Drying behaviour and optimization of drying conditions of pineapple puree and slices using refractance window drying technology-Reference-Cited by-同舟云学术

Drying behaviour and optimization of drying conditions of pineapple puree and slices using refractance window drying technology

Published:2021-10-29 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Muyonga John H.^ORCID,Natocho Janet,Kigozi Julia,Baidhe Emmanuel,Nansereko Sophie

Funder

Bioinnovate Africa

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05302-2.pdf

Reference27 articles.

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2. Ali MM, Hashim N, Abd Aziz S, Lasekan O (2020) Pineapple (Ananas comosus): a comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products. Food Res Int. https://doi.org/10.1016/j.foodres.2020.109675

3. Borah A, Hazarika K (2017) Simulation and validation of a suitable model for thin layer drying of ginger rhizomes in an induced draft dryer. Int J Green Energy 14:1150–1155. https://doi.org/10.1080/15435075.2017.1369418

4. Chin S, Siew E, Soon W (2015) Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method. Int Food Res J 22:2188–2195

5. Correia A, Loro A, Zanatta S, Spoto M, Vieira T (2015) Effect of temperature, time, and material thickness on the dehydration process of tomato. Int J Food Sci. https://doi.org/10.1155/2015/970724

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