Progress on research and development of goji berry drying: a review

• Published in: International journal of food properties Vol. 25; no. 1; pp. 435 - 449
• Main Authors: Cui, Chaojing, Zhao, Dandan, Huang, Jin, Hao, Jianxiong
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 31.12.2022; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: air; Air temperature; cell structures; Cytology; Dehydration; Drying; Drying agents; Drying kinetics; Efficiency; Epidermis; heat pumps; humidity; Lycium; microstructure; quality; R&D; Rehydration; Research & development; research and development; Research progress; sugar content; temperature; Water content; Wolfberry

Goji berry, as a kind of typical and special agricultural material, has high water content, high sugar content, thin epidermis with waxy covering, and dense fleshy cell structure, which makes the drying process more complex than the dehydration of other bio-materials. To obtain high drying efficienc...