Analysis of Puffing Characteristics Using a Sigmodal Function for the Berry Fruit Snack Subjected to Microwave Vacuum Conditions-Reference-Cited by-同舟云学术

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Analysis of Puffing Characteristics Using a Sigmodal Function for the Berry Fruit Snack Subjected to Microwave Vacuum Conditions

Published:2012-04 Issue:5 Volume:30 Page:494-504
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Zheng Xianzhe,Liu Chenghai,Mu Yanqiu,Liu Haijun,Song Xiangyu,Lin Zhen,Liu Daiya,Weerasooriya G. V. T. V.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2011.647996

Reference21 articles.

1. Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations

2. Optimization of Process Parameters for Microwave Vacuum Drying of Apple Slices Using Response Surface Method

3. Modeling Microwave Vacuum Drying Kinetics and Moisture Diffusivity of Carrot Slices

4. Rehydration Behavior of Vacuum-Microwave-Dried Potato Cubes

5. Microwave-Convective and Microwave-Vacuum Drying of Cranberries: A Comparative Study

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1. Radio frequency puffing of purple sweet potato nutritious snacks;Journal of Food Engineering;2024-04

2. A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry;Foods;2023-04-15

3. Formation of texture quality of raspberry snack under microwave puffing;Journal of Texture Studies;2021-12-02

4. Recent development of microwave fluidization technology for drying of fresh fruits and vegetables;Trends in Food Science & Technology;2019-04

5. Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil);Food Science and Biotechnology;2019-03-04

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