Influence of heat supply method on drying kinetics of apple and nectarine pomace
Author:
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
German Academic Exchange Service
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13399-024-05633-y.pdf
Reference47 articles.
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2. Nayak A, Bhushan B (2019) An overview of the recent trends on the waste valorization techniques for food wastes. J Environ Manage 233:352–370. https://doi.org/10.1016/j.jenvman.2018.12.041
3. Arias DM, García-Valladares O, Besagni G, Markides CN (2023) A vision of renewable thermal technologies for drying, biofuels production and industrial waste, gas or water recovery. Appl Therm Eng 223:120022. https://doi.org/10.1016/j.applthermaleng.2023.120022
4. Procentese A, Raganati F, Olivieri G, Russo ME, De La Feld M, Marzocchella A (2019) Agro food wastes and innovative pretreatments to meet biofuel demand in Europe. Chem Eng Technol 42:954–961. https://doi.org/10.1002/ceat.201800459
5. Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E (2022) Fruit juice industry wastes as a source of bioactives. J Agric Food Chem 70:6805–6832. https://doi.org/10.1021/acs.jafc.2c00756
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