As a method of drying, the explosion puffing drying at variable temperature and pressure difference is a new technology.
变温压差膨化干燥是一种新型的果蔬干燥技术，在胡萝卜加工中的应用还处于起步阶段。
Quality of strawberry chips produced by explosion-puffing drying technology is effected by slice thickness, moisture content, operation temperature and pressure difference.
以糖液可溶性固形物含量为指标，研究了糖液种类、浓度、温度和浸渍时间对气流膨化苹果脆片品质的影响。
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