Vacuum drying of rosehip leathers: Modelling of coupled moisture content and temperature curves as a function of time with simultaneous time-varying ascorbic acid retention-Reference-Cited by-同舟云学术

Vacuum drying of rosehip leathers: Modelling of coupled moisture content and temperature curves as a function of time with simultaneous time-varying ascorbic acid retention

Published:2018-09 Issue: Volume:233 Page:9-16
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Demarchi Silvana M.,Torrez Irigoyen R. Martín,Giner Sergio A.

Funder

Universidad Nacional de La Plata UNLP

Agencia Nacional de Promoción Científica y Tecnológica ANPCyT

Publisher

Elsevier BV

Subject

Food Science

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3. Kinetics of vacuum drying of pumpkin (Cucurbita maxima): modeling with shrinkage;Arévalo-Pinedo;J. Food Eng.,2006

4. Evaluation and characterization of vacuum drying of date paste;Ashraf;J. Agric. Sci. Technol.,2012

5. The Mathematics of Diffusion;Crank,1975

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