Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture-Reference-Cited by-同舟云学术

Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture

Published:2019-01 Issue: Volume:99 Page:355-363
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Khampakool Apinya,Soisungwan Salinee,Park Sung Hee

Funder

University Emphasis Research Institute

National Research Foundation of Korea

Gangneung-Wonju National University

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Effects of different pretreatments on drying characteristics of banana slices;Abano;APRN Journal of Engineering and Applied Science,2011

2. Infrared drying of strawberry;Adak;Food Chemistry,2017

3. Bioactive compounds' contents, drying kinetics and mathematical modelling of tomato slices influenced by drying temperatures and time;Azeez;Journal of the Saudi Society of Agricultural Sciences,2017

4. Transient exergetic efficiency and moisture loss analysis of forced convection drying with and without electro hydrodynamic enhancement;Bardy;Energy,2015

5. Freeze drying (lyophilization) and freeze concentration. Food process engineering and technology;Berk,2009

Cited by 79 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. Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat;Food Physics;2024-09

2. Influence of drying condition on the drying constants and activation energy for robusta coffee using heat pump drying;IOP Conference Series: Earth and Environmental Science;2024-07-01

3. A Study on the Effect Mechanism of Pectin Modification on the Carrot Cell Wall’s Texture Formation under Ultrasonic and Infrared Drying;Agriculture;2024-05-22

4. Comparison of microwave assisted foam drying processes to improve the physicochemical properties and to reduce GHG values of the melon powder processes;Biomass Conversion and Biorefinery;2024-04-30

5. Effects of pretreatments involving ohmic heating and infrared radiation on the drying process of bananas using hot air;Journal of Food Process Engineering;2024-04