Effect of the Osmotic Pre-Treatment on the Convective Air Drying Kinetics of Pear Var. Blanquilla
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910600596522
Reference20 articles.
1. Air drying behaviour of apples as affected by blanching and glucose impregnation
2. The air drying behaviour of fresh and osmotically dehydrated banana slices
3. Effect of pre‐drying treatment and storage on rheological properties of dried onion
4. The effect of the method of drying on the colour of dehydrated products
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1. Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit;Molecules;2020-11-05
2. Intermittent Microwave-Vacuum Drying Effects on Pears;Polish Journal of Food and Nutrition Sciences;2019-02-07
3. Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits;Drying Technology;2012-09
4. REHYDRATION KINETICS OF PEAR AS AFFECTED BY OSMOTIC PRETREATMENT AND TEMPERATURE;Journal of Food Process Engineering;2011-03-29
5. Antioxidant Activities and Polyphenolic Properties of Raw and Osmotically Dehydrated Dried Mushroom (Agaricus bisporous) Snack Food;International Journal of Food Properties;2010-10-25
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