Mechanism and optimization of NaCl removal from soy sauce residue using low pressure superheated steam drying: Role of condensation and moisture migration.

Saved in:
Bibliographic Details
Title: Mechanism and optimization of NaCl removal from soy sauce residue using low pressure superheated steam drying: Role of condensation and moisture migration.
Authors: Xu X; Tianjin Key Laboratory of Integrated Design and On-Line Monitoring for Light Industry and Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222, China., Liu JB; College of Engineering and Technology, Tianjin Agricultural University, Tianjin 300392, China. Electronic address: qingzhoujianbo@126.com., Guo JC; College of Engineering and Technology, Tianjin Agricultural University, Tianjin 300392, China., Xing ZH; Tianjin Key Laboratory of Integrated Design and On-Line Monitoring for Light Industry and Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222, China., Wang RF; Tianjin Key Laboratory of Integrated Design and On-Line Monitoring for Light Industry and Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222, China., Xu Q; Tianjin Key Laboratory of Integrated Design and On-Line Monitoring for Light Industry and Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222, China. Electronic address: xuqing@tust.edu.cn.
Source: Food chemistry [Food Chem] 2026 May 15; Vol. 511, pp. 148793. Date of Electronic Publication: 2026 Mar 10.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2026.148793