Mathematical Modeling of Browning Induction Period in Drying Onion as Influenced by Temperature, Equilibrium Relative Humidity, and Inhibitor-Reference-Cited by-同舟云学术

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Mathematical Modeling of Browning Induction Period in Drying Onion as Influenced by Temperature, Equilibrium Relative Humidity, and Inhibitor

Published:2014-11-04 Issue:1 Volume:33 Page:120-127
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Lee Seung Ju,Boonsupthip Waraporn

Funder

This research was financially supported by the Dongguk University–Seoul, South Korea.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2014.933845

Reference44 articles.

1. Influence of Drying Temperature on the Physical and Microbiological Parameters and the Quality of Dried Green Onion

2. Volatile Compounds in Tomato-Based Dried Products

3. Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions

4. Invited review: Modelling quality changes of fruits and vegetables during drying: a review

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