Drying characteristics of mango slices using the Refractance Window™ technique

Author:

Ochoa-Martínez C.I.,Quintero P.T.,Ayala A.A.,Ortiz M.J.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Abonyi, B.I., Tang, J., Edwards, C.G., 1999. Evaluation of Energy Efficiency and Quality Retention for the Refractance Window™ Drying System. Research Report. (January 2008).

2. Quality retention in strawberry and carrot purees dried with Refractance Window™ system;Abonyi;JFS: Food Engineering and Physical Properties,2001

3. AOAC, 1980. Official Methods of Analysis, 13th ed. Association of the Official Agricultural Chemists, Washington, DC.

4. Clarke, P.T., 2004. Refractance Window™-“Down Under”. In: Proceedings of the 14th International Drying Symposium, vol. B, São Paulo City, Brazil, pp. 813–820.

5. Water effective diffusion coefficient of mango slices at different maturity stages during air drying;Corzo;Journal of Food Engineering,2008

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