Drying rate control in microwave assisted processing of sliced apples-Reference-Cited by-同舟云学术

Drying rate control in microwave assisted processing of sliced apples

Published:2018-06 Issue: Volume:170 Page:24-30
ISSN:1537-5110
Container-title:Biosystems Engineering
language:en
Short-container-title:Biosystems Engineering

Author:

Cuccurullo Gennaro^ORCID,Giordano Laura,Metallo Antonio,Cinquanta Luciano

Publisher

Elsevier BV

Subject

Soil Science,Agronomy and Crop Science,Food Science,Control and Systems Engineering

Reference22 articles.

1. Effect of the impregnated solute on air drying and rehydration of apple slices (cv. Granny Smith);Atarés;Journal of Food Engineering,2009

2. Characteristics of thin layer microwave drying of apricot;Chayjan;Electronic Journal of Polish Agricultural Universities,2013

3. Antioxidant activity and sensory attributes of tomatoes dehydrated by combination of microwave and convective heating;Cinquanta;Agro Food Industry Hi-Tech,2013

4. Microwave processing of materials;Clark;Annual Review of Materials Science,1996

5. Infrared thermography assisted control for apples microwave drying;Cuccurullo;Journal of Food Engineering,2012

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Multi-physical field analysis based on a multi-material mode stirrer and interlayer for microwave processing fluid;International Journal of Heat and Mass Transfer;2024-12

2. A critical review on drying of food materials: Recent progress and key challenges;International Communications in Heat and Mass Transfer;2024-11

3. Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles;Journal of Food Biochemistry;2023-12-02

4. Recent applications of microwave technology as novel drying of food – Review;Food and Humanity;2023-12

5. Investigation of the Effects of Infrared and Hot Air Oven Drying Methods on Drying Behaviour and Colour Parameters of Red Delicious Apple Slices;Processes;2023-10-20