Osmo-Convective Drying of Fruits and Vegetables: Technology and Application-Reference-Cited by-同舟云学术

Osmo-Convective Drying of Fruits and Vegetables: Technology and Application

Published:1996-01 Issue:2 Volume:14 Page:391-413
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

LENART Andrzej

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373939608917104

Reference14 articles.

1. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration

2. Le Maguer , M. ( 1988 ): Osmotic dehydration: review and future directions . Proc. Symposium on Progress in Food Preservation Processes . 1 , 183 – 309

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1. Investigating intermittent immersion during osmotic dehydration of mango (Mangifera indica L. Moench). Part A: Determination of optimal conditions for mango (Mangifera indica L. Moench) dehydration impregnation by immersion (D2I) and intermittent immersion (D3I);Heliyon;2024-08

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5. The mathematical model of drying melon pulp by the convective method;Potravinarstvo Slovak Journal of Food Sciences;2022-11-03