Drying of orange skin: drying kinetics modelling and functional properties

Author:

Garau M.C.,Simal S.,Femenia A.,Rosselló C.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. AOAC (1990). Official methods of analysis of the Association of Analytical Chemist, No. 934.06. Arlington, VA.

2. Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres;Auffert;Lebensmittel-Wissenschaft und-Technologie—Food Science And Technology,1994

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

4. Progress in food dehydration;Cohen;Trends in Food Science and Technology,1995

5. Modelling of drying to improve processing quality of maize;Courtois;Drying Technology,1991

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