The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot-Reference-Cited by-同舟云学术

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The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot

Published:2015-10-30 Issue:11 Volume:34 Page:1286-1296
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Wiktor Artur,Nowacka Malgorzata,Dadan Magdalena,Rybak Katarzyna,Lojkowski Witold,Chudoba Tadeusz,Witrowa-Rajchert Dorota

Funder

National Center for Research and Development

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2015.1105813

Reference54 articles.

1. Advances in dehydration of foods

2. Design of hot air drying for better foods

3. Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji)

4. New hybrid drying technologies for heat sensitive foodstuffs

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