Investigation of ultrasound-assisted convective drying process on quality characteristics and drying kinetics of zucchini slices
Author:
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Link
http://link.springer.com/article/10.1007/s00231-019-02573-6/fulltext.html
Reference55 articles.
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2. Lucera A, Costa C, Mastromatteo M et al (2010) Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo). Innov Food Sci Emerg Technol 11:361–368. https://doi.org/10.1016/j.ifset.2009.08.002
3. Dhanushkodi S, Wilson VH, Sudhakar K (2017) Mathematical modeling of drying behavior of cashew in a solar biomass hybrid dryer. Resour Technol:616–621. https://doi.org/10.1016/j.reffit.2016.12.002
4. Kutlu N, Isci A (2017) Drying characteristics of zucchini and empirical modeling of its drying process. Int J Food Stud 6:232–244. https://doi.org/10.7455/ijfs/6.2.2017.a9
5. Bromberger Soquetta M, Schmaltz S, Wesz Righes F et al (2018) Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks. J Food Process Preserv 42:e13393. https://doi.org/10.1111/jfpp.13393
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