Blanching effects on convective air-drying and sorption properties of papaya-Reference-Cited by-同舟云学术

Blanching effects on convective air-drying and sorption properties of papaya

Published:2022-05-12 Issue:16 Volume:40 Page:3509-3519
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Garcia Carolina Castilho¹^ORCID,Caetano Lidimara Cássia²^ORCID,Canizares Diego²^ORCID,Silva Keila de Souza³^ORCID,Mauro Maria Aparecida²^ORCID

Affiliation:

1. Academic Department of Food, Federal University of Technology - Paraná (UTFPR), Medianeira, Paraná, Brazil

2. Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology, São Paulo State University (UNESP), São José do Rio Preto, São Paulo, Brazil

3. Department of Chemical Engineering, Maringá State University (UEM), Umuarama, Paraná, Brazil

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2062378

Reference31 articles.

1. Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp

2. Recent developments in high-quality drying of vegetables, fruits, and aquatic products

3. Microstructure and Optical Properties of Salak Fruit Under Different Drying and Pretreatment Conditions

4. Drying Technology: Trends and Applications in Postharvest Processing

5. Effect of Drying Method on the Microstructure and Physical Properties of Dried Apples

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