Vacuum freeze dryer technology for extending the shelf life of food and protecting the environment: a scenario study of the energy efficiency
Author:
Publisher
Springer Science and Business Media LLC
Subject
Health, Toxicology and Mutagenesis,Pollution,Environmental Chemistry,General Medicine
Link
https://link.springer.com/content/pdf/10.1007/s11356-023-30398-8.pdf
Reference27 articles.
1. Afolabi TJ, Tunde-Akintunde TY, Adeyanju JA (2015) Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices. J Food Sci Technol 52:2731–2740. https://doi.org/10.1007/s13197-014-1365-z
2. Akdemir S (2008) Designing-of-cold-stores-and-choosing-of-cooling-system-elements. J Appl Sci 8(5):788–794. https://doi.org/10.3923/jas.2008.788.794
3. Ansar N, Azis AD (2019) Effect of vacuum freeze-drying condition and maltodextrin on the physical and sensory characteristics of passion fruit (Passiflora edulis sims) extract. IOP Conf Series: Earth Environ Sci 355:012067. https://doi.org/10.1088/1755-1315/355/1/012067
4. Baeghbali V, Niakousari M, Farahnaky A (2016) Refractance window drying of pomegranate juice: quality retention and energy efficiency. LWT Food Sci Technol 66:34–40. https://doi.org/10.1016/j.lwt.2015.10.017
5. Beigi M (2016) Energy efficiency and moisture diffusivity of apple slices during convective drying. Food Sci Tech 36:145–150. https://doi.org/10.1590/1678-457X.0068
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