Numerical analysis of heat and mass transfer in kiwifruit slices during combined radio frequency and vacuum drying-Reference-Cited by-同舟云学术

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Numerical analysis of heat and mass transfer in kiwifruit slices during combined radio frequency and vacuum drying

Published:2020-06 Issue: Volume:154 Page:119704
ISSN:0017-9310
Container-title:International Journal of Heat and Mass Transfer
language:en
Short-container-title:International Journal of Heat and Mass Transfer

Author:

Hou Lixia,Zhou Xu,Wang Shaojin

Funder

National Key Research and Development Program of China

Key Research and Development Program in Shaanxi Province of China

Key Laboratory of Northwest Agricultural

Publisher

Elsevier BV

Subject

Fluid Flow and Transfer Processes,Mechanical Engineering,Condensed Matter Physics

Reference57 articles.

1. Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value;Ma;Food Chem.,2018

2. Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices;Orikasa;J. Food Eng.,2014

3. Determination of the drying and rehydration kinetics of freeze dried kiwi (Actinidia deliciosa) slices;Ergün;Heat Mass Transf.,2016

4. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: internal transport and transformations analyzed by NMR;Traffano-Schiffo;Innov. Food Sci. Emerg. Technol.,2017

5. Sliced kiwi drying in a solar energy and heat pump dryer;Mustafa;J. Fac. Eng. Archit. Gazi Univ.,2013

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1. Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends;Comprehensive Reviews in Food Science and Food Safety;2024-09

2. Hot air–assisted radio frequency drying of orange slices: Drying behavior and product quality;Journal of Food Science;2024-08-22

3. Application of radio frequency energy in processing of fruit and vegetable products;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

4. Developing effective radio frequency drying processes for tiger nuts: Dynamic analysis of moisture state, dielectric properties and quality;Journal of Food Engineering;2024-08

5. Application of novel-assisted radio frequency technology to improve ready-to-eat foods quality: A critical review;Food Bioscience;2024-06

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