Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-023-04336-0.pdf
Reference43 articles.
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2. FAO (2021) Citrus Fruit Fresh and Processed Statistical Bullet 2020. https://www.fao.org/3/cb6492en/cb6492en.pdf. Accessed 15 May 2023
3. Deng LZ, Mujumdar AS, Yang WX, Zhang Q, Zheng ZA, Wu M, Xiao HW (2020) Hot air impingement drying kinetics and quality attributes of orange peel. J Food Process Preserv 44:e14294. https://doi.org/10.1111/jfpp.14294
4. Siddiqui SA, Pahmeyer MJ, Assadpour E, Jafari SM (2022) Extraction and purification of D-limonene from Orange Peel Wastes: recent advances. Ind Crops Prod 177:114484. https://doi.org/10.1016/j.indcrop.2021.114484
5. Zabaniotou A, Huisingh D (2019) Food waste reduction and valorisation: sustainability assessment and policy analysis. J Clean Prod 207:788
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