Temperature gradient control during microwave combined with hot air drying-Reference-Cited by-同舟云学术

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Temperature gradient control during microwave combined with hot air drying

Published:2018-05 Issue: Volume:169 Page:175-187
ISSN:1537-5110
Container-title:Biosystems Engineering
language:en
Short-container-title:Biosystems Engineering

Author:

Xu Wanxiu^ORCID,Song Chunfang,Li Zhenfeng,Song Feihu,Hu Shaogang,Li Jing,Zhu Guanyu,Vijaya Raghavan G.S.

Funder

Colleges and Universities in Jiangsu Province

Cooperative Innovation Fund of Jiangsu Province

Publisher

Elsevier BV

Subject

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

Reference39 articles.

1. Effects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivars;Al Juhaimi;Quality Assurance and Safety of Crops & Foods,2016

2. Effects of microwave and hot-air drying methods on colour, beta-carotene and radical scavenging activity of apricots;Albanese;International Journal of Food Science and Technology,2013

3. Microwave, air and combined microwave – air-drying parameters of pumpkin slices;Alibas;LWT – Food Science and Technology,2007

4. Drying kinetics of apple cylinders under combined hot air-microwave dehydration;Andres;Journal of Food Engineering,2004

5. Dehydration by coupling centrifuge drainage with microwave drying;Apaolaza;Separation and Purification Technology,2015

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