Applications of spouted bed technology in the drying of food products-Reference-Cited by-同舟云学术

Applications of spouted bed technology in the drying of food products

Published:2023-06 Issue: Volume:182 Page:114880
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Huang Dan,Huang Wenyang,Huang Shuai,Zhou Feng,Gong Guiliang,Li Lijun,Sunden Bengt^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference90 articles.

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2. Modeling of vacuum‐and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models;Alizehi;Journal of Food Process Engineering,2020

3. Spouted bed as an efficient processing for probiotic orange juice drying;Alves;Food Research International,2017

4. Production of probiotic cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed;Araujo Rodrigues;Food Science and Technology,2021

5. Production and spouted bed drying of acerola juice containing oligosaccharides;Araújo;Food and Bioproducts Processing,2015

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4. Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola;Journal of Food Engineering;2024-07

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