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The drying kinetics of wolfberry was investigated in a pulsed vacuum dryer using far-infrared radiation heating at different vacuum pressure durations (10, 15, and 20min), ambient pressure durations (2, 4, and 6min) and drying temperatures (60, 65, and 70°C). The quality attributes such as colour, rehydration ratio, and microstructure of the dried products were also evaluated. Under appropriate conditions,...
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