Energy and exergy analysis of induction-assisted batch processing in food production: a case study—strawberry jam production

Author:

Başaran Anıl,Yilmaz Tuncay,Çivi CanORCID

Publisher

Springer Science and Business Media LLC

Reference46 articles.

1. Varzakas TTC. Handbook of food processing food preservation. Nature. Boca Raton: CRC Press; 2016.

2. Rahman MS. Handbook of food preservation. Food Res Int. 2002;53:301.

3. Rahman MS, Perera CO. Handbook of food preservation. Methods. Second ed. Boca Raton: CRC Press; 2007. p. 403–32.

4. Singh RP, Heldman DR. Introduction to food engineering. 5th ed. Houston: Gulf Professional Publishing; 2001.

5. Miller F, Silva C. Thermal treatment effects in fruit juices. 2012;363–86. http://www.crcnetbase.com/doi/abs/10.1201/b12088-16 .

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