Effects of pretreatments on explosion puffing drying kinetics of apple chips-Reference-Cited by-同舟云学术

Effects of pretreatments on explosion puffing drying kinetics of apple chips

Published:2015-03 Issue:2 Volume:60 Page:1136-1142
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bi Jinfeng^ORCID,Yang Aijin,Liu Xuan,Wu Xinye,Chen Qinqin,Wang Qiang,Lv Jian,Wang Xuan

Funder

Agro-Scientific Research

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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2. Drying kinetics of apple cylinders under combined hot air-microwave dehydration;Andres;Journal of Food Engineering,2004

3. Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content;Arslan;Food and Bioproducts Processing,2011

4. Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith);Barrera;Journal of Food Engineering,2004

5. Optimization of explosion puffing drying technology for Hami melon at variable temperature and pressure difference;Bi;Transactions of the Chinese Society of Agricultural Engineering,2008

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