Hybrid drying of food and bioproducts: a review-Reference-Cited by-同舟云学术

Hybrid drying of food and bioproducts: a review

Published:2021-06-01 Issue:11 Volume:39 Page:1554-1576
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Hii Ching Lik¹^ORCID,Ong Sze Pheng¹^ORCID,Yap Jing Ying¹,Putranto Aditya²,Mangindaan Dave³

Affiliation:

1. Future Food Malaysia, Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Selangor Darul Ehsan, Malaysia

2. School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor Darul Ehsan, Malaysia

3. Professional Engineering Program Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1914078

Reference93 articles.

1. Mujumdar, A. S. Handbook of Industrial Drying, 2nd ed. Marcel Dekker Inc: New York, 1995; pp 1–160.

2. Recent advances in drying and dehydration of fruits and vegetables: a review

3. Hii, C. L.; Jangam, S. V.; Ong, S. P.; Show, P. L.; Mujumdar, A. S. Processing of Foods, Vegetables, and Fruits: Recent Advances; Transport Processes Research Group: https://arunmujumdar.com/ebooks/, 2015; pp. 63–68.

4. Modeling using a new thin layer drying model and product quality of cocoa

5. Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review

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