Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment-Reference-Cited by-同舟云学术

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

Published:2020-05-23 Issue:14 Volume:39 Page:2075-2091
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Taghinezhad Ebrahim¹,Kaveh Mohammad²,Khalife Esmail³,Chen Guangnan⁴

Affiliation:

1. Department of Agricultural Technology Engineering, Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

2. Department of Biosystem Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

3. Mechanical and Mechatronics Engineering Department, College of Engineering, Salahaddin University-Erbil, Erbil, Iraq

4. Faculty of Health, Engineering and Sciences, University of Southern Queensland, Australia

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1753066

Reference71 articles.

1. Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic

2. Ultrasound as pretreatment to convective drying of Andean blackberry (Rubus glaucus Benth)

3. Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption

4. Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

5. Application of airborne ultrasound in the convective drying of fruits and vegetables: A review

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