Modelling the mechanical properties and sorption behaviour of pulsed electric fields (PEF) treated carrots and potatoes after air drying for food chain management-Reference-Cited by-同舟云学术

Modelling the mechanical properties and sorption behaviour of pulsed electric fields (PEF) treated carrots and potatoes after air drying for food chain management

Published:2021-10 Issue: Volume: Page:
ISSN:1537-5110
Container-title:Biosystems Engineering
language:en
Short-container-title:Biosystems Engineering

Author:

Iaccheri Eleonora,Castagnini Juan M.,Tylewicz Urszula,Rocculi Pietro

Funder

Ministero degli Affari Esteri e della Cooperazione Internazionale

Publisher

Elsevier BV

Subject

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

Reference35 articles.

1. Understanding the properties of starch in potatoes (Solanum tuberosum var. Agria) after being treated with pulsed electric field processing;Abduh;Foods,2019

2. Moisture sorption isotherm characteristics of food products: A review;Al-Muhtaseb;Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C,2002

3. Current applications and new opportunities for the use of pulsed electric fields in food science and industry;Barba;Food Research International,2015

4. Water activity in foods;Barbosa-Canovas,2020

5. Parameter elicitation in probabilistic graphical models for modelling multi-scale food complex systems;Baudrit;Journal of Food Engineering,2013

Cited by 3 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. Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications;Trends in Food Science & Technology;2024-09

2. Влияние предварительной обработки импульсным электрическим полем на процесс сушки: обзор предметного поля;Хранение и переработка сельхозсырья;2023-06-30

3. Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation;Comprehensive Reviews in Food Science and Food Safety;2022-10-05