Improvement of drying efficiency and physicochemical quality of kiwifruit slices using infrared-assisted tilted tray air impingement drying
Author:
Affiliation:
1. College of Engineering, China Agricultural University, Beijing, China
2. Agricultural and Bio-Systems Engineering Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
Funder
Key project at central government level: The ability establishment of sustainable use for valuable Chinese medicine resources
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2125526
Reference33 articles.
1. Studies on the quality and moisture distribution of kiwifruit dried by freeze drying combined with microwave vacuum drying
2. FAOSTAT. FAO stat database. 2017. http://faostat.fao.org (accessed Jun 20, 2022).
3. Pulsed vacuum drying of kiwifruit slices and drying process optimization based on artificial neural network
4. Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure
5. Pulsed pressure enhances osmotic dehydration and subsequent hot air drying kinetics and quality attributes of red beetroot
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