Studies on thermal stability of high-power short time microwave dried paprika (Capsicum annuum L.) considering the interaction of water molecules with sorption sites-Reference-Cited by-同舟云学术

Studies on thermal stability of high-power short time microwave dried paprika (Capsicum annuum L.) considering the interaction of water molecules with sorption sites

Published:2019-11-25 Issue:1 Volume:39 Page:52-65
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Shirkole S. S.¹^ORCID,Mujumdar A. S.²,Sutar P. P.¹^ORCID

Affiliation:

1. Department of Food Process Engineering, National Institute of Technology, Rourkela, India

2. Department of Chemical Engineering, McGill University, Montreal, Canada

Funder

the Ministry of Food Processing Industries

Ministry of Human Resource Development (MHRD), Government of India

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1693399

Reference62 articles.

1. Dielectric Properties of Red Pepper Powder Related to Radiofrequency and Microwave Drying

2. A novel approach for color degradation kinetics of paprika as a function of water activity

3. Influence of processing parameters on the drying of spice paprika

4. Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves

5. Global R&D Needs in Drying

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