Quantifying food drying rates from NMR/MRI experiments: Development of an online calibration system-Reference-Cited by-同舟云学术

Quantifying food drying rates from NMR/MRI experiments: Development of an online calibration system

Published:2019-01-17 Issue:16 Volume:37 Page:2047-2058
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Jiang Yichuan¹,Jin Xin¹,Xu Fangfang¹,Chen Xiao Dong¹

Affiliation:

1. Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China

Funder

National Key R&D Program of China

Natural Science Foundation of Jiangsu Province

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1552291

Reference33 articles.

1. Potential of multispectral imaging for real-time determination of colour change and moisture distribution in carrot slices during hot air dehydration

2. Water Mobility and Microstructure Evolution in the Germinating Medicago truncatula Seed Studied by NMR Relaxometry. A Revisited Interpretation of Multicomponent Relaxation

3. LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

4. Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

5. Moisture Diffusivity in Food and Biological Materials

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