Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods-Reference-Cited by-同舟云学术

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Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods

Published:2018-06 Issue: Volume:92 Page:548-555
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sehrawat Rachna^ORCID,Nema Prabhat K.^ORCID,Kaur Barjinder Pal

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Kinetics and quality of microwave-assisted drying of mango (Mangifera indica);Abano;International Journal of Food Science,2016

2. Effects of different drying treatments on the stability of carotenoids in Taiwanese mango (Mangifera indica L.);Chen;Food Chemistry,2007

3. Convective drying of agricultural products: Effect of continuous and stepwise change in drying air temperature;Chua;Drying Technology,2001

4. Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying;Demiray;Heat and Mass Transfer,2017

5. A comparative study of low-pressure superheated steam and vacuum drying of a heat-sensitive material;Devahastin;Drying Technology,2004

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