Feasibility study of the use of superheated steam spray drying to produce selected food powders-Reference-Cited by-同舟云学术

Feasibility study of the use of superheated steam spray drying to produce selected food powders

Published:2021-09-28 Issue: Volume: Page:1-11
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Ma Khamphon¹,Ngamwonglumlert Luxsika¹,Devahastin Sakamon¹²,Chindapan Nathamol³,Chiewchan Naphaporn¹

Affiliation:

1. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand

2. The Academy of Science, The Royal Society of Thailand, Bangkok, Thailand

3. Department of Food Technology, Faculty of Science, Siam University, Bangkok, Thailand

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1980886

Reference29 articles.

1. Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

2. Design of hot air drying for better foods

3. Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices

4. Microstructure and its relationship with quality and storage stability of dried foods

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