Effect of Low Temperature-Long Time Blanching on Quality of Dried Sweet Potato-Reference-Cited by-同舟云学术

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Effect of Low Temperature-Long Time Blanching on Quality of Dried Sweet Potato

Published:1996-01 Issue:7-8 Volume:14 Page:1839-1857
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

MORENO-PEREZ LUIS F.,GASSON-LARA JAVIER H.,ORTEGA-RIVAS ENRlQUE

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373939608917177

Reference21 articles.

1. Food Dehydration

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. INFLUENCE OF DIFFERENT PROCESS PARAMETERS ON VEGETABLE DRYING IN GAS FLUIDIZED BEDS;Proceeding of Compact Heat Exchangers and Enhancement Technology for the Process Industries - 2003;2023

2. A Novel System—the Simultaneous Use of Ohmic Heating with Convective Drying: Sensitivity Analysis of Product Quality Against Process Variables;Food and Bioprocess Technology;2022-01-25

3. A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD;Innovative Food Science & Emerging Technologies;2021-08

4. Post-Harvest Processing and Utilization of Sweet Potato: A Review;Food Reviews International;2019-04-15

5. Influence of Drying Kinetics on Moisture Diffusivity, Carotene Degradation and Nonenzymatic Browning of Pretreated and Untreated Carrot Shreds;Journal of Food Processing and Preservation;2016-06-03

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