Microwave drying of TURKISH red meat (watermelon) radish (RAPHANUS SATIVUS l.): effect of osmotic dehydration, pre-treatment and slice thickness-Reference-Cited by-同舟云学术

Microwave drying of TURKISH red meat (watermelon) radish (RAPHANUS SATIVUS l.): effect of osmotic dehydration, pre-treatment and slice thickness

Published:2020-07-28 Issue:12 Volume:56 Page:3303-3313
ISSN:0947-7411
Container-title:Heat and Mass Transfer
language:en
Short-container-title:Heat Mass Transfer

Author:

Çınkır Nuray İnan,Süfer Özge^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Fluid Flow and Transfer Processes,Condensed Matter Physics

Link

https://link.springer.com/content/pdf/10.1007/s00231-020-02930-w.pdf

Reference70 articles.

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2. Lee JH, Kim HJ (2009) Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. LWT-Food Sci Technol 42:180–186. https://doi.org/10.1016/j.lwt.2008.05.017

3. Deepika K, Gayathri V (2015) Optimization of process parameters on osmotic dehydration of radish slices using response surface methodology (RSM). Int J Pharm Sci Bus Manag 3:1–10

4. Herman-Lara E, Martínez-Sánchez CE, Pacheco-Angulo H, Carmona-García R, Ruiz-Espinosa H, Ruiz-López I (2013) Mass transfer modeling of equilibrium and dynamic periods during osmotic dehydration of radish in NaCl solutions. Food Bioprod Process 91:216–224. https://doi.org/10.1016/j.fbp.2012.10.001

5. Turkish Statistical Institute (2019). Statistics of vegetative production, red radish. Web page: https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr Access date: 01.12.2019

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