Effects of ultrasonic pretreatments on thermodynamic properties, water state, color kinetics, and free amino acid composition in microwave vacuum dried lotus seeds-Reference-Cited by-同舟云学术

Effects of ultrasonic pretreatments on thermodynamic properties, water state, color kinetics, and free amino acid composition in microwave vacuum dried lotus seeds

Published:2019-05-08 Issue:4 Volume:38 Page:534-544
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Zhao Yingting¹^ORCID,Zheng Yimei¹,Li Zhiyu¹,Jiang Yajun¹,Zhuang Weijing¹,Zheng Baodong¹²³,Tian Yuting¹²³

Affiliation:

1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, People's Republic of China;

2. Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, People's Republic of China;

3. China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, People's Republic of China

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1587618

Reference39 articles.

1. Mathematical modeling and influence of ultrasonic pretreatment on microwave vacuum drying kinetics of lotus (Nelumbo nucifera Gaertn.) seeds

2. Effect of microwave-vacuum, ultrasonication, and freezing on mass transfer kinetics and diffusivity during osmotic dehydration of cranberries