Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3333-5/fulltext.html
Reference36 articles.
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2. Ah-Hen K, Zambra CE, Aguëro JE, Vega-Gálvez A, Lemus-Mondaca R (2012) Moisture diffusivity coefficient and convective drying modelling of murta (Ugni molinae Turcz): influence of temperature and vacuum on drying kinetics. Food Bioprocess Technol 6(4):919–930. https://doi.org/10.1007/s11947-011-0758-5
3. Apati GP, Furlan SA, Laurindo JB (2010) Drying and rehydration of oyster mushroom. Braz Arch Biol Technol 53(4):945–952
4. Arévalo-Pinedo A, Murr FEM (2006) Kinetics of vacuum drying of pumpkin (Cucurbita maxima): modeling with shrinkage. J Food Eng 76(4):562–567. https://doi.org/10.1016/j.jfoodeng.2005.06.003
5. Babalis SJ, Belessiotis VG (2004) Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. J Food Eng 65:449–458. https://doi.org/10.1016/j.jfoodeng.2004.02.005
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