Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology-Reference-Cited by-同舟云学术

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Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology

Published:2015-02-18 Issue:3 Volume:9 Page:269-280
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Amiripour M.,Habibi-Najafi M. B.,Mohebbi M.,Emadi B.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-015-9232-9.pdf

Reference32 articles.

1. K.J. Park, A. Bin, F. Pedro Reis Brod, J. Food Eng. (2003). doi: 10.1016/S0260-8774(02)00152-8

2. FAO. Statistical Database. (2014). http://faostat3.fao.org/faostat-gateway/go/to/download/Q/QC/E . Accessed 19 Nov 2014

3. J. Bondaruk, M. Markowski, W. Blaszczak, J. Food Eng. (2007). doi: 10.1016/j.jfoodeng.2006.10.028

4. P. Mitra, V. Meda, Dry. Technol. (2009). doi: 10.1080/07373930903221101

5. H. Qing-guo, Z. Min, A. Mujumdar, D. Wei-hua, S. Jin-cai, Dry. Technol. (2006). doi: 10.1080/07373930600776217

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3. Pre‐processed fruits as raw materials: part II —process conditions, demand and safety aspects;International Journal of Food Science & Technology;2022-06-14

4. Drying characteristics and quality evaluation of ‘Ankara’ pear dried by electrohydrodynamic-hot air (EHD) method;Food Control;2022-04

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