Osmotic pretreatment for instant controlled pressure drop dried apple chips: Impact of the type of saccharides and treatment conditions-Reference-Cited by-同舟云学术

Osmotic pretreatment for instant controlled pressure drop dried apple chips: Impact of the type of saccharides and treatment conditions

Published:2018-09-11 Issue:7 Volume:37 Page:896-905
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Xiao Min¹,Bi Jinfeng¹,Yi Jianyong¹,Zhao Yuanyuan¹,Peng Jian¹,Zhou Linyan¹,Chen Qinqin¹

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China

Funder

National Key R&D Program of China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1473419

Reference36 articles.

1. Effect of different drying methods on moisture ratio and rehydration of pumpkin slices

2. Swell Drying: Coupling Instant Controlled Pressure Drop DIC to Standard Convection Drying Processes to Intensify Transfer Phenomena and Improve Quality—An Overview

3. Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature

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

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