Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors
Author:
Affiliation:
1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong Province, PR China
2. School of Agriculture and Food, The University of Melbourne, Parkville, Australia
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1768108
Reference51 articles.
1. Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors
2. Trends in Processing Technologies for Dried Aquatic Products
3. Recent developments in high-quality drying of vegetables, fruits, and aquatic products
4. Pulsed vacuum drying (PVD) technology improves drying efficiency and quality of Poria cubes
5. Instant controlled pressure drop (DIC) coupled to intermittent microwave/airflow drying to produce shrimp snacks: Process performance and quality attributes
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