DRYING CHARACTERISTICS OF OSMOTICALLY PRETREATED CRANBERRIES—ENERGY AND QUALITY ASPECTS*-Reference-Cited by-同舟云学术

DRYING CHARACTERISTICS OF OSMOTICALLY PRETREATED CRANBERRIES—ENERGY AND QUALITY ASPECTS*

Published:2002-01-12 Issue:10 Volume:20 Page:1989-2004
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Grabowski S.,Marcotte M.,Poirier M.,Kudra T.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1081/DRT-120015580

Reference21 articles.

1. Properties of Anthocyanins from Grape Cell Culture

2. Grabowski, S. and Marcotte, M. 2001. Principles and Applications of Osmotic Dehydration. Proc. Journee D'information Scientifique et Technique En Genie Agroalimentaire. March212001. pp.54–58. St. Hyacinthe, Quebec

Cited by 59 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Osmotic dehydration of waxy skinned berries - a review;Drying Technology;2024-05-21

2. Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality;Ultrasonics Sonochemistry;2022-09

3. Artificial neural networks to model kinetics and energy efficiency in fixed, fluidized and vibro-fluidized bed dryers towards process optimization;Chemical Engineering and Processing - Process Intensification;2020-10

4. Modeling of vacuum‐ and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models;Journal of Food Process Engineering;2020-09-24

5. Evaluation of storage stability of dried cranberry powders based on the moisture sorption isotherms and glass transition temperatures;Drying Technology;2020-06-11