Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-022-09313-3.pdf
Reference119 articles.
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3. Deng Z, Li M, Xing T et al (2021) A literature research on the drying quality of agricultural products with using solar drying technologies. Sol Energy. https://doi.org/10.1016/j.solener.2021.07.041
4. Kumar N, Kumar S, Sudhakar A et al (2021) Refractance windowTM-drying vs. other drying methods and effect of different process parameters on quality of foods: a comprehensive review of trends and technological developments. Future Foods 3:100024. https://doi.org/10.1016/j.fufo.2021.100024
5. Mujumdar AS, Law CL (2010) Drying technology: trends and applications in postharvest processing. Food Bioprocess Technol 3:843–852. https://doi.org/10.1007/s11947-010-0353-1
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