Design of microwave hot-airflow vibrating drying equipment for initial drying and enzymatic inactivation of fresh fruits and vegetables-Reference-Cited by-同舟云学术

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Design of microwave hot-airflow vibrating drying equipment for initial drying and enzymatic inactivation of fresh fruits and vegetables

Published:2021-11-13 Issue: Volume: Page:1-15
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Lv Hao¹²,Su Dianbin²,Lv Weiqiao²,Lv Huangzhen³,Song Kai²,Du Zhilong³

Affiliation:

1. College of Mechanical and Electrical Engineering, Hubei Polytechnic University, Huangshi, Hubei, China

2. College of Engineering, China agricultural university, Beijing, China

3. Chinese Academy of Agricutural Machanization Sciences, Beijing, China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.2002355

Reference33 articles.

1. Trends in Processing Technologies for Dried Aquatic Products

2. Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability

3. High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification

4. Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation

5. Recent development of microwave fluidization technology for drying of fresh fruits and vegetables

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1. CFD design and testing of an air flow distribution device for microwave infrared hot-air rolling-bed dryer;Biosystems Engineering;2024-10

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