A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity-Reference-Cited by-同舟云学术

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A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity

Published:2019-06-07 Issue:2 Volume:39 Page:148-161
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Li Linlin¹,Zhang Min¹²,Zhou Lequn³

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China

3. R & D Center, Haitong Food Group Company, Cixi, China

Funder

National Key R&D Program of China

Jiangsu Province (China) Agricultural Innovation Project

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1624564

Reference43 articles.

1. Effects of processing methods on nutrient and antinutrient composition of yellow yam ( Dioscorea cayenensis ) products

2. Phenolic compounds in Chinese purple yam and changes during vacuum frying

3. Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours

4. Preparation of oligosaccharides from Chinese yam and their antioxidant activity

5. Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flour

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