Thermal Drying of Foods

Author:

Sabarez Henry T.

Publisher

Springer New York

Reference107 articles.

1. Agarry, S.E., A.O. Ajani, and M.O. Aremu. 2013. Thin layer drying kinetics of pineapple: Effect of blanching temperature-time combination. Nigerian Journal of Basic and Applied Sciences 21(1): 1–10.

2. Ah-Hen, K., C.E. Zambra, J.E. Aguero, A. Vega-Galvez, and R. Lemus-Mondaca. 2013. Moisture diffusivity coefficient and convective drying modelling of murta (Ugni molinae Turcz): Influence of temperature and vacuum on drying kinetics. Food and Bioprocess Technology 6: 919–930.

3. Aktas, T., H.H. Orak, F.H. Sahin, and N. Ekinci. 2013. Effects of different drying methods on drying kinetics and color parameters of strawberry tree (Arbutus unedo L.) fruit. Journal of Tekirdag Agricultural Faculty 10(2): 1–12.

4. Albanese, D., L. Cinquanta, G. Cuccurullo, and M. Di Matteo. 2013. Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots. International Journal of Food Science and Technology 48: 1327–1333.

5. Arballo, J.R., L.A. Campañone, and R.H. Mascheroni. 2010. Modeling of microwave drying of fruits. Drying Technology 28: 1178–1184.

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