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Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables

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By Xingrui Bei, Xiaojie Yu, Daqing Li, Nanjing P. R
| Wiley Online Library Verified
1 INTRODUCTION Fresh fruits and vegetables are prone to spoilage at room temperature and need to be processed to increase their shelf life (Ojediran et al., 2021; Zhang et al., 2017b). Drying can effectively extend the shelf life of fruits and vegetables, reduce their transportation costs, and improve the convenience of transportation.
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