With hot air oven drying will cause loss of nutritional value and quality, such as the effect of the color values produce a tan because high temperature drying with hot air oven is used for long period of time in the drying and evaporation of water surface, shrinking product.While with microwave vacuum drying is to use pressure to come help, which will cause the operating temperature that is used to help maintain the decrease in nutritional value and quality of products, and evaporation of water in the microwave to help Kat suyon products caused inflation.
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