Microwave Infrared Cooperative Drying of Ginger: Moisture Evolution, Structure Change, Physicochemical Properties, and Prediction Model
Author:
Funder
Jiangsu Province and Education Ministry Co-sponsored Synergistic Innovation Center of Modern Agricultural Equipment
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03403-2.pdf
Reference50 articles.
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2. Aral, S., & Bese, A. V. (2016). Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry, 210, 577–584. https://doi.org/10.1016/j.foodchem.2016.04.128
3. Blumm, J., & Kaisersberger, E. (2001). Accurate measurement of transformation energetics and specific heat by DSC in the high-temperature region. Journal of Thermal Analysis and Calorimetry, 64, 385–391. https://doi.org/10.1023/A:1011538524542
4. Deng, L., Pan, Z., Mujumdar, A. S., Zhao, J., Zheng, Z., Gao, Z., & Xiao, H. W. (2019). High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure. Food Control, 96, 104–111. https://doi.org/10.1016/j.foodcont.2018.09.008
5. Feng, Y., Xu, B., ElGasim, A. Y. A., Ma, H., Sun, Y., Xu, X., Yu, X., & Zhou, C. (2021). Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic. Food Chemistry, 343, 128404. https://doi.org/10.1016/j.foodchem.2020.128404
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