Convective Hot-air Drying of Green Mango: Influence of Hot Water Blanching and Chemical Pretreatments on Drying Kinetics and Physicochemical Properties of Dried Product-Reference-Cited by-同舟云学术

Convective Hot-air Drying of Green Mango: Influence of Hot Water Blanching and Chemical Pretreatments on Drying Kinetics and Physicochemical Properties of Dried Product

Published:2021-01-01 Issue:1 Volume:21 Page:732-757
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Mishra Mayank¹²,Kandasamy Palani²^ORCID,Shukla Rama Nath¹,Kumar Aman²

Affiliation:

1. Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India

2. Department of Agricultural Engineering, Institute of Agriculture, Visva-Bharati (A Central University), Sriniketan, India

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

https://www.tandfonline.com/doi/pdf/10.1080/15538362.2021.1930626

Reference52 articles.

1. Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices

2. Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods

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