Far Infrared Drying Characteristics of the Microwave-Steamed Sweet Potato-Reference-Cited by-同舟云学术

Far Infrared Drying Characteristics of the Microwave-Steamed Sweet Potato

Published:2019-11-15 Issue:4 Volume:44 Page:187-193
ISSN:1738-1266
Container-title:Journal of Biosystems Engineering
language:en
Short-container-title:J. Biosyst. Eng.

Author:

Lee Dong Il,Lee Jung Hyun,Shin Yun Sik,Cho Byeong Hyo,Han Chung Su

Publisher

Springer Science and Business Media LLC

Subject

Computer Science Applications,Mechanical Engineering,Engineering (miscellaneous),Agricultural and Biological Sciences (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/s42853-019-00028-8.pdf

Reference10 articles.

1. Cho, K. W. (1997). A theory of microwave heating. Journal of Biosystems Engineering, 22(1), 68–80.

2. Kang, T. H., Hong, H. K., Jeon, H. Y., & Han, C. S. (2011). Drying characteristics of squids according to far infrared and heated air drying conditions. Journal of Biosystems Engineering, 36(2), 109–115.

3. Korea Food and Drug Administration. (2012). NLS standard operating procedure analytical methods. Osong. Korea., 99–111.

4. Lee, D. I. (2015a). Far infrared drying characteristics of steamed sweet potato. Unpublished MS thesis. Cheong-ju, Korea: Chungbuk National University.

5. Lee, J. H. (2015b). Drying characteristics of seasoned red-pepper sauce using far infrared dryer. Unpublished MS thesis. Cheong-ju, Korea: Chungbuk National University.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of far infrared ray illumination on the performance, blood biochemistry, and faecal microflora of laying hens at different production stages;South African Journal of Animal Science;2023-04-17

2. Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes;Frontiers in Nutrition;2022-10-20