Enhancement of Water Transport and Microstructural Changes Induced by High-Intensity Ultrasound Application on Orange Peel Drying-Reference-Cited by-同舟云学术

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Enhancement of Water Transport and Microstructural Changes Induced by High-Intensity Ultrasound Application on Orange Peel Drying

Published:2011-07-08 Issue:6 Volume:5 Page:2256-2265
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Garcia-Perez Jose Vicente,Ortuño Carmen,Puig Ana,Carcel Juan A.,Perez-Munuera Isabel

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-011-0645-0.pdf

Reference37 articles.

1. Alandes, L., Perez-Munuera, I., Llorca, E., Quiles, A., & Hernando, I. (2009). Use of calcium lactate to improve structure of “Flor de Invierno” fresh-cut pears. Postharvest Biology and Technology, 53(3), 145–151.

2. Anagnostopoulou, M. A., Kefalas, P., Papageorgiou, V. P., Assimopoulou, A. N., & Boskou, D. (2006). Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chemistry, 94(1), 19–25.

3. AOAC. (1997). Official methods of analysis. Arlington: Association of Official Analytical Chemist.

4. Arslan, D., Özcan, M. M. (2011). Evaluation of drying methods with respect to drying kinetics, mineral content, and color characteristics of savory leaves. Food and Bioprocess Technology. doi: 10.1007/s11947-010-0498-y , in press.

5. Cárcel, J. A., Garcia-Perez, J. V., Riera, E., & Mulet, A. (2007). Influence of high intensity ultrasound on drying kinetics of persimmon. Drying Technology, 25(1), 185–193.

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