Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying-Reference-Cited by-同舟云学术

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Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying

Published:2023-01-18 Issue:7 Volume:32 Page:969-977
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Zhang Dongyan,Huang Dan,Zhang Xiyang,Zhao Hangyi,Gong Guiliang,Tang Xiaohong,Li Lijun

Funder

Changsha Municipal Natural Science Foundation

Nature Science Foundation of Hunan

Hunan Provincial Key Research and Development Program

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-022-01239-0.pdf

Reference27 articles.

1. Bai J, Sun D, Xiao H, Mujumdar A, Gao Z. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Science & Emerging Technologies. 20: 230-237 (2013).

2. Chen C, Pan Z. Heat and moisture transfer studies on walnuts during hot air drying in a fixed-bed column dryer. Applied Thermal Engineering. 199: 117554 (2021).

3. Corzo O, Bracho N, Pereira A, Vásquez A. Weibull distribution for modeling air drying of coroba slices. LWT-Food Science and Technology. 41: 2023-2028 (2008).

4. Crank J. The mathematics of diffusion. Oxford University Press (1979).

5. Cui Z, Xu S, Sun D. Microwave–vacuum drying kinetics of carrot slices. Journal of Food engineering. 65: 157-164 (2004).

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