Drying kinetics, powder properties, and bioactive components of bitter orange (Citrus aurantium L.) dried by microwave-assisted foam-mat approach
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-023-04477-2.pdf
Reference72 articles.
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3. Farahmandfar R, Tirgarian B, Dehghan B, Nemati A (2020) Comparison of different drying methods on bitter orange (Citrus aurantium L.) peel waste: Changes in physical (density and color) and essential oil (yield, composition, antioxidant and antibacterial) properties of powders. J Food Measure Charact 14:862–875
4. Delfiya DSA, Prashob K, Murali S, Alfiya P V, Samuel MP, Pandiselvam R (2022) Drying kinetics of food materials in infrared radiation drying: A review. J Food Process Eng 45(6):e13810
5. Guzik P, Kulawik P, Zajac M, Migdal W (2022) Microwave applications in the food industry: An overview of recent developments. Crit Rev Food Sci Nutr 62:7989–8008
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