Quality properties of fruits as affected by drying operation
Author:
Affiliation:
1. Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
2. Department of Agricultural and Rural, Engineering, School of Agriculture, University of Venda, Thohoyandou, South Africa
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.859563
Reference205 articles.
1. Quality measurement of fruits and vegetables
2. Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika
3. Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae)
4. Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries
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