Microstructural, biochemical and drying characteristics of dehydrated ‘Sunectwentyone’ nectarines as affected by sodium metabisulphite
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01039-6.pdf
Reference54 articles.
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2. Alaei B, Chayjan RA. Modelling of nectarine drying under near infrared? Vacuum conditions. Acta Scientiarum Polonorum Technologia Alimentaria. 14: 15-27 (2015)
3. Alagbe EE, Amlabu YS, Daniel EO, Ojewumi ME. Effect of varying drying temperature on the soluble sugar and nutritional content of banana. The Open Chemical Engineering Journal. 14 (2020)
4. Andrés A, Bilbao C, Fito P. Drying kinetics of apple cylinders under combined hot air–microwave dehydration. Journal of Food Engineering. 63(1): 71-78 (2004)
5. Aral S, Beşe AV. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry. 210: 577-84 (2016)
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