Influence of ultrasonic pretreatments on drying kinetics and quality attributes of sweet potato slices in infrared freeze drying (IRFD)-Reference-Cited by-同舟云学术

Influence of ultrasonic pretreatments on drying kinetics and quality attributes of sweet potato slices in infrared freeze drying (IRFD)

Published:2020-09 Issue: Volume:131 Page:109801
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wu Xiao-fei,Zhang Min,Ye Yufen,Yu Dongxing

Funder

National Key R&D Program of China

Agricultural Innovation Project

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Collaborative Innovation Center for Food Safety and Quality Control

111 Project

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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2. Effect of drying and storage on the degradation of total carotenoids in orange‐fleshed sweet potato cultivars;Bechoff;Journal of the Science of Food and Agriculture,2010

3. Textural properties of infra red dried apple slices as affected by high power ultrasound pre-treatment;Brncic;African Journal of Biotechnology,2010

4. Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying;Cao;Ultrasonics Sonochemistry,2018

5. Ultrasonic extraction, structural characterization, physicochemical properties and antioxidant activities of polysaccharides from bamboo shoots (Chimonobambusa quadrangularis) processing by-products;Chen;International Journal of Biological Macromolecules,2018

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