Exploring The Potential Acceleration of Granny Smith Apple Drying By Pre-Treatment With CO2 Laser Microperforation

Author:

Araya Eric,Nuñez HelenaORCID,Ramírez Natalia,Jaques Aldonza,Simpson Ricardo,Escobar María,Escalona Pablo,Vega-Castro Oscar,Ramírez Cristian

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

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

Reference86 articles.

1. Abul-Fadl, M., & Ghanem, T. (2011). Effect of Refractance Window (RW) drying method on quality criteria of produced tomato powders as compared to the convection drying method. World Applied Sciences Journal, 15, 953–965.

2. Ahmad-Qasem, M., Santacatalina, J., Barrajón-Catalán, E., Micol, V., Cárcel, J., & García-Pérez, J. (2015). Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple. Food and Bioprocess Technology, 8(1), 120–133. https://doi.org/10.1007/s11947-014-1387-6

3. AOAC20013. (1980). Official Methods of Analysis. 17th Edition, The Association of Official Analytical Chemists, Gaithersburg, MD, USA.

4. Badui D., S. (2006). Química de los alimentos. (4a. ed.). México: Pearson Education. ISBN: 970–26–0670–5.

5. Beigi, M. (2016). Energy efficiency and moisture diffusivity of apple slices during convective drying. Food Science and Technology, 36, 145–150. https://doi.org/10.1590/1678457X.0068

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