Osmotic dehydration of lemon (Citrus limon L.) slices: Modeling mass transfer kinetics correlated with dry matter holding capacity and juice sac losses-Reference-Cited by-同舟云学术

Osmotic dehydration of lemon (Citrus limon L.) slices: Modeling mass transfer kinetics correlated with dry matter holding capacity and juice sac losses

Published:2016-10-04 Issue:7 Volume:35 Page:877-892
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Deepika S.¹,Sutar P. P.¹

Affiliation:

1. Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2016.1229675

Reference59 articles.

1. Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange

2. Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review

3. Drying kinetics and colour change of lemon slices

4. Water activity and the preservation of plant foods

5. A study of the drying effect on lemon slices using a closed-type solar dryer

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