Application of mathematical techniques to study the moisture loss kinetics and polyphenol degradation kinetics of mango (Mangifera indica L.) slices during heat pump drying by pilot equipment-Reference-Cited by-同舟云学术

Application of mathematical techniques to study the moisture loss kinetics and polyphenol degradation kinetics of mango (Mangifera indica L.) slices during heat pump drying by pilot equipment

Published:2023-02 Issue: Volume:176 Page:114454
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Thao Bui T. Thu,Vo Thi Thanh Kieu,Tran Thi Yen Nhi,Le Dang Truong,Tran Thanh Truc,Bach Long Giang,Dao Tan Phat^ORCID

Funder

Trường Đại học Nguyễn Tất Thành

Anhui Provincial Department of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. The microbiological quality of various foods dried by applying different drying methods: A review;Alp;European Food Research and Technology,2021

3. Physicochemical and microbiological qualities' assessment of popular bangladeshi mango fruit juice;Amin;The Open Microbiology Journal,2018

4. Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices;Ashtiani;Heat and Mass Transfer,2018

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