Author:
Zielinska Magdalena,Zielinska Danuta,Markowski Marek
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference70 articles.
1. Alasalvar, C., & Shahidi, F. (2013). Dried foods: phytochemicals and health effects (pp. 101–132). Ames: Wiley-Blackwell.
2. Amami, E., Vorobiev, E., & Kechaou, N. (2005). Effect of pulsed electric field on the osmotic dehydration and mass transfer kinetics of apple tissue. Drying Technology, 23(3), 581–595. https://doi.org/10.1081/DRT-200054144 .
3. Andrade, S. A. C., Neto, B. B., Nóbreg, A. C., Azoubel, P. M., & Guerra, N. B. (2007). Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.) Journal of Food Engineering, 78(2), 551–555. https://doi.org/10.1016/j.jfoodeng.2005.10.023 .
4. Assis, F. R., Morais, R. M. S. C., & Morais, A. M. M. B. (2016). Mass transfer in osmotic dehydration of food products: comparison between mathematical models. Food Engineering Review, 8(2), 116–133. https://doi.org/10.1007/s12393-015-9123-1 .
5. Azuara, E., Beristain, C. I., & Garcia, H. S. (1992). Development of a mathematical model to predict kinetics of osmotic dehydration. Journal of Food Science and Technology, 29, 239–242.
Cited by
83 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