AHP-based procedure for optimization of microwave-assisted blackberry sugar osmotic process-Reference-Cited by-同舟云学术

AHP-based procedure for optimization of microwave-assisted blackberry sugar osmotic process

Published:2018-01-24 Issue:14 Volume:36 Page:1678-1687
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Song ChunFang¹²,Luo Guiyi¹,Sang Tian¹,Li Zhenfeng¹,Xu Wanxiu¹,Raghavan G. S. V.³,Chen Haiying¹²

Affiliation:

1. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu, P. R. China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, P. R. China

3. Department of Bioresource Engineering, McGill University, Ste.-Anne-de-Bellevue, QC, Canada

Funder

National Natural Science Fund of China

Open Fund of Beijing Advanced Innovation Center for Food Nutrition and Human Health

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1421550

Reference40 articles.

1. Ultrasound as pretreatment to convective drying of Andean blackberry (Rubus glaucus Benth)

2. Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

3. Mass transfer during osmotic dehydration of green bean in salt solution: A polynomial approximation approach

4. OPTIMIZATION OF THE OSMOTIC DEHYDRATION OF MANGO (MANGIFERA INDICAL.) SLICES

5. Multi-Objective Optimization of Osmotic–Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology

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