Effect of microwave energy dissipation on drying process of berry puree under microwave foam drying conditions-Reference-Cited by-同舟云学术

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Effect of microwave energy dissipation on drying process of berry puree under microwave foam drying conditions

Published:2017-06-23 Issue:11 Volume:35 Page:1388-1397
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Liu Chai¹,Liu Chenghai¹²,Xue Hongkun¹,Sun Yu¹,Lin Zhen¹,Liu Haijun³,Huo Junwei²,Zheng Xianzhe¹²

Affiliation:

1. College of Engineering, Northeast Agricultural University, Harbin, China

2. National & Local Joint Engineering Research Center for Development and Application Region of Berry Fruit, Harbin, China

3. College of Engineering, Heilongjiang Bayi Agricultural University, Daqing, China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1329741

Reference24 articles.

1. Optimization of Parameters for Microwave-Assisted Foam Mat Drying of Blackcurrant Pulp

2. Novel Concepts in Microwave Drying of Foods

3. Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions

4. Key Models of Heat and Mass Transfer of Asphalt Mixtures Based on Microwave Heating

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1. Analysis of dielectric properties of rice during microwave drying process;Cereal Chemistry;2024-08-13

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3. Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure;Foods;2023-08-02

4. Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree;Food and Bioproducts Processing;2023-05

5. Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies;Food and Bioprocess Technology;2022-08-12

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