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. 2022 Jul 27;11(15):2240. doi: 10.3390/foods11152240

Figure 3.

Figure 3

Figure 3

Moisture ratio (A,C,E) and drying rate (B,D,F) of chrysanthemum cakes under different drying methods: (A,B): hot air drying (HAD); (C,D): combined infrared and hot air drying (IR-HAD); (E,F): sequential IR-HAD and HAD (IR-HAD + HAD), different lowercase letters reveal significant differences (p < 0.05).