Effects of hot air and freeze drying methods on physicochemical properties of citrus ‘hallabong’ powders

Author:

Lee Chung-Woo,Oh Hyun-Jung,Han Sang-Heon,Lim Sang-Bin

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference34 articles.

1. Song HS, Park YH, Moon DG. Volatile flavor properties of ‘Hallabong’ grown in open field and green house by GC/GC-MS and sensory evaluation. J. Korean Soc. Food Sci. Nutr. 34: 1239–1245 (2005)

2. Kim HS, Lee SH, Koh JS. Physicochemical properties of ‘Hallabong’ tangor (Citrus Kiyomi×ponkan) cultivated with heating. Korean J. Food Preserv. 1 13: 611–615 (2006)

3. Lee SH, Kim HS, Koh JS. Quality changes of ‘Hallabong’ tangor (Citrus Kiyomi × ponkan) cultivated with heating during room temperature. Subtropical Agric. Biotech. Jeju National University, Korea 23: 1–6 (2007)

4. Garau MC, Simal S, Femenia A, Rossello C. Drying of orange skin: Drying kinetics modelling and functional properties. J. Food Eng. 75: 288–295 (2006)

5. Ratti C. Hot air and freeze drying of high-value foods: A review. J. Food Eng. 49: 311–319 (2001)

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