Protection of thermo - and xero - labile materials during thermal drying 热力干燥中热湿不稳定物质质量的保护
2.
Degradation of biomaterials and foods during thermal drying is caused mainly by their thermo - and xero - labile properties 摘要生物物料和食品在热力干燥过程中的质量退化主要是由其热湿不稳定特性导致的。
3.
Therefore both non - intensive temperature procedure and shorter treatment time ( especially in the period when moisture content is still high for xero - labile materials ) applied in processing are suggested to enhance quality retention 因此为保持干燥后产品的质量，常采用较温和的干燥条件，以及减少物料在高含水率阶段的干燥时间。
