Recent developments and trends of instant controlled pressure drop drying-a review-Reference-Cited by-同舟云学术

Recent developments and trends of instant controlled pressure drop drying-a review

Published:2021-06-10 Issue:11 Volume:39 Page:1704-1719
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Lyu Jian¹,Bi Jinfeng¹^ORCID,Wang Fengzhao¹,Jin Xin¹,Wu Xinye¹,Xie Jin¹

Affiliation:

1. Ministry of Agriculture and Rural Affair, Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key laboratory of Agro-Products Processing, Beijing, China

Funder

the earmarked fund for China Agriculture Research System

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1916753

Reference83 articles.

1. New Process for Texturizing Partially Dehydrated Biological Products Using Controlled Sudden Decompression to the Vacuum: Application on Potatoes

2. CONTINUOUS EXPLOSION-PUFFING OF POTATOES

3. CONTINUOUS EXPLOSION-PUFFING OF APPLES

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