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Dielectric–Thermal Coupling and Quality Evolution of Carrot During Microwave Vacuum Drying: Effects of Ultrasound–Emulsion Pretreatment and Vacuum Level

Crossref DOI link: https://doi.org/10.1007/s11947-026-04325-x

Published Online: 2026-03-20

Published Print: 2026-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Han, Yunfei

Xu, Huihui

Su, Dianbin

Song, Zhanhua

Yao, Yanchun

Wang, Guangxian

Lv, Weiqiao
Funding

Funding for this research was provided by:

Natural Science Foundation of Shandong Province (ZR2022QC159)

National Key Research and Development Program of China (2024YFD2000104)
License Information

Text and Data Mining valid from 2026-03-20

Version of Record valid from 2026-03-20
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Article History

Received: 23 January 2026

Accepted: 12 March 2026

First Online: 20 March 2026

Declarations

:

: The authors declare no competing interests.

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