Convective drying of yacón (Smallanthus sonchifolius) slices: A simple physical model including shrinkage-Reference-Cited by-同舟云学术

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Convective drying of yacón (Smallanthus sonchifolius) slices: A simple physical model including shrinkage

Published:2022-04 Issue: Volume:159 Page:113151
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Marques Bianca Cristine^ORCID,Plana-Fattori Artemio,Flick Denis^ORCID,Tadini Carmen Cecilia^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. Moisture and volatile matter in oils and fats (926.12-1926);AOAC,1996

3. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications;Asioli;Food Research International,2017

4. Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying;Assis;LWT – Food Science and Technology,2019

5. Models for sorption isotherms for foods: A review;Basu;Drying Technology,2006

Cited by 6 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. Transformation of Discarded Pumpkin into High-Value Powder: A Drying Process Model for Functional Food Ingredients;Agronomy;2024-06-30

2. Multi-objective Investigation and Optimization of Paddy Processing in a Hot Air Dryer;Periodica Polytechnica Chemical Engineering;2024-06-27

3. CONVECTIVE DRYING KINETICS OF YACON ( Smallanthus sonchifolius Poepp. & Endl.) SLABS AND EVALUATION OF THE DRYER PID TEMPERATURE CONTROL SYSTEM;CHIL J AGRIC ANIM SC;2024

4. Bioactive Compounds and Biological Activities of Yacon Root (Smallanthus sonchifolius) on Gut-Liver-Adipose Tissue Axis;Reference Series in Phytochemistry;2024

5. Evidence of iso-volume deformation during convective drying of yacón: An extended van Meel model adapted to large volume reduction;Journal of Food Engineering;2023-03

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