Modeling the dehydration and analysis of dielectric properties of ultrasound and microwave combined vacuum frying apple slices-Reference-Cited by-同舟云学术

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Modeling the dehydration and analysis of dielectric properties of ultrasound and microwave combined vacuum frying apple slices

Published:2018-05-08 Issue:3 Volume:37 Page:409-423
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Faruq Abdulla Al¹,Zhang Min¹²,Fan Dongcui¹³

Affiliation:

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

2. International Joint Laboratory on Food Safety, Jiangnan University China

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

Funder

National Natural Science Foundation Program of China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1465433

Reference65 articles.

1. Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins

2. Postharvest technology for developing countries: challenges and opportunities in research, outreach and advocacy

3. Nutritional impact of ohmic heating on fruits and vegetables��A review

4. Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy

5. Drying kinetics and product quality of green soybean under different microwave drying methods

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1. Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies;Comprehensive Reviews in Food Science and Food Safety;2024-07

2. A review on the frying process: Methods, models and their mechanism and application in the food industry;Food Research International;2023-10

3. Optimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying;Acta Scientiarum. Technology;2023-04-28

4. Advances in vacuum frying: Recent developments and potential applications;Journal of Food Process Engineering;2022-11-27

5. Recent advances in frying processes for plant-based foods;Food Chemistry Advances;2022-10

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