyushu Institute of Technology, 1-1 Sensui, Tobata-ku, Kitakyushu, 804-8550, Japan)
,
Numata Takuya
(Graduate School of Engineering, Kyushu Institute of Technology, 1-1 Sensui, Tobata-ku, Kitakyushu, 804-8550, Japan)
,
Tanigawa Hirofumi
(Department of Mechanical Engineering, Kyushu Institute of Technology, 1-1 Sensui, Tobata-ku, Kitakyushu, 804-8550, Japan)
,
Tsuruta Takaharu
(Department of Mechanical Engineering, Kyushu Institute of Technology, 1-1 Sensui, Tobata-ku, Kitakyushu, 804-8550, Japan)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
323
ページ:
Null
発行年:
2022年
JST資料番号:
C0838B
ISSN:
0260-8774
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)