Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying-Reference-Cited by-同舟云学术

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Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying

Published:2020-03 Issue: Volume:120 Page:58-68
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Xu Wanxiu,Cao Xiaohuang,Zhu Guanyu,Xia Ziming,Wang Dongyun

Funder

Natural Science Foundation of Zhejiang Province

Key Research and Development Program of Zhejiang Province

National Social Science Foundation

Key R & D projects in Zhejiang Province

Cooperative Innovation Fund of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference36 articles.

1. Microwave, air and combined microwave-air-drying parameters of pumpkin slices;Alibas;LWT Food Sci. Technol.,2007

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

3. Calcium and temperature effect on structural damage of hot air dried apple slices: nonlinear irreversible thermodynamic approach and rehydration analysis;Barrera;J. Food Eng.,2016

4. Drying kinetics for vegetable seeds with Zeolite beads;Bashir;Indian J. Agric. Sci.,2016

5. Performance of drying technologies to ensure microbial safety of dried fruits and vegetables;Bourdoux;Compr. Rev. Food Sci. Food Saf.,2016

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