Study on drying efficiency, uniformity, and physicochemical characteristics of carrot by tunnel microwave drying combined with explosion puffing drying-Reference-Cited by-同舟云学术

Study on drying efficiency, uniformity, and physicochemical characteristics of carrot by tunnel microwave drying combined with explosion puffing drying

Published:2020-08-13 Issue:2 Volume:40 Page:416-429
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Xu Yayuan¹,Lang Xumin¹,Xiao Yadong¹,Li Dajing¹,Liu Chunquan¹,Song Jiangfeng¹,Zhang Zhongyuan¹,Liu Chunju¹,Jiang Ning¹,Zhang Min²,Zhou Cunshan³

Affiliation:

1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China

2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1803351

Reference36 articles.

1. Trends in microwave-related drying of fruits and vegetables

2. Effect of microwave air spouted drying arranged in two and three-stages on the drying uniformity and quality of dehydrated carrot cubes

3. Effect of three drying methods on the drying characteristics and quality of okra

4. Trends in Development of Dried Vegetable Products as Snacks

5. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

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