Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation-Reference-Cited by-同舟云学术

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Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation

Published:2018-10 Issue: Volume:235 Page:79-88
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tao Yang,Zhang Jinglin,Jiang Sirui,Xu Yiqun,Show Pau-Loke,Han Yongbin,Ye Xiaosong,Ye Mingru

Funder

Independent Innovation of Agricultural Sciences in Jiangsu Province, China

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Official Methods of Analysis;AOAC,1995

2. Differential inhibition of human platelet aggregation by selected allium thiosulfinates;Briggs;J. Agric. Food Chem.,2008

3. Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: kinetics, energy consumption, and quality studies;Calín-Sánchez;Food Bioprocess Technol.,2014

4. Influence of ultrasound application on both the osmotic pretreatment and subsequent convective drying of pineapple (Ananascomosus);Corrêa;Innovat. Food Sci. Emerg. Technol.,2017

5. Air-borne ultrasonic application in the drying of grape skin: kinetic and quality considerations;Cruz;J. Food Eng.,2016

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