Convective air drying of apples as affected by blanching and calcium impregnation
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
1. Air dehydration of strawberries: effects of blanching and osmotic pretreatments on the kinetics of moisture transport;Alvarez;Journal of Food Engineering,1995
2. A simplified model for predicting the temperatures of foods during air dehydration;Alzamora;Journal of Food Technology,1979
3. The role of tissue microstructure in the textural characteristics of minimally processed fruits;Alzamora,2000
4. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts;Anino;Food Research International,2006
5. The Mathematics of Diffusion;Crank,1975
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