Kinetic modeling of microwave osmotic dehydration of mangoes under continuous flow medium spray conditions using sucrose and maltodextrin (10-18 DE) solute mixtures-Reference-Cited by-同舟云学术

Kinetic modeling of microwave osmotic dehydration of mangoes under continuous flow medium spray conditions using sucrose and maltodextrin (10-18 DE) solute mixtures

Published:2020-01-26 Issue:6 Volume:39 Page:713-725
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Shinde Bhakti¹,Ramaswamy Hosahalli S.¹

Affiliation:

1. Department of Food Science, McGill University, Montreal, Quebec, Canada

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1712607

Reference39 articles.

1. Combined Drying Technologies for Development of High-Quality Shelf-Stable Mango Products

2. Osmotic Dehydration of Mango with Ascorbic Acid Impregnation: Influence of Process Variables

3. Effect of sucrose concentration of osmotic dehydration pretreatment on drying characteristics and texture of peach chips dried by infrared drying coupled with explosion puffing drying

4. Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics

5. Structure–property relationships in osmo-air-dehydrated apricot cubes

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2. Microwave Osmotic Drying;Food Engineering Series;2024

3. The effect of maltodextrin on properties of sated egg yolk;Journal of Applied Research on Science and Technology (JARST);2023-12-28

4. Microwave–osmotic–vacuum combination drying of mango cubes with maltodextrin moderated sucrose solution;Drying Technology;2023-04-28

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