Hybrid microwave-hot air tunnel drying of onion slices: Drying kinetics, energy efficiency, product rehydration, color, and flavor characteristics-Reference-Cited by-同舟云学术

Hybrid microwave-hot air tunnel drying of onion slices: Drying kinetics, energy efficiency, product rehydration, color, and flavor characteristics

Published:2020-11-15 Issue: Volume: Page:1-21
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Maftoonazad Neda¹²,Dehghani Mahmud Reza³,Ramaswamy Hosahalli S.¹

Affiliation:

1. Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, QC, Canada

2. Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran

3. Parham-Gostar laboratory Complex, Shiraz, Iran

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1841790

Reference45 articles.

1. Comparative study on the flavonoids extraction rate and antioxidant activity of onions treated by three different drying methods

2. Faostat, F. Agriculture organization corporate statistical database. 2018, 25. 12.

3. Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review

4. Effects of different combined drying methods on drying uniformity and quality of dried taro slices

5. Drying characteristics and water dynamics during microwave hot-air flow rolling drying of Pleurotus eryngii

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