Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products-Reference-Cited by-同舟云学术

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Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products

Published:2024-05-17 Issue:3 Volume:16 Page:323-355
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Thibault Bruno,Aghajanzadeh Sara,Sultana Afroza,Ratti Cristina,Khalloufi Seddik

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12393-024-09376-4.pdf

Reference203 articles.

1. Oikonomopoulou VP, Krokida MK (2013) Novel aspects of formation of Food structure during drying. Dry Technol 31(9):990–1007. https://doi.org/10.1080/07373937.2013.771186

2. Amit SK, Uddin M, Rahman R, Islam S, Khan MS (2017) A review on mechanisms and commercial aspects of food preservation and processing. Agric Food Secur 6(1):1–22

3. Giovagnoli-Vicuña C, Moraga NO, Briones-Labarca V, Pacheco-Pérez P (2017) Quality assessment and mathematical modeling of hot-air convective drying of persimmon (Diospyros kaki L.) fruit. Int J Food Eng. https://doi.org/10.1515/ijfe-2016-0333

4. Chayjan RA, Dibagar N, Alaei B (2017) Drying characteristics of zucchini slices under periodic infrared-microwave vacuum conditions. Heat Mass Transf 53(12):3473–3485. https://doi.org/10.1007/s00231-017-2081-9

5. Khalloufi S, Almeida-Rivera C, Janssen J, Bongers P (2012) Pseudo-linearity of the shrinkage coefficient and a sensitivity study of collapse and shrinkage functions. Food Res Int 48(2):808–819. https://doi.org/10.1016/j.foodres.2012.06.024

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