Orange slice drying enhancement by intervention of control atmosphere coupled with vacuum condition—A new design and optimization strategy
Author:
Affiliation:
1. Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
2. Department of Horticultural Sciences, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2164589
Reference43 articles.
1. Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple – Quality index approach
2. Modelling of simultaneous heat and mass transfer considering the spatial distribution of air velocity during intermittent microwave convective drying
3. Numerical analysis of heat and mass transfer in kiwifruit slices during combined radio frequency and vacuum drying
4. Thermal, physical and chemical properties of lavender leaves under near infrared vacuum, multi-stage semi-industrial continuous and open sun drying
5. Pulsed vacuum drying enhances drying kinetics and quality of lemon slices
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