Effect of various thermo-hygrometric conditions on the withering kinetics of grapes used for the production of “Amarone” and “Recioto” wines

Author:

Barbanti Davide,Mora Beatrice,Ferrarini Roberto,Tornielli Giovanni B.,Cipriani Michela

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Official methods of analysis;AOAC,1995

2. Moisture diffusivity and drying kinetic equation of convective drying of grapes;Azzouz;Journal of Food Engineering,2002

3. Air drying of plums. A comparison among twelve cultivars;Barbanti;Sciences des Aliments,1994

4. Numerical simulation of drying under variable external conditions: Application to solar drying of seedless grapes;Bennamoun;Journal of Food Engineering,2006

5. Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes;Di Matteo;Journal of Food Engineering,2000

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