High Voltage Electrostatic Field Pretreatment Combined With Infrared Hot Air Technique for Fresh-Cut Mango Slices: Drying Kinetics and Quality Evaluation.
This study aims to investigate the effects of high-voltage electrostatic field (HVEF) pretreatment combined with infrared hot-air drying (IR-HAD) on the drying kinetics and quality of fresh-cut mango slices. To systematically evaluate these effects, drying rate, moisture distribution, microstructure, color, texture, an...