Production of Crispy Granules of Fish: A Comparative Study of Alternate Drying Techniques-Reference-Cited by-同舟云学术

Production of Crispy Granules of Fish: A Comparative Study of Alternate Drying Techniques

Published:2014-07-28 Issue:12 Volume:32 Page:1512-1521
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Chen Fengjie,Zhang Min,Mujumdar Arun S.,Jiang Hao,Wang Liping

Funder

The authors thank the China High-Tech (863) Plan under contract No. 2011AA100802 for the financial support. The authors also express their appreciation to Wenzhou Lele Food Co. Ltd., Zhejiang, China, for financial support of this study.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2014.903410

Reference35 articles.

1. Microwave/Vacuum Drying of Cranberries (Vacccinium macrocarpon)

2. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms

3. An Overview of Recent Developments and Some R&D Challenges Related to Drying of Foods

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

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