Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying-Reference-Cited by-同舟云学术

Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying

Published:2017-02-27 Issue:6 Volume:35 Page:699-708
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Rajkumar Gomathi¹,Shanmugam Saravanan²,Galvâo Mercia de Sousa¹,Leite Neta Maria Terezinha Santos¹,Dutra Sandes Rafael Donizete¹,Mujumdar Arun S.³,Narain Narendra¹

Affiliation:

1. Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, São Cristóvão, Sergipe, Brazil

2. Department of Pharmacy, Federal University of Sergipe, São Cristóvão, Sergipe, Brazil

3. Department of Bioresource Engineering, McGill University, Quebec, Canada

Funder

CNPq

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2016.1206925

Reference30 articles.

1. Chemical composition, functional properties and processing of carrot—a review

2. Drying Characteristics of Carrots Immersed in a Fluidized Bed of Fluidizing Particles Under Reduced Pressure

3. Evaporation of Distilled Water in a Fluidized Bed of Various Types of Fluidizing Particles Under Reduced Pressure

4. Changes in Volatile Compounds of Carrots (Daucus carota L.) During Refrigerated and Frozen Storage

5. Method for the static headspace analysis of carrot volatiles

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